Healthy vegan tart filled with peach custard-like filling. It’s sweet, creamy, delicious, simply irresistible. It’s a perfect dessert for summer!
This recipe is vegan, free from gluten and refined sugar. The based is made of gluten-free roll oats, almonds, buckwheat groats, dates, coconut oil and maple syrup. And for the creamy filling is a mix of sweet peaches, coconut cream, lemon juice, a teaspoon of agar-agar powder and sweetened with maple syrup. And it’s very easy to put together.
Ingredients
Filling
- 3 ripe peaches, peeled and diced
- 1/2 cup maple syrup
- 400ml full fat coconut milk canned*
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- 2 tsp agar-agar powder
Crust
- 1 1/2 cups gluten-free rolled oats
- 1/4 cup almonds
- 1/4 cup buckwheat groats
- 1 tbsp maple syrup
- 2 tbsp coconut oil
- 12 dates, pitted
Instructions
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Grease a 8-inch tart tin with a removable bottom with coconut oil. In a food processor combine oats, buckwheat groat, almonds and process until coarsely ground. Add dates, coconut oil and maple syrup, pulse until mixture looks like wet sand.
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Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
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Add peaches and lemon juice into a food processor. Puree until as smooth as possible.
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Pour the peach mixture, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm, add the cornstarch, agar-agar and maple syrup. Stirring constantly, cook until agar and cornstarch completely dissolve. Allow to boil for approximately 30 to 60 seconds.
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Strain filling mixture through a mesh sieve over a small bowl. ( you can skip this step, but straining will result in a finer texture). Pour mixture into tart and refrigerate at least 4 hours or overnight to set. Garnish and serve.
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