Simple Vegan Nectarine Tart
Ingredients
Base
- 1 1/4 cup plain flour, plus extra for rolling
- 1/3 cup sunflower oil
- 2 tbsp water, cold
- 1-2 tbsp any light-coloured liquid sweetener
Filling
- 1 1/2 cups raw cashews, soaked in water for at least 4 hours then drained
- 1/2 cup canned coconut cream
- 2-4 tbsp any light-coloured liquid sweetener, to taste
- Dash of vanilla extract
- 1/4 cup cacao butter or coconut oil, melted
- 3 white or yellow nectarines, destoned
Preparation
The day before, soak the raw cashews in enough water to cover and set aside in the fridge.
Preheat the oven to 180°C (355°F) and line the base of a 25cm (10-inch) tart pan.
To make the crust, add all the ingredients to a bowl or food processor and mix until evenly combined and it forms a dough that is soft but pliable and can be pinched between two fingers without breaking.
Dust a clean surface with flour, use a rolling pin to roll out the pastry to about 1/2 cm (1/4 inch) thick, and carefully transfer the dough to the tin, pressing it against the bottom and sides to form a crust.
Bake the crust for 15 minutes or until the surface is evenly golden brown, then set aside to cool.
To make the filling, drain the cashews and add them to a high-powered blender with the coconut cream, sweetener, vanilla, and one yellow nectarine without the stone, then blend until as smooth as possible.
Pour the mixture into the tart tin and smooth the top, then place the tart in an airtight container and set in the fridge for 4 hours.
Decorate the tart with the remaining nectarines or as desired and enjoy, storing leftovers in an airtight container for up to 3 days.
Tips
If you cannot have nuts, use sunflower seeds instead and add a dollop of yoghurt to balance out its earthiness.
