(for 1 tart)

 

Ingredients:

 

1 pre-baked shortcrust pastry base, 5-6 large fresh peaches (stoned and peeled), 3 tablespoons freshly squeezed orange juice, 1/2 cup fresh cashew nuts, 3 tablespoons of pure maple syrup, 1/2 cup of water, 1 teaspoon vanilla extract, 1/2 cup of freshly pressed organic flax seed oil (Barlean’s Flax Oil Complex), fresh mint, 1/2 l natural yoghurt if necessary.

 

Preparation:

 

- Cut the peaches into thin half moon shaped slices.
-Put them in a large bowl and mix with the orange juice.
- Blend the cashew nuts with the maple syrup, water and vanilla extract in a blender or food processor to a creamy consistency.
– Slowly add the flax seed oil whilst stirring. The mixture will thicken, but should maintain a pouring consistency.
– Spread a thin layer of the cashew mixture across the pre-baked pastry base. Top with an interleaved layer of peach slices. Add another layer of cashew mixture, followed by another layer of peaches etc. Finish with a layer of peaches.
– Leave to set in the refrigerator for at least 2 hours before serving.
– Decorate with fresh mint leaves and add a spoonful of natural yoghurt, if required, before serving.