Peach and raspberry tart
- Prep: 1hr 30m
- Cook: 0m
- Serves: 8
This decadent tart is sure to impress at your next dinner party. The two-layer dessert is made up of raspberry peach and lemonade flavours, both utterly delicious!
Method
- Mix the ingredients for the fluffy biscuit base and press into an 8 inch cake pan. Bake in the oven for 25 minutes at 190°C / 170°C fan / gas mark 5.
- For the lemon layer, heat up the coconut cream in a medium saucepan. Stir well until smooth. Add the lemon juice, turmeric, agar agar and corn flour.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens. When the mixture has become thicker remove from the heat and cool for 10 minutes. Then pour over the biscuit base and leave to cool (it will need around 1 hour). Check it’s completely set before you do the second filling.
- For the peach raspberry layer, heat up the coconut cream in a medium saucepan. Stir well until smooth. Add the peach and raspberry purée, agar agar and corn flour. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens. Once thickened, remove from the heat and cool for 10 minutes. Pour over the lemon layer and leave to cool completely.
- Place in the fridge for a couple of hours at least, until filling is fully set.
- Decorate with raspberries, lemon zest and edible flowers or with your own favourite toppings.
Ingredients
All to be sourced organic where possible
- For the biscuit layer:
- 200g wholewheat flour
- 200g almond flour
- 113g butter, melted
- 1 egg
- 2g vanilla powder
- 52g cane sugar
- For the lemon layer:
- 375ml full fat coconut milk
- 250ml lemon juice
- 2g turmeric (for colour)
- 9g agar agar
- 9g corn flour
- For the peach raspberry layer:
- 375ml full fat coconut milk
- 250ml peach puree (blend and sieve ripe peaches)
- 250ml raspberry puree (blend and sieve ripe raspberries)
- 9g agar agar
- 9g corn flour
