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!
Servings: 10-12 slices
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.
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.