Peaches & Cream Tart

[{"selector":"#anim-c979994d-a33e-49fa-a551-2c53fb568e7c","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":4000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-065dc014-2004-4768-b2c4-f27fcc5c41a2","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] Yellow Star Yellow Star Celebrate late summer produce with this Vegan Peaches and Cream Tart ! With a graham cracker crust and coconut whipped cream filling, this is a beautiful and super-simple dessert recipe.

For crust: – 2 cups graham cracker crumbs – 1/4 tsp salt – 4 TBS melted vegan butter For tart: – 2 cups whipped coconut cream – 1 plum – 1 nectarine – 1 yellow peach – 1 white peach

Preheat the oven to 350 degrees F. Combine crumbs, salt, sugar, and butter in a large bowl. Mix to combine into a sandy texture. If needed, add a bit more melted butter to help things come together.

Oil a pie plate and fill with your crumb mixture, pressing crust around the sidess. Bake for 15-17 minutes until golden. Remove from oven to cool.

To assemble tart, spoon whipped cream inside cooled crust. Cut thin slices from each piece of fruit (about 1 cm wide), creating crescent shapes.

Step Three Yellow Star

On left side of the tart arrange plum slices in an overlapping line, skin side facing up, working from left to right. Keep the slices as close as possible, creating a “woven” effect. Once you are 1/4 of the way across, start the same process with nectarine. yellow peach and then white peach.

Step Four Yellow Star

One all fruit is arranged on top of the cream, move to the fridge. It will set up as it chills. This tastes best if enjoyed within 2-3 days!

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Peaches & Cream Tart

Peaches & Cream Tart

For crust: – 2 cups graham cracker crumbs – 1/4 tsp salt – 4 TBS melted vegan butter For tart: – 2 cups whipped coconut cream – 1 plum – 1 nectarine – 1 yellow peach – 1 white peach

Preheat the oven to 350 degrees F. Combine crumbs, salt, sugar, and butter in a large bowl. Mix to combine into a sandy texture. If needed, add a bit more melted butter to help things come together.

Oil a pie plate and fill with your crumb mixture, pressing crust around the sidess. Bake for 15-17 minutes until golden. Remove from oven to cool.

To assemble tart, spoon whipped cream inside cooled crust. Cut thin slices from each piece of fruit (about 1 cm wide), creating crescent shapes.

On left side of the tart arrange plum slices in an overlapping line, skin side facing up, working from left to right. Keep the slices as close as possible, creating a “woven” effect. Once you are 1/4 of the way across, start the same process with nectarine. yellow peach and then white peach.

One all fruit is arranged on top of the cream, move to the fridge. It will set up as it chills. This tastes best if enjoyed within 2-3 days!

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