Peach Tart
This gluten-free and dairy-free Peach Tart is the perfect summer dessert for any occasion. Top with fresh peaches and enjoy this refreshing treat all season long!
PREP TIME: 30 MINS
SERVINGS: 10-12 slices
Instructions
- Crust
- Preheat oven to 360F. Grease an 8-inch tart pan with coconut oil and set aside.
- For the crust, add oats, oat flour, and almond pulp into a food processor. Pulse until combined and add date syrup and coconut oil. Process into a moist mixture.
- Firmly press dough into the tart tin and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown.
- Let sit for about 5-10 minutes and then transfer onto a cooling rack.
- Filling
- In a medium sized pot, add coconut milk, maple syrup (optional), almond milk, orange juice, and peaches. Over low-medium heat, simmer for about 10 minutes.
- Puree with a hand mixer until completely smooth.
- Now add agar agar powder and bring to a boil over medium-high heat.
- Whisk constantly until agar agar dissolves. Set aside for 5 minutes, then pour mixture into the tart and refrigerate for about 2 hours.
- Garnish with fresh peaches and serve. Cover tart and store in the refrigerator for up to 2 days
Ingredients
- 1 cup gluten-free oat flour
- ½ cup almond pulp, press excess liquid out (from almond milk made in your Almond Cow)
- 1 cup gluten-free quick cooking oats
- 5 tbsp coconut oil (melted)
- 2 tbsp date syrup (pr maple syrup)
- Crust: 1 cup gluten-free oat flour
- Crust: ½ cup almond pulp, press excess liquid out (from almond milk made in your Almond Cow)
- Crust: 1 cup gluten-free quick cooking oats
- Crust: 5 tbsp coconut oil (melted)
- Crust: 2 tbsp date syrup (pr maple syrup)
- Filling: 1 can full fat coconut milk
- Filling: optional: ¼ cup maple syrup
- Filling: ½ cup almond milk (made in your Almond Cow)
- Filling: ½ cup freshly squeezed orange juice
- Filling: 1 ½ tsp agar agar powder
- Filling: 1 cup ripe peaches (peeled and diced)
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