Peaches and Cream Tart
This vibrant vegan peaches and cream tart is a sophisticated yet simple summer dessert. A buttery, flaky puff pastry base is topped with a tangy whipped cream cheese filling, seasonal sliced peaches, and fresh blueberries. Perfect for dinner parties, this elegant tart delivers a satisfying crunch with every sweet and creamy bite.
Instructions
- 1
Thaw the puff pastry (1) and let the vegan cream cheese (8 oz) sit at room temperature for 30 minutes to soften.
- 2
Preheat your oven to 400F and line a large baking sheet with parchment paper.
- 3
Using a handheld electric mixer, beat the softened vegan cream cheese (8 oz) with agave nectar (1.5 tbsp) and pure vanilla extract (1.5 tsp) on medium speed until the mixture is smooth and whipped.
- 4
Roll the puff pastry (1) into a 13x9 inch rectangle on a floured surface. Trace a 1-inch border around the edge with a knife without cutting all the way through, then prick the center area all over with a fork. Brush the border with vegan butter (1.5 tsp) and sprinkle with cane sugar (1.5 tbsp).
- 5
Carefully move the pastry to the baking sheet. Spread the cream cheese filling evenly inside the border, then top with peaches (2 cup) and blueberries (0.5 cup).
- 6
Bake the tart for 25 minutes or until the edges are golden brown and puffed.
- 7
Let the tart cool slightly on the pan before slicing into squares and serving.
Nutrition Facts
Per portion