• Save to your scrapbook
  • Save to your scrapbook

    Peach Tartlets

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Peach Tartlets

    It's hard to believe these delectable little tarts are completely free of butter, cream and eggs, as well as flour and refined sugar.

    • Vegetarian
    • Preparation time: 30 minutes, plus 30 minutes freezing
    • Total time: 30 minutes, plus 30 minutes freezing 60 minutes

    Makes: 6


    • Cashew Cream Filling
    • 150g cashew nuts
    • 50ml maple syrup
    • Seeds scraped from 1 vanilla pod
    • 1 tsp grated ginger
    • 70ml water
    • Juice of ½ a lemon
    • Crust
    • 220g almonds
    • 180g pitted dates
    • 2 large peaches, stoned and sliced


    1. In a food processor, process the almonds into a fine meal. Add the dates and process until you have the consistency of a sticky dough.
    2. Line 6 tartlet tins with clingfilm. Press a layer of the almond mixture into each, creating a crust about 3mm thick. Freeze for 30 minutes, then carefully lift the crusts out of the tins.
    3. While your tart shells are freezing, make the cream by puréeing all the ingredients in a blender.
    4. Spoon 1 tbsp of the cream into each tart shell in a smooth layer. Arrange the peach slices on top of the cream, and serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars