Peachy Summer Tart
Cooking time: 5 mins
Preparation time: 15 Minutes
Cookie Crust
1 Pack (350 g) Vegan cookies (I used digestives)
1/3 cup Vegan butter or coconut oil
Filling
2 cup Fresh peaches, mango & strawberries
200 g Coconut yoghurt
1/3 Cup Maple syrup
2 tsp vanilla extract
1 cup coconut cream whipped*
½ cup almond milk
2 tsp agar-agar powder
*Refrigerate whole tin of coconut cream overnight
Garnishes
Fresh strawberries
Fresh peaches
Fresh mint
Instructions
- Crush cookies in a blender or food processor and transfer to a large bowl, add the melted butter or coconut oil until mixed through. Press the mixture into a tart tin until evenly distributed and place in the fridge to firm.
- Blend your fresh fruit and add the vanilla, maple syrup and coconut yoghurt.
- In a medium sized bowl add the refrigerated coconut cream (Only the solid part of the coconut cream) and whip with a electric whisk. Refrigerate until ready to use.
- In a small saucepan, add the agar-agar and almond milk and bring to the boil whilst whisking and cook for a further 2 minutes.
- Add the blended fruit mixture to the whipped coconut cream and slowly add in the agar-agar/almond milk mixture.
- Pour this mixture onto the tart base and refrigerate for at least 3 hours.
- Top with your favourite fresh fruit and mint garnishes.
This recipe was created for us by Georgia aka Koori Kitchen. Georgia is a proud Gamilaroi woman born in small-town NSW, who has a passion for health and food, coinciding to create healthy, wholesome recipes for everyone to enjoy!
Check out Georgia's Instagram page here.