Peach & Almond Cream Torte

A graham cracker crumb-almond torte shell topped with sliced peaches and an Elmhurst Milked Almonds™ cream filling.

Prep Time: 45 minutes
Yield: 4 tortes
Serving Size: 1 – 4” torte


¼ cup Elmhurst Milked Almonds
2 cups Graham Cracker Crumbs
⅓ cup Packed Brown Sugar
½ cup Vegetable Shortening, Melted
2 Peaches
¼ cup Sugar, Granulated
1 (14-oz. can) Unsweetened Coconut Milk
2 tbsp. Sugar, Granulated
½ tsp. Vanilla Extract


  1. Preheat oven to 350°F.
  2. In a small bowl, mix together the graham cracker crumbs, brown sugar, and vegetable shortening.
  3. Divide the mixture into 4 equal portions and form each into a 4-inch ring mold.
  4. Place the unmolded shells on a greased baking pan, bake for 10 minutes and then let them cool at room temperature.
  5. While the crust is cooling, peel and thinly slice the peaches.
  6. Toss the peaches in ¼ cup of sugar in a small mixing bowl.
  7. In a mixer, combine the Elmhurst Milked Almonds, coconut milk, sugar, and vanilla extract. Whip until medium peaks form.
  8. Once the shells are cooled, top each one with peach slices until completely covered in a pinwheel shape.
  9. Bake the shells again for about 5-10 minutes until the peaches are softened.
  10. Top with the cream mixture and serve immediately.


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