Peach and Pomegranate Cheesecake Tart

This is a quick, easy and summery recipe; perfect for after a barbecue. It's a simple recipe, and doesn't require an oven or any baking. You can use peaches or nectarines, as they are essentially the same. Tinned fruit would work too, although it's nice to use fresh to showcase seasonal ingredients.

Ingredients:

1 packet (500g) digestive biscuits

100g butter, melted

50g soft brown sugar

350g full fat cream cheese

300ml double cream

1 tsp vanilla extract

4 tbs icing sugar

4 peaches/nectarines

1 pomegranate

Mint leaves, to garnish

1.  Put the biscuits and brown sugar into a blender and blitz until it resembles fine crumbs. Pour the melted butter into the blender and pulse until it starts clumping together. Press the biscuit base into the base of a flan dish, pressing hard up the edges so it doesn't crumble when you remove the tin. Refrigerate until ready to use.

2. Place the cream cheese, icing sugar and vanilla extract into a bowl and use either a stand mixer with the whisk attachment or a hand whisk to blend together. Add the cream and whisk until the mixture is thick and light. Spoon into the base and refrigerate whilst you prepare the fruit.

3. Cut the peaches into thin slices and slice the pomegranate and pop out the seeds (I find the best way to do this is to prepare a bowl of cold water and quarter the pomegranate, then pop out the seeds using your hands under the water. The seeds will sink to the bottom and the white skin will float, making it easy to separate). Arrange the fruit on top of the cheesecake.

4. Chill for at least 30 minutes and then pop out, garnish with mint leaves and serve!