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Two-layer Raspberry Peach & Lemonade Tart with refined sugar free vegan fillings

Raspberry Peach & Lemonade Tart


  • Author: Alphafoodie
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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 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:

  1. Heat up the coconut cream in a medium saucepan. Stir well till smooth.
  2. Add the rest of the filling ingredients including the corn starch and agar agar.
  3. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
  4. 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:

  1. Puree and sieve both the ripe peaches and the raspberries 
  2. Heat up the coconut cream in a medium saucepan. Stir well till smooth.
  3. Add the puree and the rest of the filling ingredients including the corn starch and agar agar.
  4. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
  5. When the mixture has become thicker, remove from the heat and let cold down for about 10 minutes.
  6. Pour over the lemonade layer and leave to cool completely. 
  7. Place in the fridge for a couple of hours at least, until filling is fully set.
  8. Decorate with raspberries, lemon zest and edible flowers (optional) or with your own favourite toppings.

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