Basically the filling is 2 parts Ringwould Goats Blanc blended with 1 part whipped Ravenhill cream and topped with marinated peach slices.
(I use Maggie Beers Sour cream Pastry Recipe which is):
200g cold unsalted butter250g Plain Flour½ cup of Sour cream
½ cup of Ringwoulds dairy Goat Blanc Cheese¼ cup of Ravenhills Whipping cream, whipped until soft peaks4/5 fresh peaches, washed, stoned and sliced thicklySugarFruit liqueur of choice
Pastry: Pulse the butter and flour in a food processor until coarse breadcrumb texture. Add the sour cream and pulse enough to form dough ball. Wrap in cling wrap and refrigerate.
Prepare the peaches and then lay on a plate, sprinkle with sugar and liqueur, cover tightly with cling wrap and refrigerate
Line your tart tin with pastry. Cover with baking powder and weights and blind bake for about 15 minutes in a 200°c oven. Remove paper and weights and finish blind baking for about another 5 minutes.
Gently blend the Goats blanc and the whipped cream together.
Spoon evenly over the pastry case and top with the marinated peach slices