Roasted Peach Tart (Gluten-Free, Vegan)

Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 315kcal

Author Tessa

Ingredients

Cookie Crust

2 cups gluten-free graham cracker crumbs or sugar cookie crumbs (8 oz box of cookies)* 242 g
1 teaspoon ground cinnamon
½ teaspoon ground ginger
4 tablespoons coconut oil, melted

Roasted Peaches

5 large peaches, thickly sliced (ripe yet firm)
¼ cup coconut sugar
pinch of salt
1-2 tablespoons agave syrup or maple syrup (or honey if not vegan)

Coconut Whipped Cream

1-2 cans full fat coconut cream, chilled (or coconut milk refrigerated over night)
¼ teaspoon ground ginger
¼ teaspoon pure vanilla extract
3-4 tablespoons agave syrup or maple syrup (or honey if not vegan)

Instructions

Cookie Crust

Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with removable bottom with coconut oil.
In a bowl of a food processor, add graham crackers, breaking them into a few pieces as you go. Pulse the food processor until you have achieved fine crumbs. Transfer to a medium bowl. Add cinnamon and ginger. Whisk to combine.
Add melted coconut oil to the cookie crumbs, little by little, whisking as you go until the mixture achieves a "wet sand" look and comes together when squeezed. If you feel the mixture needs a little more coconut oil, add a melted teaspoon at a time to avoid it becoming too oily.
Transfer cookie crumb mixture to prepared tart pan. Starting with sides, press mixture along sides about halfway up. Then proceed by pressing crumb mixture into an even layer on the bottom. Make sure crust is tightly packed.
Bake crust for 10-12 minutes, until crust starts to turn a golden hue. Allow to cool completely on a wire rack. Raise the oven to temperature to 400 degrees Fahrenheit to prepare for peaches.

Roasted Peaches

While the crust bakes and cools, prepare your peaches. Line a rimmed baking sheet with parchment paper.
Place sliced peaches into a medium or large bowl. Add coconut sugar and pinch of salt and gently toss with your hands. Allow to sit and macerate for 5-10 minutes.
Transfer peaches to prepared pan. Spread them into an even layer. Bake for 15-20 minutes until tender. Remove from oven and drizzle agave or maple syrup. Gently toss and allow to cool.

Coconut Whipped Cream

Scoop the coconut cream or solid coconut milk out of can into a bowl, stopping when you hit coconut water. With electric beaters, beat on high until achieving a whipped cream consistency. Add ginger, vanilla, and sweetener. Beat to combine.
Place in refrigerator until ready to serve.

Assembly

Once all tart components are completely cool, remove tart crust from pan and place on serving platter or cake stand.
Using a slotted spoon, gently scoop peaches from pan, allowing juice to drain, and transfer to tart crust. Arrange peaches in an even layer.
Slice tart, and garnish each slice with coconut whipped cream.
Tart is best when eaten immediately after assembly. Juices from the roasted peaches will cause the crust to become soggy if sitting too long.

Notes

*I use these store-bought cookies if needing gf/vegan cookies. I also use this brand when making for gf/dairy-free (uses honey).

Tart is best eaten immediately once assembled.

Nutrition