Peachy Summer Tart
Prep time
15 mins
Cook time
5 mins
Serves
4
Looking to amp up your fruit intake this week? Keep it sweet with this delicious vegan peachy tart 🍑
Recipe courtesy of Harris Farm Markets.
Ingredients
Ingredients
Cookie Crust
1 Pack (350 g) Vegan cookies (I used digestives)
1/3 cup Vegan butter or coconut oil
Filling
2 cup Fresh peaches, mango & strawberries
200 g Coconut yoghurt
1/3 Cup Maple syrup
2 tsp vanilla extract
1 cup coconut cream whipped*
½ cup almond milk
2 tsp agar-agar powder
*Refrigerate whole tin of coconut cream overnight
Garnishes
Fresh strawberries
Fresh peaches
Fresh mint
1 Pack (350 g) Vegan cookies (I used digestives)
1/3 cup Vegan butter or coconut oil
Filling
2 cup Fresh peaches, mango & strawberries
200 g Coconut yoghurt
1/3 Cup Maple syrup
2 tsp vanilla extract
1 cup coconut cream whipped*
½ cup almond milk
2 tsp agar-agar powder
*Refrigerate whole tin of coconut cream overnight
Garnishes
Fresh strawberries
Fresh peaches
Fresh mint
Method
1
Crush cookies in a blender or food processor and transfer to a large bowl, add the melted butter or coconut oil until mixed through. Press the mixture into a tart tin until evenly distributed and place in the fridge to firm.
2
Blend your fresh fruit and add the vanilla, maple syrup and coconut yoghurt.
Then, in a medium sized bowl add the refrigerated coconut cream (Only the solid part of the coconut cream) and whip with a electric whisk. Refrigerate until ready to use.
Then, in a medium sized bowl add the refrigerated coconut cream (Only the solid part of the coconut cream) and whip with a electric whisk. Refrigerate until ready to use.
3
In a small saucepan, add the agar-agar and almond milk and bring to the boil whilst whisking and cook for a further 2 minutes. Add the blended fruit mixture to the whipped coconut cream and slowly add in the agar-agar/almond milk mixture.
4
Pour this mixture onto the tart base and refrigerate for at least 3 hours.
5
Top with your favourite fresh fruit and mint garnishes 🍓
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