Peach Tart with Vanilla Vegan Custard
Creamy sweet vegan vanilla custard in a beautiful seasonal peach tart on gluten free-vegan crust. This is the perfect summer dessert, it is served cold, isn’t too rich or too sweet. Lace each bite with a leaf of fresh mint and this is a refreshing light dessert that will please the crowd.
Another peach inspired dish since they are beautifully in season and lovely to work with. I had six peaches that ripened together (when does that happen?) and I’ve been enjoying working with my pie pastry dough. It has been rolling up nicely and tasting better each time. A peach tart seemed like the smartest choice to make. The vanilla vegan custard is a traditional addition to fruit tarts.
We started with the same recipe as the Triple Berry Galette except I added 1 tsp of coconut sugar to sweeten it up just slightly. We had used this same recipe on our Caramel Apple Pie and will use it again I am sure, I am coming to rely on it.
We made the vegan vanilla custard in just 10 minutes. It was simple and tasted so wonderful. While I used vanilla extract, it would be better with vanilla bean steeped in. This is done by cutting a vanilla bean in half the long way and scraping the beans off the pod and into the milk before you cook it. Vanilla beans are very expensive so it is worth it to save the beans as they can be reused for other dishes. I make some fantastic vanilla custard based recipes and I miss them because they are full of cooked eggs and milk, which we can’t have. I endeavoured to make a vegan replacement and succeeded and have a light and delicious peach tart to show for it.
It seems to be a theme that peach tart and vanilla vegan custard or cream go together but there is a reason for that. They taste amazing together. The soft and creamy texture of the custard goes with the silky sweetness of the peaches. We topped ours with a little dusting of cinnamon, some coconut whip cream and mint sprigs.
Peach Tart with Vegan Vanilla Custard
- measuring cups
- measuring spoons
- sauce pan
- tart pan
- 6 each peaches, peeled and sliced
Vegan Vanilla Custard
- 1 cups coconut milk
- ⅔ cup plant milk, vanilla oat milk
- 4 tbsp arrowroot flour
- 2 tbsp organic cane sugar
- 4 tsp vanilla extract, or use vanilla bean if you have it
- ¼ tsp salt
- 1 cup sweet gluten free flour blend
- ¼ cup coconut flour
- ½ cup vegan baking sticks we use MELT
- 4-5 tbsp aquafaba, very icy, add slowly
- 1 tsp coconut sugar
Make Crust Dough
- Measure both flour blends into a bowl and whisk to remove clumps.Sprinkle coconut sugar over top evenly.Cut in vegan butter with a pastry blenderAdd icy aquafaba, 1 Tbsp at a time, forking into dough to combine. When dough becomes sticky and starts to form a ball, stop adding aquafaba and form into a soft ball with hands. Dough shouldn't stick to fingers.Let rest in an airtight bag in the fridge, for at least 30 min.
While Crust is Resting Make Custard
- Whisk arrowroot flour & sugar into cold plant milk.
- Add to sauce pan and turn heat on low - medium low
- Add coconut milk, dash of salt, and vanilla.Whisk continuously while milks heat up.In about 4 minutes the milk will begin to get thicker. Keep going until you get the desired thickness, continuing to whisk and do not let the milks burn.The custard will not get much thicker as it cools, so if you want a custard that will hold your fruit, cook the custard to that point.
- Get the custard off the heat as soon as you are happy with it. Transfer to another container and cover with plastic to prevent a dry skin forming on the top as it cools.
Roll and Bake dough
- Preheat oven to 375Take dough from the fridge after 30 minutes, allow to warm up slightly while you get out rolling mat, flour and rolling pin.Flour the surface and continue to flour the dough as you roll it, flipping it over if you can to prevent sticking.
- Roll dough into tart shell shape and gently place in tart shell, repair rips and mend as needed.
- Cover tart pastry with parchment paper and fill with rice or dried beans.
- Bake blind in oven for 15 minutes. Remove and allow to cool.
Make bottom layer
- When pastry is cool enough, add custard to bottom of pastry.I have seen this piped in, just to get it even. I spooned mine in.
- I also added a layer of peach cinnamon jam under the custard layer. I had made the jam 3 years ago. I can't add the recipe, I didn't write it down, so I did not include it here, but jam layers on the bottom can be added for sweetness to a fruit tart. Or you can choose not to use it, and just use custard.Cool in fridge
- Peel and slice peaches thinly.
- Overlapping peaches by about ⅓, add peaches around the top of the custard layer. Circle in towards the middle, packing them reasonable tightly. When mine started to shift, I used a fork to position them.Many folks add a fruit glaze over the peaches. I find that's too much sugar for me. Use one if you like.Add mint sprigsCool in fridge until ready to serve.