ml water peaches for decoration edible flowers for decoration
1
Step 1
To make the base, place unsalted flora plant butter, flour, sugar and cold water in the bowl of a stand mixer and mix, until a dough forms.
2
Step 2
Lightly flour a surface and roll out the dough into the shape of a circle. Place into a greased tart tin and cut off any unnecessary edges.
3
Step 3
Use your fingers to press down the pastry, so that it is evenly spread. Pierce some holes into the base using a fork and cover with baking paper and beans.
4
Step 4
Place in a preheated oven at 170oC for 10 minutes and blind bake. Remove the beans and paper and bake for a further 15 minutes.
5
Step 5
To make the filling, in a medium saucepan simmer the peaches with sugar and water, until soft.
6
Step 6
Meanwhile, whisk Violife Creamy in a stand mixer and slowly pour in Flora Plant butter. Whisk for 5 minutes until nice and creamy. Add in the vanilla essence.
7
Step 7
When the peaches are ready, blitz in a blender until puréed. Add the grenadine and mix to combine.
8
Step 8
Slowly whisk the peach purée into the creamy mixture until combined. Be careful not to overmix.
9
Step 9
Boil agar agar for 2 minutes, while constantly stirring.
10
Step 10
Add 2 tablespoons of the creamy mixture to the agar agar and then stir into the rest of the mixture.
11
Step 11
Pour the mousse into the tart tin and smooth out using a spatula. 1 2 Allow to set in the fridge overnight. Decorate with flowers and peaches to serve!
Ingredients
125 g unsalted flora plant butter
200 g flour
60 g sugar
2 tbsp cold water
150 ml Violife Creamy Original, whisked
150 g Flora Plant double
400 g peaches, skin removed and cubed
4 tbsp sugar
1 tbsp water
1 tbsp vanilla essence
6 tbsp grenadine
15 g agar agar
60 ml water peaches for decoration edible flowers for decoration