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image of a peach tart with basil on top

Vegan Peach Basil Tart

Say hello to a picture perfect vegan tart. This tart can be mix and matched. Use any fruit + herb that you wish, as well as any zest that you wish! It is guaranteed to be gorgeous no matter what. Plus, super limited baking time...how easy!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Vegan
Servings 16 servings
Calories 225 kcal

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

I typically use Miyoko's Organic Vegan Butter for vegan butter and Oat Milk for the plant-based milk.
Use any fruits + herbs that go well together for the topping.
Replace the zest in the whipped topping for any zest you like or none at all.
For a gluten-free crust, use a 1:1 gluten-free flour replacement for the all-purpose flour.