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In a bowl, combine the crushed digestive biscuits with the melted butter. Mix well until the crumbs are evenly coated with butter. Press this mixture into the bottom of a tart pan, forming an even crust. Chill in the fridge for 30 minutes to set.
Make the Filling:
In a mixing bowl, whisk the cream cheese and heavy cream until smooth and creamy. Add the granulated sugar and ground cinnamon, continuing to mix until the sugar is fully dissolved and the mixture is thick and smooth.
Assemble the Tart:
Once the crust has set, spread the cream cheese mixture evenly over the biscuit crust. Smooth out the top with a spatula.
Add the Peaches:
Arrange the sliced peaches on top of the cream cheese filling. You can arrange them in a circle or scatter them randomly, depending on your preference.
Chill and Serve:
Place the tart in the fridge for at least 2 hours to allow the flavors to meld and the filling to firm up. Garnish with fresh mint leaves if desired before serving.
Serving and Storage Tips:
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