Vegan Roasted Peach Curd Mini Tarts with Cardamom + Chili
 
 
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Ingredients
  • For the Curd (yields 1 cup)
  • 1 peach
  • ⅔ cup sugar
  • 1 tbsp corn starch
  • ½ tsp cardamom powder
  • ¼ tsp chili powder + some to decorate
  • For the Crust
  • 2 cups almond meal
  • ½ cup desiccated coconut
  • 2 tbsps brown sugar
  • 3½ tbsps coconut oil
  • ¼ tsp vanilla essence
  • 1 tbsp ice water
  • pinch of salt
Instructions
  1. To prepare the peach curd: Preheat oven to 200°C/400°F.
  2. 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.
  3. On a double boiler, add the sugar and peach and whisk till the sugar has dissolved. Add the cardamom powder and the chili and stir to mix. Then add the corn starch to thicken the mixture. Place in refrigerator to chill and thicken further.
  4. (NOTE: if you don't want a vegan option, you can add 2 egg yolks and 2 tablespoons butter instead of the corn starch)
  5. To prepare the crust and put together: Preheat oven to 175°C/395°F.
  6. Combine the almond meal, coconut, vanilla, coconut oil and pinch of salt. Add the ice water and mix until it forms a dough.
  7. Press down the almond dough in tart molds, and shape into form. Poke the bottom and refrigerate for about 10 minutes before placing in the oven.
  8. Blind bake the tarts for about 15-20 minutes or until golden brown. Once they’re ready, remove from oven and let cool.
  9. 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.
  10. Enjoy!
Recipe by Box of Spice at https://boxofspice.com/2014/07/roasted-peach-curd-mini-tarts/