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.
If you enjoyed reading this post and the recipe, why not subscribe to my mailing list, so you can be the first one to know when the new one is published!
Until next time!
I do not eat dates, is there anything that can be put in place of dates?
Hi, you could try using dried figs instead, although I have not tested this method myself.
This tart is absolutely beautiful! You're an artist!
Thanks so much Maren, that is such a lovely compliment!
I just made this, and I mist have done something wrong. The crust is good, but all I can taste is the coconut milk, and it's not that great.
Sorry to hear that the recipe wasn't to your liking.
I was just wondering if there was anything else I could use instead of buckwheat groats in the crust, I can’t seem to find it at any grocery store?
Hi Kenzy, you can use almonds (finely chopped or ground) instead of buckwheat groats. You can also increase the amount of oats or cashews by 50g (or 25g each) instead. Hope this helps but let me know if you have any other questions!
Could you use tinned peaches if you drained all the juice off? Or is there another fruit you could use if peaches aren’t available?
Hi Emma, yes, you can use tinned peaches too.
Hello, sorry if my question is impolite in any way- but where I live it’s really hard to find milk that’s dairy free so can I use regular milk and does the amount used stay the same? And can I use honey instead of maple syrup? Thanks!
Hi Joy, no problem at all! You can use regular milk, it will work perfectly fine. Same for honey, you can use it instead of maple. Hope this helps!
Hi, could I replace the arrowroot with tapioca?
Hi Sarina, sorry for late response! I've never tried tapioca so I honestly don't know what result will it give. Quick Google search suggests that it should be absolutely fine! Hope this helps!
I can’t wait to make this 😍
Can you tell me howling it roughly lasts after made?
Hi Laura, the tart will last 2-3 days in the fridge, I will suggest to store it in the container. Hope this helps!
Thank you ☺️ I can’t wait to make it 😋
This looks delicious! I am planning to make this in a couple of days! I don’t think any stores near me have buckwheat groats though...what would you suggest as a substitute? Thanks, can’t wait to try this!
Hi Erin, you can replace them with any type of nuts or even pretzels. Anything that has slightly crunchy texture will do! Hope this helps!
So pretty!! Do you know what the conversation would be if I used gelatin over agar agar?
Hi Samantha! Thanks so much for stopping by and your comment! I believe that if you are trying to use gelatin instead of agar, you will use the same amount, 1 tsp agar agar= 1 tsp gelatin. Hope this helps!
Do you have any suggestions for making the oat crust without nuts? I want to make this for a party but I have friends who are allergic to nuts. Thanks!
Hi Tessa! I would suggest to use a mix of seeds (sunflower, pumpkin, etc) or perhaps skip them all together and just increase slightly the amount of oats, dates and buckwheat groats. You can also experiment with some pretzels or crushed Digestive biscuits. Hope this helps!
Hi! Is there any way you could let me know what the equivalents are? I don't bake with ml's, so I'm not sure how much coconut milke and maple syrup to use, but would absolutely love to try this recipe! My daughter has a ton of food allergies, but this looks like a great tart! Thanks so much ❤️
Hi Luana, thanks so much for stopping by and your lovely comment. I have updated the recipe with unit conversions, you now can simply change the units with a click of the button, hope this helps.
hi, beautiful dessert, cant wait to make this. if i want to use grass fed gelatin instead of agar agar or/cornstarch, how and how much should i use it? please help thanks.
Hi Devina, thanks for stopping by! I have never used grass-fed gelatin so it's difficult to say, but if it's powdered, then I would try with the same amount (2 tsp). I would be very interested to know what results you've had with that!
Hello! The dessert looks stunning ! Sorry for the ignorance but the buckwheat are cooking? or not? Thank you and have a good day ... 🙂 .
Hi Sara, Thanks so much! the buckwheat is not cooked. Hope this helps, have a lovely weekend!
This was sooo delicious but...mine didn't set...hoping you can help me to work out why!
I couldn't find any ripe peaches so used mango. The consistency of the fruit seems similar so I don't think it was that (I used an amount equivalent to the peaches)... I didn't heat the mix for long (was only slightly warm) - it was fairly runny. Should it have been thick when I took it off the heat? Would the heat have thickened it if I'd left it on longer?
I've used agar agar in raw cakes in the past, but have usually used 2 Tablespoons...hoping you can help!
Gorgeous recipe! x
Hi Jasmine, thanks for your comment and for stopping by!
The mixture for the filling should have been brought to boil, and at this point, it already should have thicker consistency, but it will thicken even more during cooling down. Cornflour and agar are both acting as bonding and thickening agents and both are required to achieve the desired consistency. Hope this helps, but let me know if you have any other questions!
Thanks for replying so quickly!! I definitely didn't bring to a boil, damn!! Missed that crucial step! Will try again tomorrow. Thanks again for the beautiful recipe x
no problem at all! Let me know how did you get on with your second attempt Jasmine!
