• Prep Time 30 minutes
  • Cook Time 55 minutes
  • Serving For 20 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Tart Dough:
  • 150g Anchor Unsalted Butter
  • 40g Icing Sugar
  • 1 Whole Egg
  • 250g All Purpose Flour
  • 50g Ground Almond(lightly toasted)
  • Cheesy Frangipane Filling:
  • 100g Anchor Cream Cheese
  • 100g Icing Sugar
  • 100g Anchor Unsalted Butter
  • 2 Whole Egg
  • 150g Ground Almond(lightly toasted)
  • Topping:
  • Peach in can(cut into wedges)
  • Snow Powder for dusting


    Tart Dough:
  1. In a mixing bowl with paddle attachment, put Anchor Butter and icing sugar to mix well.
  2. Add in egg and then followed by flour and toasted ground almond. Mix until become a dough.
  3. Rest the dough in the fridge for at least 30 minutes. Then line on the tart mould.
  4. Prebake the tart in a preheated oven at 160 °C for about 15 minutes. Leave aside.
  5. Cheesy Frangipane Filling:
  6. Thaw Anchor Cream Cheese at room temperature for at least 30 minutes to soften.
  7. In a mixing bowl with paddle attachment, beat Anchor Cream Cheese with icing sugar until smooth and creamy.
  8. Add in softened Anchor Butter to mix well.
  9. Add in eggs and then followed by toasted ground almond. Mix well.
  10. Spread the filling evenly into the prebaked tart shell about 50% full. Then arrange the peach on top.
  11. Bake in a preheated oven at 160 °C for 35 - 40 minutes or until the crust is golden brown colour.
  12. Remove from the oven and allow to cool on wire rack. Dust on top with snow powder and serve.

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