Summer peach tart- your ideal sweet treat for hot, summery days! This is another no-bake recipe, made with fresh, juicy peaches and summer berries. It's also vegan, gluten-free and refined sugar free!
Happy August friends!
The scortching temperatures continue to turn UK into dessert-like land, so I'm coming to the rescue with another no-bake summer dessert, which is ideal for these days, when turning the oven seems like a sign of madness!
This incredibly easy recipe for vegan peach tart was adapted from super-talented Mei from nm_meiyee, and you can see the original here. As soon as I saw it, I feel in love with it, and I knew I will be making one in a very near future, which was the next day. My styling in today's recipe, is also inspired by the one from Mei's recipe.
Summer peach tart- your ultimate Summer treat!
Peaches are in season now, and to me, they are like an essence of the summer. Even their colour looks and feels like summer, not to mention how sweet and juicy they are at this time of the year. Also, they are so easy to work with, and can be added to pretty much any summer meal, or drink (Bellini, anyone?). Salads, sauces, desserts, cocktails...the list goes on. If you would ask me what Summer tastes and smells like, I will definitely answer 'peaches'!
How to make Summer peach tart?
It's a super easy recipe, and the best part of it is that it's a no-bake! On top of that, this recipe is vegan, gluten-free and refined sugar-free! The crust for the tart is made from gluten-free oats, some buckwheat groats, cashews and dates. There is a small amount of maple syrup and coconut oil added, just to bond the ingredients together. You just start with blending all of these together, until your mixture resembles medium breadcrumbs, or it has wet sand-like appearance, then transfer it to the prepared tin.
The process of preparing the filling couldn't be easier too! Start with peeling your peaches (if they super ripe, the skin should come off quite easily), cutting them into smaller pieces and blending with lemon juice until you have a smooth puree. After that, you just mix it with coconut milk (full fat one is recommended, as it will result in firmer and denser texture) and maple syrup. At the end, add the agar powder and arrowroot (or cornstarch) to thicken it all up, strain the mixture to a small bowl and pour into prepared base/ crust. Allow to set in the fridge for minimum of 4-5 hours, ideally overnight. Job done!!!
Impress your guests with this easy peach tart!
Once again, with no-bake dessert, the hardest art is to wait for it to set, but t's definitely worth the wait! Just like my Raspberry Cheesecake recipe, you can prepare this one a day ahead and leave it in the fridge overnight. All what's left to do the next day, is to decorate it with fresh fruit. It's lovely, vibrant colour along with beautiful, fresh summer berries, velvety smooth filling and healthy crust with just right amount of sweetness will guarantee to impress even the non-vegan guests!
Thanks for reading today's post, and as always, leave me a comment below if you have any thoughts about this recipe!
Summer Peach Tart
For the crust:
- 250 g gluten free rolled oats
- 50 g buckwheat groats
- 50 g cashews (or any other nuts of choice)
- 1 tablespoon maple syrup
- 2 tablespoon coconut oil
- 14 medium pitted dates
For the filling:
- 3 large ripe peaches
- 2 tablespoon lemon juice
- 400 ml coconut milk (full fat)
- 75 ml maple syrup
- 1 tablespoon arrowroot powder or cornstarch
- 2 teaspoon agar agar powder
To make crust:
- Grease 23 cm loose-bottom tart tin with coconut oil and set aside.
- Place oats, nuts and buckwheat groats in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.
- Firmly press the crust mixture into the bottom and sides of the tin, then place in the fridge, while you prepare the filling.
To make the filling:
- Peel the peaches and cut into smaller pieces. Place them together with the lemon juice in a food processor and blitz until smooth.
- Pour the coconut milk into a medium saucepan, then add peach puree and maple syrup and stir together. Add arrowroot powder and agar powder and keep stirring until both have completely dissolved. Bring to boil and allow to cook for approx. 1 minute. Remove from the heat.
- Using a metal sieve, strain the filling mixture into a small bowl, then transfer it to the tart base. Place in the fridge for at least 4 hours or overnight. Decorate with fresh peach slices, raspberries and strawberries. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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Until next time!