Peaches 'n Cream Tart

Peaches 'n Cream Tart
For the Crust:
1/3 cup butter, softened
1/4 cup sugar
2 egg yolks
1/8 teaspoon salt
1 cup flour

1) Preheat oven to 375F. Grease a 9-inch tart pan.

2) Cream the butter and sugar until light and fluffy in the bowl of a mixer. Add the egg yolks and salt, beat until combined. Add the flour and continue to beat on low until completely combined and dough begins to form a ball.

3) Press dough evenly into the tart pan. Bake for about 14 minutes until lightly golden. Let cool.

For the Cream Cheese Filling:
8 oz cream cheese, softened
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 tablespoon milk
1 cup powdered sugar

1) Combined the above ingredients.

For Peach Filling:
4 large peaches
1 tablespoon lemon juice
2/3 cup sugar
2 tablespoons corn starch
pinch salt
about 1 cup water

1) Blanch peaches (boil the peaches for about 1 minute, then remove and cool in cold water). Remove skins. Slice into small wedges into a medium bowl; stir in lemon juice. Mix together the sugar and cornstarch in a separate bowl, set aside.

2) In a blender, add 2/3 of the sliced peaches and blend until smooth. Add enough water to make 1 1/2 cups of peach mixture. Continue blending until mixed. Stir the peach/water mixture into the sugar/cornstarch mixture. Cook in microwave until it comes to a full boil, stirring every minute. After it comes to a boil, continue to cook for another 2 minutes (still stirring every minute). Cool for 10 minutes.

3) Drain the remaining 1/3 sliced peaches to remove any excess liquid.

Assembly:
1) Spread cream cheese filling evenly into the bottom of the cooled tart crust. Scatter the drained sliced peaches evenly on top of the cream cheese filling. Now drizzle your cooked peach puree on top of the sliced peaches, covering every slice. Refrigerate for at least 2 hours. Serve.