Summer Fruit and Goat Cheese Mousse Tart

In a medium bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg, beating until combined.

In a medium bowl, combine flour and salt. Gradually add flour mixture to butter mixture, beating until well combined. Beat in cream. Wrap dough in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350°.

Let dough stand at room temperature for 15 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Press dough into bottom and up sides of a round (11-inch) tart pan. Cut a circle out of parchment paper to cover the bottom of the crust. Place pie weights in a single layer to cover parchment. Bake for 10 minutes. Remove pie weights and parchment, and bake for 10 minutes. Let cool in pan completely.

Spread Goat Cheese Mousse evenly into prepared tart crust.

In a medium bowl, combine peaches, water, and lemon juice, tossing gently to coat. Drain peaches through a fine-mesh strainer. Arrange peaches in concentric circles on top of mousse; brush with preserves. Remove from tart pan. Garnish with fresh raspberries, if desired.

In a medium bowl, beat cream at high speed with an electric mixer until medium peaks form; set aside.

In a medium bowl, combine goat cheese, cream cheese, confectioners’ sugar, vanilla, and ginger. Beat at medium-high speed with an electric mixer until smooth. Gently fold cheese mixture into whipped cream. Cover, and refrigerate for 1 hour.