This looks beautiful. Although, I am not a fan of dates, can this be done without dates?
Hello there! Thanks so much! I'm honestly not sure what dates could be substituted for, as I have not tried doing so. They add texture and sweetness to the base, and also hold everything together nicely, making it sticky and easy to work with. Perhaps raisins could do the job too?
You can replace the dates with a combination of dried figs and dried apricots
That is a great tip, thanks so much for sharing it Layli 🙂
Are you using basil as a garnish?
Yes, I'm using basil as garnish, hope this helps!
Absolutely gorgeous! Love how easy this is and what a super refreshing dessert for summer!
Thanks Heather, there is definitely no sweat breaking manoeuvres with this one! Glad you like it!
Abby @ WinsteadWandering
I just recently bought my first tart pan, but I only dream of making something as gorgeous as this tart! This is seriously magazine worthy. Yum!
Thanks so much Abby, that is so sweet of you to say! I hope this recipe will give you a perfect excuse to put that new tart pan into some use! 😉
This is THE prettiest tart that I have ever seen. I had a slow start to peach season with not many good peaches but have had more luck lately. THIS IS HAPPENING!
hey Lorie! Happy to hear you like it! And so jealous, I would love to have my own peach tree!
I love peaches this time of year. This tart is perfect for celebrating summer really. Looks absolutely delicious and so colorful and bright.
Thank you Natalie, glad you like it! Hope you will give it a try sometime!
David @ Cooking Chat
great presentation of the food! I agree, not the season for the oven, so your tart is perfect for August.
Thank you so much David! And yeah, no-bake is the way to go in the summer!
This is seriously such a pretty tart. I look forward to peaches every summer and this is the perfect way to use them!
Thank you Jenni! Peaches are one of my favourite stone fruits, and they will always remind me of summer! Glad you like the recipe!
This tart is so beautiful! I'm also so excited that it's a no-bake dessert because it is HOT where I live right now. You may just have given me the perfect excuse to invite some friends over for a barbecue this weekend and have them try this tart for dessert.
Haha, glad I could help Daniela! I hope you and your friends will like it!
Could I replace the peaches with strawberries?
Hi Catherine, yes, you can use strawberries instead of peaches.
I love peach in any form. This is one gorgeous tart I have seen. Wish I could grab a slice right now. Yummy!:
Thank you so much, I wish I could share it with you Sri, but it's all gone! 😉
How gorgeous and PERFECT for summertime! This would be a hit at any party!!
Totally! And you can make it a day ahead, saving the precious time to actually enjoy the party! 😉
Dominique | Perchance to Cook
This is such a beautiful summer peach tart! I would seriously buy it! I love the use of rolled oats here. I've been trying to incorporate them more into my diet but have never added them to a pie crust before. Genius!
Oats are great in pie crusts! You can also process them in your food processor until fine texture and use it as an oat flour for baking (in addition with your plain flour). Glad you like the recipe Dominique, let me know if you try it!
What a beautiful looking dessert! I love gluten free, dairy free and refined sugar free desserts, so can't wait to try this!
Hey Vanessa! Over the moon to hear you like this recipe and you will be making it! It's a quick and easy one, but tastes incredible!
This is such a pretty summer tart Anna. Love everything about this. That peachy color is so gorgeous. I have to make this one as soon as I reach home.
Hey Esha! I'm glad to see you here, and even happier to hear you like the recipe! Have safe travels dear, and hope you will get to try this soon! xxx
I have just come across this recipe and I would like to ask two quesions. Did you use canned coconut milk?Can I substitute full fat coconut milk for coconut yogurt ? Because I wonder if it wouldn't be too liquid.
Hi Michaela, glad to hear you want to try this recipe. I did use full fat coconut milk here, and I would not recommend using yogurt, as the texture will be much thinner and would probably not set correctly. Hope this helps.
This is so gorgeous Anna! Such a pretty tart!
Thank you so much Jess! I'm over the moon to hear that you like it girl! x
Hi, the crust does not get firm at all. What am I doing wrong? I used the same amounts. Do I have to add more oil? Is it that the buckwheat needs to stay coarse like it is or does it get into a flowery state using the processor? Added the oil, 2 table spoons and sirup, one table spoon and the pitted dates and it will not get into texture to be moldable. Any help?
Hi Andre, thanks for the feedback. The buckwheat should be grinded/ blended into finer texture. The tart base should have a texture of the wet sand and should be easily mouldable. Hope this helps!
Hi, thanks, yes I figured it out and used a grinder rather than food processor first for the buckwheat and added oil/maple syrup till it gets more solid. That worked fine. But I have to say I am a bit disappointed in the taste. I tried it with peaches/coconut oil and with mango/full fat cream and both did not have a taste of the fruits (peaches vs. mangos) - sadly. It looks very nice and gets great feedback but the taste is sadly disappointing.
Hi Andre, sorry to hear that the taste wasn't to your liking. Thanks for the feedback!