Peach tart

Ingredients (for 1 tart)

  • 1 pre-baked shortcrust pastry base
  • 5-6 large fresh peaches (stoned and peeled)
  • 3 tablespoons freshly squeezed orange juice
  • 1/2 cup fresh cashew nuts
  • 3 tablespoons of pure maple syrup
  • 1/2 cup of water
  • 1 teaspoon vanilla extract
  • 1/2 cup flax seed oil
  • fresh mint
  • 1/2 l natural yoghurt


Cut the peaches into thin half moon shaped slices.

Put them in a large bowl and mix with the orange juice.

Blend the cashew nuts with the maple syrup, water and vanilla extract in a blender or food processor to a creamy consistency.

Slowly add the flax seed oil whilst stirring. The mixture will thicken, but should maintain a pouring consistency.

Spread a thin layer of the cashew mixture across the pre-baked pastry base. Top with an interleaved layer of peach slices. Add another layer of cashew mixture, followed by another layer of peaches etc. Finish with a layer of peaches.

Leave to set in the refrigerator for at least 2 hours before serving.

Decorate with fresh mint leaves and add a spoonful of natural yoghurt, if required, before serving.