Creamy Peach Tart

Cooking Time
60
Portions
6

Ingredients

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  • g unsalted flora plant butter
  • g flour
  • g sugar
  •   tbsp cold water
  • ml Violife Creamy Original, whisked
  • g Flora Plant double
  • g peaches, skin removed and cubed
  •   tbsp sugar
  •   tbsp water
  •   tbsp vanilla essence
  •   tbsp grenadine
  • g agar agar
  • 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