Roasted Peach & Vanilla Bean Cream Tart
Flavorful caramelized peaches topped with a vanilla bean cream, all in a simple graham cracker crust. This simple dessert is a delicious, refreshing way to use up those late summer peaches!
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Okay, this recipe was actually a “use up what’s leftover” recipe. I had peaches. I had peach jam. I had vanilla bean cream. So, I made a thing.
A really yummy thing.
I literally just started grabbing things that wold qualify as “peaches and cream” ingredients to layer into this tart. A dangerous game, for sure. I sliced up some peaches and just had a feeling they were too juicy and needed to be cooked off to dry out. Which was a perfect guess, because roasting peaches with sugar turns them into something oh-so-delicious.
I also had some peach jam leftover, but that’s entirely optional in this recipe. I mostly needed the jar it was in, but I was not at all upset by the lovely peach flavor it provided.
To top it all off, I used—of all things—an icebox cake cream recipe. I had a bowl in the freezer that I could not for the life of me remember what was in it. I defrosted it just to see what it was. Oh yes. That’s right. It was this amazing vanilla bean cream I’d made for an icebox cake on Father’s Day. While I’m not a huge icebox cake fan, I absolutely adore the cream cheese mousse-style filling they use. And using vanilla bean to flavor it is absolutely a great idea.
Altogether, this tart combines so many delicious, summery things that take peaches and cream to a whole new and delicious level.
Why this recipe works
Roasting peaches is always a good idea. It draws out more flavor and helps remove some of the moisture, making the tart sturdier. Plus, it’s so simple and quick. You just sprinkle the sugar and roast them on the stove. The vanilla bean cream pairs so, so well with the roasted peaches. The cream cheese adds a slight tang and a lot of stability to the tart, while the heavy cream fluffs it up and adds that yummy creaminess. The vanilla bean paste is what really takes this tart to the next level. It adds such a depth of flavor that pairs well with the roasted peach flavor.
Key ingredients
Graham cracker crust. Simple and quick and no baking required!
Peaches. Use just ripened peaches, which are easier to remove the pit and slice. Avoid overripe peaches, as those are too liquidy and often hard to slice.
Sugar. You could use brown sugar, too. The goal is to caramelize the peaches while you roast them.
Peach jam. This is entirely optional. If you use too much, it will leak out the sides of the tart when you slice it and will run under the crust of your leftovers. So just use a thin layer to add a pop of flavor.
Cream cheese. This helps add both a slight tang and a lovely sturdy texture.
Vanilla bean paste. The star here. This adds a whole new depth of flavor that makes this such a unique tart.
Powdered sugar. Sometimes called icing sugar or confectioner’s sugar. This is ideal for the cream layer, as it’s light enough to sweeten it without weighing it down.
Lemon zest. This is optional and adds a lovely pop of flavor. However, the cream won’t be completely smooth if you use zest, so it’s up to you.
Heavy whipping cream. Be sure to use heavy whipping cream (sometimes called double cream).
How to make roasted peaches and vanilla bean cream tart
1. Make the graham cracker crust. You can make this ahead, to help split up the work.
2. Slice and roast the peaches. Using just ripened peaches is ideal, as the pit is easier to remove but they’re not to soft to slice.
3. Beat the cream cheese, vanilla, powdered sugar, and lemon zest. Beat until smooth, to make whipping the cream easier.
4. Beat in the heavy cream. You’ll add a little at first, to lighten up the cream, then beat in the rest until fluffy and thickened.
5. Layer the peaches in the chilled tart. You can do one thin layer or overlap for a thicker peach layer.
6. Spread a thin layer of peach jam. This is optional. Just be sure not to add too much jam.
7. Gently spread the vanilla bean cream. Spoon it onto the peach/jam layer so it’s easier to spread without displacing the peaches.
8. Chill 4-8 hours, until set. You can make this the day before you’ll need it, to let it set well.
Enjoy!
Tips and FAQ’s for this recipe
Where do I find vanilla bean paste?
This is the question for the ages. It goes in and out of stock at my local Trader Joe’s, and while they claim it’s a seasonal item, I’ve found it year round with no rhyme or reason. I’ve also seen it at Safeway and Whole Foods on occasion. But with the vanilla shortage from not long ago, it can be hard to find in stores. I’ve taken to ordering mine online. Rodelle is a reliably good brand that I usually use.
