Summer Peach Tart

All the flavors of summer in a Tarte, 100% Vegan

What kind of summer it would be without fresh and delicious fruits such as peaches? Here in my birthplace which is Emilia Romagna, a middle-north located region of Italy you can get the most delicious peaches ever. They basically grow everywhere! The smell, the taste… omg it’s something that blows you away! 

When I think about summer my mind goes straight to the beach while eating delicious fruits. Peaches have also lots of benefits, according to a study from Texas A&M, stone fruit like peaches, plums, and nectarines have been shown to ward off obesity-related diseases such as diabetes, metabolic syndrome, and cardiovascular disease. The study suggests that stone fruits have bioactive and phenolic compounds with anti-obesity and anti-inflammatory properties that may also reduce the bad cholesterol (LDL) associated with cardiovascular disease. 

As an excellent source of the strong antioxidant vitamin C, peaches can also help combat the formation of free radicals known to cause cancer. The antioxidant vitamin C, when eaten in its natural form (in whole foods such as peaches) or applied topically, can reduce wrinkles, improve overall skin texture and help to fight skin damage caused by the sun and pollution. Vitamin C also plays a vital role in the formation of collagen, the support system of your skin as well as many other properties. 

So let’s check all together how to make an amazing eggless vegan tart using coconut milk and peaches together with basil leaves or mint to give that super fresh hint!


For 500 g of vegan shortcrust pastry:


  • 200 gr type 1 flour
  • 50 gr cornstarch
  • 150 gr of organic sunflower seed oil
  • 100 gr. coconut sugar powder (blend in the Vitamix)
  • 40 grams of rice milk
  • 1 pinch of salt

For thecoconut filling:


  • 300 ml coconut milk
  • 50 gr coconut sugar
  • 30 gr cornstarch
  • 1/4 teaspoon vanilla powder



Prepare the crust by mixing all the dry ingredients and then add the oil. Mix with the hands to obtain a mixture that resembles wet sand. At this point, add the milk and continue to knead. Depending on the flour you use, if the mixture is too dry, add a little milk or oil. Remember that the more milk you use, the more the pastry will come out crunchy and dry. Spread a layer of this pastry on a sheet of baking paper and lay it on a cake mold cutting off the excess edges. Bake at 180 C for about 20 minutes while you prepare the coconut cream: blend all the ingredients and bring it to boil stirring continuously with a hand whisk until it thickens. When the pastry is cooked, take it out of the oven and place the coconut pastry you got on top. Let it cool to room temperature. At this stage decorate with loads of fresh and ripe peaches plus basil or mint leaves


There you have your tart! ! It can be kept closed in the fridge for about 4-5 days, but I’m sure it won’t last so long!


Jordy Poggi Author

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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