Blend biscuits and margarine for 4 minutes.
Transfer to a tart pan and bake at 180⁰C / 350⁰F for 10′.
Put milk and heavy cream into a saucepan over medium heat.
Whisk sugar, corn flour, vanilla and eggs until pale.
Remove from heat and stir in half of the egg mixture.
Over low heat, add the rest of the egg mixture and stir well.
Cover with plastic wrap and refrigerate for 2 hours.
Fill the tart with vanilla cream & decorate with canned peaches.