Snack
Creamy Peach Tart
This Creamy Peach Tart is the best summer tart you've ever tasted! Crunchy and smooth, it will become your favourite dessert.
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time30 minutes![servings]()
Servings6 portions
FOR THE BASE:
- 125 g Violife vioblock
- 200 g flour
- 60 g sugar
- 2 tbsp cold water
FOR THE FILLING:
- 150 g Violife creamy original whisked
- 150 ml vegan cream
- 400 g peaches skin removed and cubes
- 4 tbsp sugar
- 1 tbsp water
- 1 tbsp vanilla essence
- 6 tbsp grenadine
- 15 g agar-agar
- 60 ml water peaches for decoration
- 1 To make the base, place VIOBLOCK, flour, sugar and cold water in the bowl of a stand mixer and mix, until a dough forms.
- 2 Lightly flour a surface and roll out the dough into the shape of a circle. Place into a greased tart tin and cut off any unnecessary edges.
- 3 Use your fingers to press down the pastry, so that it is evenly spread. Pierce some holes into the base using a fork and cover with baking paper and beans.
- 4 Place in a preheated oven at 170°C for 10 minutes and blind bake. Remove the beans and paper and bake for a further 15 minutes.
- 5 To make the filling, in a medium saucepan simmer the peaches with sugar and water, until soft.
- 6 Meanwhile, whisk Violife Creamy in a stand mixer and slowly pour in vegan cream. Whisk for 5 minutes until nice and creamy. Add in the vanilla essence.
- 7 When the peaches are ready, blitz in a blender until puréed. Add the grenadine and mix to combine.
- 8 Slowly whisk the peach purée into the creamy mixture until combined. Be careful not to overmix.
- 9 Boil agar agar for 2 minutes, while constantly stirring.
- 10 Add 2 tablespoons of the creamy mixture to the agar agar and then stir into the rest of the mixture. 11 Pour the mousse into the tart tin and smooth out using a spatula. 1
- 2 Allow to set in the fridge overnight. Decorate with flowers and peaches to serve!
