APRICOT PHILADELPHIA TART 
Creamy • Fruity • Smooth & refreshing 
Ingredients
For the base
2 cups (200g) crushed biscuits
½ cup (115g) melted butter
For the filling
400g cream cheese (Philadelphia-style)
¾ cup (150g) sugar
1 cup (240ml) heavy cream
1 teaspoon vanilla extract
For the apricot topping
2 cups apricots (fresh or canned, sliced)
¼ cup (50g) sugar
1 tablespoon cornstarch
½ cup (120ml) water
Instructions
Prepare the base
Mix crushed biscuits with melted butter until combined.
Press firmly into a tart pan.
Chill in the refrigerator for 20–30 minutes.
Make the filling
Beat cream cheese and sugar until smooth and creamy.
Add heavy cream and vanilla; whip until light and fluffy.
Spread evenly over the chilled base.
Prepare the apricot topping
Cook apricots with sugar and water until soft.
Add cornstarch and cook until thick and glossy.
Let cool completely.
Assemble the tart
Spread the apricot topping over the cream filling evenly.
Chill and serve
Refrigerate for at least 3–4 hours before slicing.
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