peach-tart

Peach Tart with Pistachios and Cardamom

This spicy-sweet dessert features an almond-flour crust.

Fresh peaches provide most of this vegan tart’s sweetness, in addition to vitamins A and C, says Julia Heffelfinger, a Denver-based recipe developer. The fruit is layered between a creamy, cardamom-flecked filling and crunchy, roasted pistachios. 

Serves 8
Prep time: 15 minutes

Ingredients

  • 1 teaspoon pistachio or almond extract
  • ½ teaspoon ground cardamom
  • 1 Almond Milk Pudding
  • 2 drops green food coloring (optional)
  • 1 Almond Tart Crust
  • 2 small ripe peaches, halved, pitted, and cut into ¼-inch thick wedges
  • 2 tablespoons shelled, roasted pistachios, coarsely chopped
  • Coconut sugar, for sprinkling

Directions

  1. In a small bowl, whisk the pistachio or almond extract with the cardamom and 1 teaspoon of water.
  2. In a medium bowl, whisk the cardamom mixture into the almond milk pudding. (The pudding will be stiff at first.) Whisk in green food coloring, if using. Spread the pudding in the almond tart crust.
  3. Arrange the sliced peaches on top of the tart. Sprinkle with chopped pistachios and coconut sugar. If you used a tart pan with a removable bottom, remove the sides. Using a sharp chef’s knife, slice into 8 wedges and serve.
Photography and styling by Jenny Huang