This weekend we celebrated Easter – that always means a big family lunch after Church. And as our extended family continues to grow, it’s too much for one person to do all of the cooking, so it is a bring and share affair. This time I was down for dessert. I normally love making dessert but this time I couldn’t decide on what I wanted to bring … until I went to sleep on Saturday night and dreamt about this tart!!
I used the pastry base from my Hazelnut Peat Tart. Check below the recipe for both the nut free and coeliac options.
All the pastry to chill in the freezer and then roll about 2/3 of it into the shape of your pie dish. Press it into the pie dish and blind bake it in a preheated moderate oven for about 15 minutes.
While the crust is baking, prepare the filling.
- 300g soy cream cheese (I like the King Land brand)
- 100g silken tofu, drained and patted dry
- 4 tbsp aquafaba (liquid drained from a can of chick peas)
- 1/4 tsp cream of tartar
- 1/2 cup maple syrup
- pinch pink salt
- tinned or lightly stewed peach slices
In the small bowl of your stand mixer (or with the butterfly attachment in your thermal cooking machine) whip the aquafaba and cream of tartar on high speed until you get soft peaks (takes between 5 and 7 minutes in mine).
In the other bowl of you mixer place the cream cheese, tofu, salt and syrup, whip until smooth and well combined.
Pour the aquafaba mix into the cream cheese mix and beat on low speed until all combined.
Pour the filling into the tart case and then top with peach slices.
Return tart to preheated moderate oven and cook for about 35 minutes.
Tart will still be quite liquid when you remove it from the oven but will firm on cooling.
Dust with pure icing sugar if you wish then serve.