Peaches are my most favourite stone fruit. I wanted to make the most of them before summer was over and peaches were gone. Lately, I have been loving making a peach yogurt/custard that I have as a yogurt bowl of a parfait with granola and fruit. I thought I would put them in my favourite tart crust and make some peach tarts. They are the perfect summery treat, high in plant-based protein and other important nutrients. They’re also really delicate tasting and something I would imagine at a high tea. I developed the recipe using ingredients from Woolworths for everyday rewards. The recipe is vegan, dairy-free, gluten-free and refined sugar-free.
| Vegan mini peach custard tarts | Print |
Recipe type: Dessert
Hazel & Cacao: Hazel & Cacao
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- CRUST:
- ½ cup quinoa flakes
- 1½ cups almond meal
- 2 TBSP avocado oil
- 2 TBSP maple syrup
- FILLING:
- 1 300g packet organic silken tofu
- ⅓ cup raw cashews
- 2 large peaches, pits removed
- 2 TBSP maple syrup
- juice ½ lemon
Method
- In a bowl, mix together crust ingredients until sticky. Divide evenly between 6x 6cm mini tart moulds. Press crust on to the base and sides of tart tins. Bake in the oven for 10 minutes at 180C. Remove from oven and allow to cool completely.
- For the filling, add all the ingredients into a blender and blend until smooth. Pour evenly on top of crusts. decorate with chopped peaches and fresh mint or toppings of choice. Enjoy straight away or store in the fridge for about 3 days.
