Name: Vegan Peach Tart
Total time: 3 h 1 min
Yield: 8
Ingredients: 150 g | 1 1/2 cups gluten-free rolled oats, plus extra to serve; 16 large dates, Medjool preferably, pitted; 300 g | 1 1/4 cups tinned pumpkin purée; 1 tsp vanilla extract; 3 tbsp ground flaxseed; 4 tbsp unsweetened almond milk , plus extra as needed; 3 ripe yellow peaches, halved, pitted, and thinly sliced; 2 ripe white peaches, halved, pitted, and diced; 1/2 lemon, juiced; 2 tbsp raw maple syrup; 800 ml coconut milk, 2 (400 ml) tins, chilled overnight; 1 handful strawberries, sliced; 1 handful raspberries; 1 handful basil leaves

Ingredients

Method

Serves : 8

Time needed : +3h

Difficulty : medium

Sweet, juicy peaches nestled into a later of silky cream and baked in a crumbly shortbread crust, you wouldn’t believe this peach tart is vegan and gluten-free! Nothing beats a freshly baked tart, especially one that’s topped with fruit from your local Stockland grocer. So, organise that afternoon picnic or high tea and treat those close to you with this easy to make dessert.

Ingredients

Method

Ingredients

150 g | 1 1/2 cups gluten-free rolled oats, plus extra to serve

16 large dates, Medjool preferably, pitted

300 g | 1 1/4 cups tinned pumpkin purée

1 tsp vanilla extract

3 tbsp ground flaxseed

4 tbsp unsweetened almond milk , plus extra as needed

3 ripe yellow peaches, halved, pitted, and thinly sliced

2 ripe white peaches, halved, pitted, and diced

1/2 lemon, juiced

2 tbsp raw maple syrup

800 ml coconut milk, 2 (400 ml) tins, chilled overnight

1 handful strawberries, sliced

1 handful raspberries

1 handful basil leaves

Ingredients

Method

1. Preheat the oven to 200°C (180° fan) | 400F | gas 6.

2. In a food processor, pulse together the oats, dates, pumpkin purée, vanilla extract, ground flaxseed, and almond milk until a rough dough forms around the blades; add a little more almond milk if needed to bring it together.

3. Turn out the dough into a 20 cm | 8-inch fluted pie dish, evenly pressing it into the base and sides with your hands and fingertips.

4. Bake until set and dry to the touch, 15-20 minutes. Remove to a wire rack to cool.

5. Combine two-thirds of the sliced yellow peaches with the diced white peaches, lemon juice, and maple syrup in a clean food processor.

6. Blend on high until smooth, adding a splash of water to bring it together if needed. Pass the purée through a sieve into a large mixing bowl.

7. Carefully open up the tins of coconut milk, scraping the thick creamy solids into the bowl of peach purée; reserve the coconut water for another use, such as smoothies.

8 Whisk together the coconut cream and peach purée until evenly combined. Spoon into the baked tart, spreading it out evenly; cover and chill for 4 hours.

9 When ready to serve, turn out the tart. Garnish with the remaining yellow peach slices and some strawberries, raspberries, basil leaves, and oats before slicing.

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