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.
Mix the ingredients for the fluffy biscuit crust and lay on an 8-inch cake pan.
Bake in the oven for 25 minutes at 170ºC.Alternatively, if you want a VEGAN base then mix some graham crackers (digestive biscuits for UK), sugar and vegan butter/margarine.
The Lemonade layer:
Heat up the coconut milk 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.
Pour over the crust and set aside (I left mine for 1 hour) - check it's completely set before you do the second filling.
The Raspberry peach layer:
Puree and sieve both the ripe peaches and the raspberries.
Heat up the coconut milk 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.
Video
Notes
* You could also add a layer of fresh raspberries and peach slices in between the layers. Make sure to lay them in a single layer, covering as much of the base as possible before pouring in the second filling.Total time: The total time does not include setting time/chilling time needed for the filling layers to set.