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6.22.2010

Creamy Peach Tart with Raw Pepita Crust

From An Opera Singer in the Kitchen

Ever since I posted that I made this I have had some ask for the recipe and here it is. It would mean alot to me if y'all had a second to take the poll on the right side of the website letting me know what type of recipes you would like to see. Since I have ONE person take the poll indicating raw desserts, I decided to create a new recipe.


This tart recipe made enough for 2 people but of course can be doubled to make four 4 individual tarts.This semi-raw dessert was ready within an hour and was ready for the Ryan approval. Well, not approval but taste testing. He ate it within 10 minutes and gave me the 2 thumbs up! I am glad to know that Ryan is enjoying semi-raw to raw desserts because at the end, I want to use natural sugar in the form of fruits in my household when children come along.


Here is what I started off with:


I decided to try a different nut than the normal almond or cashew base and went with pumpkin seeds otherwise known as pepitas. This was VERY simple to made and did not require soaking. It is SO much quicker so that you can focus on the filling. Can you see the color? Nice deep green with unsweetened shredded coconut, pepitas,cinnamon, and agave nectar. YUM!


Next came the filling which consisted of ripe peaches. Ryan had a plain peach for breakfast and exclaimed how delicious they were. Yay for peaches. I simmer 2 mashed peaches, coconut milk, cinnamon, unsweetened shredded coconut and added agar agar until it dissolved. I barely cooked it but allowed it to simmer on a low heat until the seaweed dissolved. I then divided the mixture between the tart dishes and refrigerated for an hour. So good. I hope you like it as much as we did.

From An Opera Singer in the Kitchen

Creamy Peach Tart with Raw Pepita Crust


makes 2 individual tarts


Crust
1/2 cup raw pepitas (Pumpkin seeds)
2 Tbsp agave nectar
2 Tbsp unsweetened shredded coconut
1/2 tsp ground cinnamon


Place ingredients in a food processor and blend until smooth. Divide seed mixture between tart plates. Place in freezer while making the peach filling.


Filling
2 ripe peaches, seeded and peeled
1/4 cup coconut milk, canned (or So Delicious)
2 Tbsp agave nectar
2 Tbsp unsweetened shredded coconut
1 tsp ground cinnamon
2 Tbsp agar agar flakes


In a small bowl, mash peaches and place in a small pot.


PLace the rest of the ingredients except the agar agar flakes over medium low heat. When the mixture starts a low boil, add the agar agar flakes and mix and let dissolve.


Remove from heat and divide mixture over chilled crusts. Place the finished product in the fridge and chill for an hour or until ready to eat.


Puch bottom of tart to reveal set crust and plate. Decorate with peach wedges and drizzle with agave. ENJOY!

18 comments:

Pam said...

OMG! what an interesting combination and it looks so good!

Chetana Suvarna Ganatra said...

Tis is such a wonderful recipe dear..I liked ur idea of using pumpkin seeds tart shell...must hv tasted fantastic.
Also like ur peach filling...bookmarking ur recipe will dfntly try.

Nicole said...

This looks amazing. I have pumpkin seeds right now, so I should try to make this. This looks so refreshing on a hot summer day. yum! :)

Magic of Spice said...

Looks beautiful...love the pepita crust, yum!

Cristina said...

Really like the ingredients you used for the crust. Nice twist using pepitas (which are so good!). Beautiful dessert.

Monet said...

Wow. I am so impressed with this dessert. What a fresh and healthy summer time tart. Thank you for the inspiration! My mind is going in so many new directions!

Pacheco Patty said...

I love all your ingredients and the colors are beautiful, it does look refreshing.

Sparkyflute said...

Very creative! Love the colors.

Noelle said...

Thanks everyone! This was a fun dessert to make and the flavor was not lacking.

Kris | iheartwellness.com said...

This looks so freaking amazing! I have never thought of making a raw crust with pumpkin seeds!

Did the crust have a very pumpkin seed taste even with the other ingredients in it? I am funny with pumpkin seeds......

xxoo

Noelle said...

@Kris-No worries. It actually did not. It was a nice blend of flavors with the coconut and agave. Thanks for asking!

Fayinagirl (means Free One) said...

Great idea using pumpkin seeds. Love those!

Kelly said...

Hi Noelle! Another FAB dessert from you--it looks delish and peach season is nearing in our parts!

Sam said...

eXQUISIT! Love your blog page. You changed it? Thank you for coming and entering to win the bread box. I hope you win. Meanwhile, I need to catch up on what's up with you. I'm going back to read more. Keri, a.k.a. Sam.

Keri - I Eat Trees said...

That looks beautiful!! And tasty- yum! :)

Emily Malloy (Ziegler) said...

Unbelievably tasty looking!

Danetta said...

That peach tart looks really good! I will definitely have to save that recipe and try it out.
Thanks so much for mentioning about my giveaway. Good luck to you!

The Housewife said...

I never would have thought of using pepitas but what a unique idea! Love the peach pie!

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