What if my peaches are under/over ripe?
If they are under ripe, you can put them in a paper bag, fold the top over, and leave them on the counter overnight. This usually helps ripen them faster. Or, you can saute them a little longer to help soften them up. However, it may be difficult to remove the pit, in which case you’ll want to simply slice segments from around the pit. You may also need extra peaches, to account for the bits you couldn’t remove from the pit.
Over ripe peaches easily pull away from the pit, but are difficult to slice. Use a very sharp knife to slice them, and slice with the skin down (this usually prevents them squishing as you press down with the knife). Be sure to drain them well after roasting, as over ripe peaches are very juicy and can cause your crust to turn to soup.
Do I have to roast the peaches?
No! I just came up with it on a whim. If you don’t want to roast the peaches, be sure to let them sit on a layer of paper towels to absorb the excess juices before using. You may also want to remove the skins, as fresh peach skins can make the tart difficult to slice. As well, be sure to slice fresh peaches very thin, so you don’t have difficulty slicing and serving.
My tools
Here are my must-have tools I use for making this tart. Affiliate links provided.
Roasted Peach & Vanilla Bean Cream Tart
- prep time: 25-30 minutes
- chill time: 4 hours (or overnight)
- total time: 4 hours, 30 minutes
servings: 8-12
Ingredients:
for the graham cracker crust
- 9-10 full graham crackers
- 6 tablespoons (84g) unsalted butter
- ¼ cup (50g) granulated sugar
for the peaches and cream filling
- 2-3 large, ripe peaches
- ¼ cup (50g) granulated sugar
- ½ cup (about 150g) peach jam (optional)
- 8 ounces (226g) cream cheese, room temperature
- 1 cup (130g) powdered/confectioner’s sugar
- 1 tablespoon (13g) vanilla bean paste (can sub extract)
- 1 tablespoon (6g) finely grated lemon zest
- 1 ½ cups (360g) heavy whipping cream
Instructions:
make the graham cracker crust
- In a small food processor or blender, grind the graham crackers and sugar until finely ground (about the texture of almond flour). Pour into a medium mixing bowl and set aside.
- Melt the butter. Pour over the graham crumbs and stir gently until fully combined. The texture will be somewhat crumbly but should stay together when pressed.
- Gently distribute crust mixture around your tart pan, spreading an even layer across the bottom and a little up the sides. Using a flat-bottomed cup or measuring cup, firmly press the crust in, going in concentric circles to slowly apply pressure across the tart. If you press too firmly at the beginning, it’ll just make a hole in the crust, so go in circles until it starts to stick in place.
- Freeze for 10 minutes, or chill in the refrigerator for 20-30 minutes, until firm.
make the peaches and cream filling
- While the crust sets, make the filling. Slice the peaches thinly (⅛ to ¼ inch thick). You can remove the peels, if desired, but the roasting will soften them.
- Sprinkle half of the sugar evenly in a large saute pan or cast iron skillet. Gently layer the peaches on top of the sugar. Don’t worry if there is some overlap. Sprinkle the remaining sugar on top. Cook over medium heat, until the sugar has dissolved and the bottoms of the peaches are softened and begin to brown/caramelize a bit on the edges, without burning. Gently flip the peaches and roast the other side, again until the sugar is dissolved and the peaches begin to caramelize. Drain off any excess liquid and place on a double layered paper towel to absorb any remaining liquid and to cool.
- While the peaches cool, make the vanilla bean cream. In a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, vanilla bean paste, and lemon zest on high until smooth, about 1 minute.
- Add ½ cup (or ⅓) of the heavy cream and beat on low until smooth. Add the remaining heavy cream and beat on high until fluffy and thickened. Set in the fridge while you assemble the tart.
- Once the peaches are cooled, layer them in the chilled tart crust, overlapping if necessary. You can make a thin, single layer of peaches or overlap for a double layer of peaches.
- Optionally, you can spread a very thin layer of peach jam over the peaches and spread until smooth. Be sure it’s a very thin layer, or it will leak out of the tart after slicing.
- Carefully spoon the vanilla bean cream over the peach layer and spread evenly. You can use the back of a spoon to make swirls, if desired.
- Refrigerate at least 4 hours, until the cream is set.
Enjoy!
Keep tart refrigerated until serving. Tart can be made up to 1 day in advance. Leftovers will last 3-5 days in the fridge.
