Ingredients (for 1 tart)
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.