Peach Tart


  • 3 cups Speculoos cookies/Digestive biscuits/Cheerios cereal
  • 1/3 cup unsalted butter, melted
  • 3-4 fresh peaches
  • 2 packages (8 oz) cream cheese
  • 1/4 cup sweetened condensed milk
  • 1 can (15.25 oz) peaches in sugar syrup, drained
  • 3 tablespoons of LoRUSSo Orange Marmalade "Lady Orange"
  • 1-2 tablespoons water

The How to:

  1. Blend the cookie/cereal (gluten free option!) in a food processor until very fine in texture.
  2. Pour the ground mixture into a cake pan or a round, heat-resistant mould 9.5 inches in diameter. Add the butter and mix evenly. Press down to form a compact crust. Freeze for 15 minutes.
  3. Peel and slice the fresh peaches, set aside.
  4. Blend together the cream cheese, condensed milk and canned peaches (without the syrup) until thick and creamy in consistency. Pour over the crust base. Freeze for 15 minutes.
  5. Arrange the sliced fresh peaches over the top of the filling. Combine marmalade with the water to form a slightly thick glaze to spread over the fresh peaches. Cover with plastic wrap and freeze for 1 hour, then serve.

P/S: We only had one fresh peach when we made our tart so do add more slices to cover the tart per recipe! :P You can swap out peach with strawberries/raspberries for a more tart flavour. For more tropical flavor, use mango jam instead of orange marmalade.