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Photo of Peaches and cream tart by WW

Peaches and cream tart

Total Time
35 min
15 min
20 min
The peaches and smooth cream cheese topping give this tart a delightful burst of sweet flavour and texture


Reduced-fat shortcrust pastry

200 g, (1 sheet), thawed

Light cream cheese

100 g

Reduced-fat ricotta cheese

200 g

Vanilla bean paste

1 tsp

Caster sugar

1 tbs

Canned peaches in natural juice, drained

2 cup(s), sliced, (2x400g cans)

Flaked almonds

2 tbs, toasted

Icing sugar

1 tsp, to dust


  1. Preheat oven to 180°C. Line a 35cm x 12cm (base measurement) rectangular fluted tart tin with the pastry, trimming any excess.
  2. Line the pastry with a piece of baking paper, allowing the paper to hang 4cm over the edges. Fill with pastry weights or uncooked rice or beans. Bake for 10 minutes. Remove the weights and paper. Bake for a further 10 minutes or until the pastry is golden. Set aside to cool.
  3. Meanwhile use electric beaters to beat the cream cheese, ricotta, vanilla and sugar until smooth. Spoon the ricotta mixture into the cooled pastry case. Arrange the peaches on top, slightly overlapping.
  4. Place the toasted almonds on a tray and dust with icing sugar. Scatter the almonds over the tart to serve.