This Vegan Peach Basil Tart is super easy to throw together and requires very little baking time. It’s a tart that you know is going to turn out to be beautiful as well as delicious.
This Vegan Peach Basil Tart recipe is one to keep handy for all the seasons. This tart has the ability to mix and match! Use any fruit you want for the topping. Might I suggest plums for the fall? Or figs? You can also swap the lime zest in the whipped topping for lemon or orange zest. Get creative! If you did lime, peach, and mint...this would pretty much be a peach mojito tart. Major yummy flavor vibes.
Vegan Peach Basil Tart: Little details
The vegan crust tastes like a sugar cookie…so, fair warning, it’s pretty addictive. This is definitely a crust you want to keep nibbling away at. It's also super easy to make and the only thing going in the oven for this recipe. Just make sure to keep an eye on it in the oven so it doesn’t get too brown. Also, be sure that the crust is totally cool when you top it with the whipped topping and fruit! You don’t want a melted mess.
Hello, fluffy. The whipped topping will vary by can of coconut milk. Sometimes it’ll be fluffier than other times and sometimes it’ll be a bit droopier. I usually have two cans of coconut milk in my fridge just in case one of them doesn’t work out. It will taste delicious no matter what, though.
If you're worried about this vegan whipped topping tasting like coconut, it does not have the strongest coconut flavor! I'm definitely not the biggest coconut fan and this just tastes like whipped cream to me (actually, it tastes better than whipped cream to me). Also, feel free to leave out the zest if you don't want any at all.
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Vegan Peach Basil Tart
Equipment
- 9 or 10 inch (23 or 25 cm) tart pan
Ingredients
For vegan tart crust
- 1 cup (120g) all-purpose flour
- ¾ cup (72g) almond flour
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) cold vegan butter, cubed
- 1 teaspoon vanilla extract
- 2 tablespoons plant-based milk, cold
For peach & basil topping
- 2 peaches, sliced
- 2 tablespoons chopped basil
- 1 tablespoon light brown sugar
For vegan whipped topping
- 1 can (13.5 oz or 400 ml) coconut milk (refrigerated for 24 hours; don't shake it!)
- 6 tablespoons powdered sugar, sifted
- 1 lime's zest
Instructions
For vegan tart crust
- Lightly grease a 9 or 10 inch (23 or 25 cm) tart pan. Set aside. Preheat the oven to 375°F or 190°C.
- Whisk the flours, sugar, and salt in a medium-sized bowl. Add the cubed vegan butter to the dry mixture and use your hands to pinch the butter as you combine. When the vegan butter pieces are large pea-sized, add the milk and vanilla extract. Fold the dough over itself until no dry pieces are left.
- Spread large pieces of the dough around the bottom of the tart pan. Use your fingers to press the dough, flattening it around the pan. Press it up the sides of the pan until it lines the entire pan. Lightly prick the bottom of the tart with a fork.
- Bake the tart for 20-22 minutes. After you take it out of the oven, use the back of a metal spoon to press the bottom of the tart in circles, flattening out the entire bottom and compacting it. Let cool in pan completely before carefully moving the empty tart out of the pan and onto to a serving plate.
For peach & basil topping
- Combine the peaches, basil, and sugar in a medium bowl. Set aside while you make the whipped topping.
For vegan whipped topping
- Use a spoon to scoop the solids from the top of the coconut milk can and into the bowl of a stand or hand mixer. Then strain the liquid out (we won’t use the liquid) with a small sieve and put the rest of the solids in the mixer bowl too, avoiding excess liquid.
- Starting on a low speed and working up to a high speed, whisk the coconut milk solids until they start to get fluffy. Sift the powdered sugar in and whisk more. The whipped topping should be able to stand on its own (almost like a meringue) if you lift the whisk out of the mix. Delicately fold in the lime’s zest.
To assemble the tart
- Gently scoop the whipped topping and place it all on top of your tart shell, which should be on your final serving plate with no tart pan anymore. Lightly spread the whipped topping around the shell base with a spatula. Place the peach-basil topping on top in the center. Slice carefully with a sharp knife when serving. Enjoy!
Notes
Hello, pretty.