Name: Peaches and Cream Tart
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (from 10-12 crackers); 1/4 tsp salt; 2 TBS sugar (optional); 4 TBS melted butter, or neutral oil; 2 cups whipped cream (store bought or from this whipped coconut cream recipe); 1 plum; 1 nectarine; 1 yellow peach; 1 white peach

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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.

peaches and cream tart on a marble table next to sliced peaches and graham crackers

Looking for a low-effort, high-impact late summer dessert? This may be it! This Peaches and Cream Tart can be ready in minutes and is guaranteed to impress guests at your next get-together. Peaches and cream is a classic summer flavor combo, and this simple (vegan) treat brings them together in a fun way.

Love peaches? Be sure to check out this roundup of all my favorite peach recipes!

Ingredient Details

A simple graham cracker crust creates a perfectly nutty textural contrast to the rest of this dessert. It evokes classic summertime flavors and can be easily purchased from the store.

Coconut whipped cream acts as an all-purpose filling, with a refreshing taste and cooling quality. This can be made my hand or purchased from the store as well.

Finally, a plum, a nectarine, a yellow peach, and a white peach create our ombré sunset-inspired design. By layering thin slices, you achieve maximum visual impact with very little work involved.

How to Save Time with This Recipe (+ a No Bake Option)

As mentioned above, the easiest way to save time with this recipe is to purchase certain ingredients pre-made (no shame here!). I love avoiding the oven during the high heat of summer, so a pre-made graham cracker crust can be a lifesaver.

Dairy-free whipped creams are plentiful at most grocery stores these days, so something like Cocowhip can work well in place of homemade coconut whipped cream.

Ideas to Customize

While the design outlined below takes inspiration from a sunset (with a gradient of dark to light colors), feel free to mix this up! One singular color would also be striking, or even an alternating mix of light and dark fruits for a striped effect. Just be sure that the peaches, nectarines, and/or plums that you use are ripe. No one wants to bite into an underripe piece of anything, especially when summer is often the best time of year for most produce.

overhead shot of a peaches and cream tart on a marble table

More Tips for Perfecting this Recipe

If making your own graham cracker crust, be sure to firmly press the crust into the pie dish before baking. This will ensure it does not crumble apart on you when slicing!
Try to cut each piece of fruit to a similar thickness. This will create the most cohesive design.
Don’t think too hard about arranging slices. Get creative and have fun with it.
Let the tart sit in the fridge for a hour prior to serving. This will allow the peaches and cream to set.
Enjoy within 1-3 days of creating. Over time the fruit will soften and could become mushy.

Other Peach Desserts to Try Next

Ginger Peach Crumble Ice Cream Floats

Bourbon Peach Crumble with Brown Butter Oats

Grilled Peaches with Cinnamon Sugar Crispies

overhead shot of a sliced peaches and cream tart on a marble table

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Peaches and Cream Tart

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Author: Emily
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

Celebrate late summer produce with this Peaches and Cream Tart! With a graham cracker crust and basic whipped cream filling, this is a beautiful and super-simple dessert recipe.

Ingredients

Scale

For graham cracker crust (feel free to substitute with store-bought):

2 cups graham cracker crumbs (from 10-12 crackers)
1/4 tsp salt
2 TBS sugar (optional)
4 TBS melted butter, or neutral oil

For tart:

2 cups whipped cream (store bought or from this whipped coconut cream recipe)
1 plum
1 nectarine
1 yellow peach
1 white peach

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Instructions

To prepare graham cracker crust, preheat the oven to 350 degrees F. Combine crumbs, salt, sugar, and butter in a large bowl. Mix to combine into a sandy texture. Alternatively make this entirely in the food processor, taking care to not over-mix (you want the texture to slightly stick together when pinched). If needed, add a bit more melted butter or oil to help things come together
Lightly oil a standard pie plate and fill with your crumb mixture, pressing crust around the sides of the dish. Bake for 15-17 minutes until golden brown and set. Remove from oven to cool and set aside for later.
To assemble tart, spoon whipped cream inside cooled crust. After washing all produce, cut thin slices from each piece of fruit (about 1 cm wide), creating crescent shapes.
Start with the plum. On the left side of the tart arrange slices in an overlapping line, skin side facing up, working from left to right. Tracing the edge of the tart, keep the slices as close as possible, creating a “woven” layered effect. Once you are 1/4 of the way across the tart, start the same process with the nectarine. You are aiming for an ombre transition of colors, moving from dark to light. Repeat with the yellow peach and then the white peach. You may have some fruit left over to snack on!
One all fruit is arranged on top of the cream, move the tart to the fridge to cool. It will set up as it chills. This tart tastes best if enjoyed within 2-3 days. To store, cover lightly and keep refrigerated.