Two-layer Raspberry Peach & Lemonade tart with a fluffy biscuit base. A delicious, decadent dessert that can easily be veganised.
Following on my apparent tart obsession, with this two-layer raspberry peach & lemonade tart, I have tried something a little bit different. Instead of my usual raw, vegan tart base, I’ve instead decided to use a fluffy vegetarian biscuit base for a more ‘cheesecake’ like finish. Using almond flour made using leftover almond pulp from my Almond Milk recipe as well as homemade vanilla powder. With just 15 ingredients and about an hour and a half of your time ( With lots of that time being hands-off . Plus more time to fully set), you can whip up this decadent dessert!
If you’re used to my usual 100% Vegan tart recipes, have no fear as this recipe can still easily be made Refined sugar-free, dairy-free and Vegan by swapping out the fluffy biscuit base with a Vegan digestive and butter/coconut oil mix. Or even using my usual tart base ( links to recipes below).
For other tart inspiration then feel free to check out my recipes for a two-layer strawberry & coconut vegan tart, Vegan pistachio & Lemon tart, Vegan strawberry rose tart, or even my Vegan Earl grey & Blueberry tart! For something more decadent then look at my Raw Vegan Cheesecakes two-ways ( mint& lime plus Raspberry, rose & earl grey).
How to make this Two-layer Raspberry Peach & Lemonade Tart:
Tarts are surprisingly easy to make, and two-layered tarts are much the same. The only additional thing you need is a tad more patience, while waiting for the first filling layer to semi-set, before being able to pour over the second layer.
The First step is to create the fluffy biscuit crust:
To do this simply begin by preheating your oven to 170C. Then, mix all the crust ingredients together ( I’ve used homemade vanilla powder ). Press this into the tart tin, to form an even crust. This can then be placed in the oven for 20-25 minutes.
For The raspberry peach & lemonade fillings:
So technically, you can layer this tart however you please. However, I prefer to have the lemon filling first with the raspberry and peach one on top.
The process of making both the layers though is ridiculously simple. Plus, both fillings for this tart are Vegan and refined sugar-free, yet still creamy and sweet.
To make the lemonade filling: Add the coconut milk to a pan and heat, stir in the additional ingredients including the agar agar and corn starch, which thickens and sets the filling. Leave this to cool down for five minutes before pouring over the biscuit base. Then leave to set completely ( I left it for an hour, just to be on the safe side).
The raspberry peach filling is made in much a similar way. This can then be poured over the lemon filling and left to set completely.
Note* For an optional ‘zing’, pop in a handful of raspberries, before pouring in the raspberry peach layer.
Once the two-layer raspberry peach & lemonade tart has set, it’s time to decorate! I’ve included options in the recipe below. However, feel free to decorate it however you’d like!
If you give this Vegan strawberry tart recipe a go, then please let me know in the comments below. Also, I love it when you tag me in your creations @AlphaFoodie.
The Raspberry Peach & Lemonade Tart recipe:
Raspberry Peach & Lemonade Tart
Print Recipe
Pin RecipeIngredients
For the fluffy biscuit layer
- 1.5 cups wholewheat flour
- 1.5 cups almond flour
- 1/2 cups melted butter
- 1 egg
- 1/2 teaspoon vanilla powder
- 1/4 cup cane sugar
For the Lemon layer :
- 1.5 cups full fat coconut milk
- 1 cup lemon juice
- 1/2 tsp turmeric (mainly to intensify the yellow colour, this won’t affect the taste.)
- 1 Tbsp agar agar
- 1 Tbsp corn flour
For the Peach Raspberry layer :
- 1.5 cups full fat coconut milk
- 1 cup peach puree (I used very ripe peaches and blended them and sieved them afterwards)
- 1 cup raspberry puree (I used very raspberries and blended them and sieved them afterwards)
- 1 Tbsp agar agar
- 1 Tbsp corn flour
Instructions
- First, mix the ingredients for the fluffy biscuit crust and lay on an 8 inch cake pan. Bake in the oven for 25 minutes at 170C.
For the Lemonade layer:
- Heat up the coconut cream in a medium saucepan. Stir well till smooth.
- Add the rest of the filling ingredients including the corn starch and agar agar.
- 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 let cold down for 5 minutes. Then pour over the crust and leave to cool (I left mine for 1 hour) – check it’s completely set before you do the second filling.
For The raspberry peach layer:
- Puree and sieve both the ripe peaches and the raspberries
- Heat up the coconut cream in a medium saucepan. Stir well till smooth.
- Add the puree and the rest of the filling ingredients including the corn starch and agar agar.
- 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 let cold down for about 10 minutes.
- Pour over the lemonade 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 (optional) or with your own favourite toppings.
