Two-layer Raspberry Peach & Lemon Tart

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. You just need to sub 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.

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 dessert recipes, 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. In this way, you get 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. Then 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.

Note* For slightly more lemony sourness you can add some lemon zest to your filling mix. Then sieve the mixture into the tart pan, to remove the extra lemon rind.

Then leave to set completely (I left it for an hour, to be on the safe side).

To Make the Peach & Raspberry filling:

The raspberry peach filling is made in much a similar way to the lemon filling. First, blend 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!