Creamy No-Bake Peach & Almond Tart

Line a 9-inch tart pan with a removable bottom with a round of parchment paper. Lightly grease the pan and paper.

Prepare the crust: place graham crackers, cinnamon, nutmeg, and salt in the food processor; pulse until fine crumbs form.

Toast almonds in a skillet over medium-low heat, stirring constantly, for about 5 minutes. Remove from heat.

Add the toasted almonds to the food processor with the graham cracker crumbs. Pulse until combined.

Melt butter in the skillet using residual heat or low heat until melted. Add butter and honey to the food processor, pulsing until combined.

Press the crust mixture firmly and evenly into the bottom and up sides of the prepared tart pan.

Freeze the crust until firm, at least 15 minutes.

For the filling, soften gelatin in cold water for 5 minutes; set aside to bloom.

In a high-powered blender, combine peaches, sugar, lemon juice, vanilla, Greek yogurt, and heavy cream. Blend until very smooth, 1-2 minutes. Taste and adjust sweetness or acidity as needed.

Place the softened gelatin in a saucepan over low heat; cook, stirring constantly, until gelatin dissolves, 1-3 minutes.

With the blender running on low speed, slowly pour the gelatin mixture into the peach mixture. Gradually increase speed to High and blend for 30 seconds.

Pour filling into the tart crust, up to the lip of the crust; you will have extra filling.

Refrigerate the tart, uncovered, at least 6 hours or overnight until set.

When ready to serve, remove the tart from the pan and parchment paper. Optionally, top with sliced peaches and blueberries.