Vegan peach tart

1. For the almond cream: dissolve the starch and sugar in the soy milk and heat in a small pot until thickened.

2. Remove from heat and stir in the oil and then the almond powder.

3. For the dough: Mix oil and flour with a spatula. Add icing sugar and almond powder.

4. Mix water and vinegar and drizzle over the flour. Add baking powder and fleur de sel. Make a homogeneous dough without working the dough too much.

5. Leave the dough to rest in a cool place for 20 minutes then roll out between two sheets of baking paper. Cut out and prick with a fork.

6. Pour the almond cream onto the cake base using a piping bag. Bake the cake base for 35 minutes in a preheated oven at 180°C .

7. For the pastry cream: Mix soy milk, cane sugar, corn starch and vanilla and bring to the boil in a pot.

8. Remove from heat and stir in the margarine. Cover with foil airtight and let it cool down.

9. Spread the cream on the cooled cake base.

10. Add the peach quarters on top and decorate with verbena leaves or roasted pistachio pieces.

Published in the magazine "Kachen" Nr.23 / copyright picture "Kachen"