This Two-layer Raspberry Peach & Lemon ‘-ade’ tart is a sweet and decadent dessert that can easily be veganized. A delicious, easy fruit dessert recipe for the whole family.
Who likes peach pie, what about lemonade? Well, this peach raspberry & lemonade tart is the best of both world, with a fruity peach and raspberry layer using fresh peaches and raspberries, combined with the tart, zesty flavour of a lemonade layer. All sitting atop a deliciously crumbly biscuit base- you’re sure to love this peach tart recipe.
Unlike the rest of the tart recipes I have on the blog, this is the only recipe where I decided to use a vegetarian base for the tart in the form of a fluffy biscuit base. This gives the tart more of a ‘cheesecake’ like finish and uses almond meal leftover from my zero-waste almond milk recipe, as well as homemade vanilla powder.
Do not fear if you’re vegan, as this recipe can easily be veganized by subbing it for a simple, vegan graham cracker crust. Just combine graham crackers ( or digestives, if you’re in the UK), some sugar and dairy-free butter/margarine and voila – no baking needed. Also, similarly to my two-layer strawberry & coconut tart, you can jazz up this recipe with some fresh raspberries and peach slices in between the two layers.
In total this recipe uses 15 ingredients and around an hour of your time to fully prepare ( with most of that being hands-off time, and extra time needed to set fully).
For other tart inspiration then feel free to check out my recipes for a Vegan pistachio & Lemon tart, Vegan strawberry rose tart, or even my Vegan Earl grey & Blueberry tart! For other dairy free desserts recipes then look at my Vegan no-bake layered Cherry Cheesecake (gluten-free) or Raw Vegan Cheesecakes two-ways ( mint& lime plus raspberry, rose & earl grey).
How to Make The Raspberry Peach & Lemon 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 begin by preheating your oven to 170C. Then, mix all the crust ingredients ( 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, till golden brown ( no baking sheet required).
Once ready, then leave to cool down on a wire rack, while you prepare the fillings.
Note* If you want to use a vegan crust then you can use a simple mix of graham crackers ( digestive biscuits here in the UK), some sugar, and dairy-free butter/margarine – no baking required.
Note* I find springform pans with a removable bottom to be my favourite tart pan option when creating multi-layered tarts, due to the high sides and easy de-moulding method.
The raspberry peach & lemon fillings:
So technically, you can layer this tart however you please. 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.
You can even add a cheeky layer of fresh peach slices and raspberries into the tart pan before pouring in your second layer, for a beautiful ( and delicious) fruity surprise in the centre of the tart. Arrange the peaches are raspberries in a single layer trying to fill as much of the base as possible.
To make the vegan lemon tart 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, to be on the safe side).
Note* For slightly more lemony sourness you can add some lemon zest to your filling mix and then sieve the mixture into the tart pan, to remove the extra lemon rind.
To Make the Peach & Raspberry filling:
The raspberry peach filling is made in much a similar way to the lemon filling, beginning with blending your raspberries and peaches separately in a food processor or blender. Once the raspberry peach layer is ready, this can then be poured over the lemon filling and leave to cool completely- as it sets.
Note* I’ve found that I don’t need to sieve this mixture at all as the raspberry and peach puree are both incorporate beautifully into the filling.
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!
The Raspberry Peach & Lemonade Tart recipe:
Raspberry Peach & Lemonade Tart
Ingredients
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 cornstarch ( cornflour in UK)
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 cornstarch ( cornflour in UK)
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.
Alternatively, if you want a VEGAN base then mix some graham crackers ( digestive biscuits for UK), sugar and vegan butter/margarine.
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 leave it to cool down for 5 minutes. Then pour over the crust and set aside (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.
Notes
* You could also add a layer of fresh raspberries and peach slices in between the layers. make sure to ley them in a single layer, covering as much of the base as possible before pouring in the second filling.
Nora
Hi! your description/instructions mention “corn starch” but your ingredients for the fillings lists “corn flour.” Should it be “corn starch??” Thanks
AlphaFoodie
Oops! Sorry about that. Here in the UK cornflour and cornstarch are the same thing so the words are interchangeable. Cornstarch is what will be used. I’ll edit my recipe now to avoid further confusion 🙂