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How to make a Summer Peach Tart
Method
Brush a 20cm diameter, loose-bottom, fluted tart tin (or similar) with oil and set aside. Make the base first by placing oats and cashews in a food processor and blend until coarsely ground. Add maple syrup, coconut oil and dates. Process until the mixture starts to come together. Tip mixture into the tart tin and, using your hands, press the mixture into an even layer on the base and up the sides. You can also use the base of a glass to evenly flatten the mixture. Place in fridge for 1-2 hours to chill. Place the gelatin in a small bowl and add 1 tablespoon of water. If using agar agar powder no need to soak in water. Blend the peaches in a food processor until smooth. Pour into a medium-sized saucepan. Whisk in the lime juice, coconut milk and corn flour. Bring to the boil while whisking and cook for 1 minute or until the mixture bubbles and thickens. Stir in the gelatin, making sure it fully dissolves. Pour mixture into the chilled tart shell and place in fridge for 3-4 hours or overnight. When ready to serve, slice the peach and nectarine. Place on the tart and top with raspberries and strawberries.
