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!


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


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

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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