Creamy No-Bake Peach Tart

Prepare the pan: Line a 9-inch tart pan with a removable bottom with a round of parchment paper. Lightly grease the pan and paper. (5 minutes)

Make the crust: In a food processor, combine graham crackers, cinnamon, nutmeg, and salt. Process until fine crumbs form. (3 minutes)

Toast the almonds: In a skillet over medium-low heat, toast almonds, stirring constantly, until golden and fragrant (about 5 minutes). Add almonds to the food processor and pulse with graham cracker crumbs until combined. (7 minutes)

Bind the crust: Melt butter using the residual heat of the pan or over low heat. Add melted butter and honey to the food processor bowl, and pulse until the mixture is thoroughly combined. (2 minutes)

Press the crust: Pour the crust mixture into the prepared tart pan. Press firmly and evenly into the bottom and up the sides of the pan. Freeze until firm, at least 15 minutes. (20 minutes)

Bloom the gelatin: Place gelatin and cold water in a saucepan; let stand for 5 minutes to allow the gelatin to bloom. (5 minutes)

Blend the filling: Combine peaches, sugar, lemon juice, vanilla, Greek yogurt, and heavy cream in a high-powered blender. Blend until very smooth, about 1 to 2 minutes. Adjust sugar or lemon juice to taste, blending again to combine. (5 minutes)

Dissolve the gelatin: Place the saucepan with gelatin over low heat; cook, stirring constantly, until gelatin dissolves, about 1 to 3 minutes. (5 minutes)

Combine the filling: With the blender running on low speed, carefully pour the gelatin mixture into the peach mixture. Gradually increase the blender speed to High and blend for 30 seconds. (2 minutes)

Assemble the tart: Remove the tart crust from the freezer. Carefully pour the peach mixture into the tart crust, filling to the lip of the crust. You will likely have extra peach filling. Pour this extra filling into a ramekin or small dessert bowl and refrigerate until set; enjoy as a separate dessert. (5 minutes)

Chill: Refrigerate the tart, uncovered, for at least 6 hours or overnight to set completely. (360 minutes)

Garnish and serve: When ready to serve, remove the tart from the pan and remove the parchment paper. Top with sliced peaches and blueberries, if desired, just before serving. (5 minutes)