Vegan Roasted Peach Curd Mini Tarts with Cardamom + Chili

peach curd tarts

The World Cup fever is at its all time pitch with Holland winning yet another match against Mexico. What a dramatic finish it was too. All sorts of controversies and emotions running high. The best kind of match.

This post of mine was going to be a 4th of July sort of post with the same mini tarts but with a different fruit. You guys can still go ahead and make your own red and blue tarts. But then I had these peaches just lying about and I thought now Holland deserves yet another orange post dedicated to it! These are not really orange but more yellow but hey its the same family… so…

So here we are with the most wonderful juicy peaches roasted in the oven and then made curd of. I’d never made any sort of curd before and I can tell you its super easy and super delicious.

AND, these cute wonderful tarts are vegan too! Life really doesn’t get better than this. :)

peach curd tarts

peach curd tarts

peach curd tarts

peach curd tarts

for the curd (yields 1 cup)
1 peach
2/3 cup sugar
1 tbsp corn starch
1/2 tsp cardamom powder
1/4 tsp chili powder + some to decorate

to prepare
Preheat oven to 200°C/400°F.

Wash and pit the peach and cut into half. Lay face down on a baking tray lined with baking paper. Roast for 10 minutes. Take out and let cool a little and then peel the skin. Blitz the roasted peach and set aside.

On a double boiler, add the sugar and peach and whisk till the sugar has dissolved. Then add the corn starch to thicken the mixture. Place in refrigerator to chill and thicken further.

(NOTE: if you don’t want a vegan option, you can add 2 egg yolks and 2 tablespoons butter instead of the corn starch)

for the crust
2 cups almond meal
1/2 cup dessicated coconut
2 tbsps brown sugar
3 1/2 tbsps coconut oil
1/4 tsp vanilla essence
1 tbsp ice water
pinch of salt

to prepare
Preheat oven to 175°C/395°F.

Combine the almond meal, coconut, vanilla, coconut oil and pinch of salt. Add the ice water and mix until it forms a dough.

Place almond dough in tart molds, and shape into form. Poke the bottom and refrigerate for about 10 minutes before placing in the oven.

Bake tarts for about 15-20 minutes or until golden brown. Once they’re ready, remove from oven and let cool.

When they’re cold enough to handle, remove from the mold and get ready to scoop in your curd mix! Scoop the peach curd (might need a little stirring) in the almond crust and refrigerate for a couple hours to set further.






9 thoughts on “Vegan Roasted Peach Curd Mini Tarts with Cardamom + Chili

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