KitchenRecipes

From garden to table: peach and summer flower tartelette

The girls and I had an overload in our peach and raspberry harvest this summer! So we came up with this easy, no-bake tartelette for the hottest days. And it has quickly become a family favorite.

Peaches are used on the base to keep it moist and sweet. They can also be blended and used as a topping, if you wish. The flowers are homegrown too!

Enjoy!

Ingredients (serves 8/10)

For the base

  • 2 cups raw oats
  • 1 1/2 cup pitted dates (or 1 cup pure date honey)
  • 3 large peaches
  • A handful of cashews
  • 1/3 cup coconut oil
  • A splash of water

For the filling

  • 2 cups unsweet coconut cream
  • Juice from 1/2 lemon
  • Your favorite mix of edible summer flowers
  • 1/2 cup raspberries

Prep time

  • 10 minutes

Cooking time

  • n.a.

Total timeĀ 

  • 10 minutes

Method

For the base

  • Blend all ingredients – except for the peaches – in a blender with an S-blade, for 5 minutes on high speed.
  • Line a round pan with parchment paper, then transfer the base mixture from the blender to the pan with a spatula.
  • Blend the peaches for 2 minutes on high speed. Then spread the mixture on the base.
  • Refrigerate for a few minutes.

For the filling

  • Juice a lemon using a strainer for the seeds. Set seeds aside to replant or grind into a facial scrub.
  • Add the lemon juice to the coconut cream.
  • Whip the mix in a blender with whipping wires, on high speed for 3 minutes.
  • Remove the base from the fridge.
  • Put a glass in the center of the tratelette. Fill the base with whipped cream, moving around the glass so as to leave the center empty.
  • Fill the empty center with raspberries and refrigerate.
  • When serving, top with edible summer flowers and a sprinkle of your favorite seeds.

Of special notice

  • For an extra fun touch, you could remove the center of the tartelette completely (base included). Then top it with whipped cream and set it aside for a cozy dessert moment to split in two. Fill the center of the remaining tarte with raspberries and flowers.
  • Instead of coconut cream, feel free to use regular cream cheese too. Whatever makes the recipe easier and tastier to you!

 

Michelle Calcatelli

Michelle Calcatelli

Planter-in-Chief
Hi there! My name is Michelle. I'm an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here - with your help - where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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