Paleo Peach Tart

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paleo peach tart

I thought about calling this a peacha pie, like… pizza pie, get it? I have to admit, I was pretty proud of myself for coming up with that title but when I told Roby (my husband), he was unimpressed. Honestly, I’m not really sure he even heard me when I said it. Whenever he gets back from a long day of work he sort of acts like a zombie or well, someone who will only “mmhmm” until I feed him. After eating this dessert though, he was totally impressed. His favorite part… the sweet crust.

oh sweet flaky crust

This is really it’s more of a tart than a pie (since there’s no pastry top) but no matter what. you call it, it’s tasty. I think it’s similar to a pizza pie: golden crust with sauce with toppings. There’s an almond crust, a creamy custard-like sauce and a sweet peach topping.

Peach season is nearing its end, but if you’re lucky – you might be able to get your hands on some freestone peaches at the farmer’s market. Freestone peaches are my favorite – they’re the kind where when you cut into them, the fruit will just slide right off the pit. They’re also more colorful than cling peaches and I think they’re way juicier. The peaches I used were very ripe and ready to eat right away – which is why I decided to make this peacha pie. I seriously can’t say that enough.

A note about making the sauce – for those of you who have never made custard before, you’ll need to temper the eggs. This means you will need to add some of the hot coconut milk mixture to your eggs to warm them up. Once the eggs are warm, then you can add them to your hot milk (if you don’t warm the eggs first, your mixture will curdle).

custard-on-crust

There’s one ingredient listed below that you may not be familiar with: arrowroot powder. It’s a cornstarch replacement that has no taste and therefore it’s great for cooking and baking. It will also help thicken your food. I used it to help thicken my custard sauce.

When you make this recipe, you’ll have some of the sauce (custard) leftover. Just put the custard in a bowl and eat it on another night for dessert. It’s delicious. You can also use this sauce as a base for different desserts – or perhaps as a paleo glaze to go on top of a cake.

Peach Tart

Peach Tart

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Ingredients
 

Crust

Custard Sauce

  • 1 can organic coconut milk full fat
  • 2 tablespoons honey
  • 1 cinnamon stick
  • 1 vanilla bean
  • 3 eggs
  • 1 tablespoon arrowroot powder

Peach Topping

  • 3 ripe peaches diced
  • 1 tablespoon coconut sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon arrowroot powder

Instructions
 

Crust

  • In a medium bowl, combine the shredded coconut, almond meal, melted ghee, honey and egg.
  • Stir together until it forms a dough and then press into an 8-inch tart or spring-form pan.
  • Bake for 10 minutes at 350 degrees or until evenly browned.
  • Cool on a wire rack.

Custard Sauce

  • Add the coconut milk, honey, cinnamon stick and vanilla bean to a saucepan over low heat.
  • In a bowl, whisk together eggs and arrowroot powder.
  • Then, add a spoonful of the hot milk to the eggs while stirring the eggs (temper the eggs). Repeat until the eggs are tempered, then pour the eggs mixture into the saucepan and continue to stir constantly until sauce thickens (approx. 5 minutes).
  • Remove from heat and let sauce cool down.
  • Once the custard is cool, remove the vanilla bean and cinnamon stick.
  • Pour the custard onto the crust and set both in the fridge while you make the peach topping.
  • Reserve any extra custard for another recipe (great on its own with some berries!)

Peach Topping

  • Add the peach topping ingredients to a saucepan and cook on medium heat until the sauce thickens to your liking.
  • Let it cool and then place the topping on the custard sauce.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Monique Robbins-Berry says

    Hi, tried and loved the chocolate cake and mouth watering to try this one. Quick question. Is the shredded coconut for texture ? I’m not a huge coconut fan. Now I know you are probably saying ” well don’t make this recipe then” (smile) but I would like eat it (smile). Sooooo……. is there a substitute ? or maybe you can’t taste the shreds? thanks

    • My Heart Beets says

      Lol, this made me laugh, I love this comment! So, I think* you can leave out the coconut but I can’t say for sure. Sorry, I know that’s not very helpful! If you try, please let me know! The only thing is that if you don’t like coconut, you’ll definitely taste it in the custard sauce…

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