Divine Spanish Raspberry Peach Tart with a Coconut Yogurt Drizzle
Indulge in the sumptuous delight of a Spanish raspberry peach tart, a delicate balance of the tartness of raspberries, the sweetness of peaches, and the creamy finish of coconut yogurt. This charming Southern European dessert is thoughtfully crafted to cater to vegetarians and those with lactose, additives, and fish, meat, and red meat allergies. Perfect for a special occasion, this dessert promises to be a culinary masterpiece.
Serves: 2, Difficulty: Expert
Ingredients
- 200 grams of raspberries
- 1 peach, thinly sliced
- 100 grams of coconut yogurt
- 50 grams of plain flour
- 30 grams of granulated sugar
- 2 grams of baking powder
- 1 gram of salt
- 3 grams of vanilla extract
- 50 ml of olive oil
- 30 ml of water
Method
- Preheat your oven to 180°C.
- In a mixing bowl, combine the plain flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix the olive oil, water, and vanilla extract.
- Gradually combine the wet and dry ingredients, stirring until a dough forms.
- Press the dough evenly into a tart tin to form the tart crust.
- Layer the sliced peach and raspberries over the crust.
- Bake in the preheated oven for 25-30 minutes, until the crust is golden and the fruit is tender.
- Allow the tart to cool for a few minutes, and then drizzle with coconut yogurt.
Tips
- Ensure the peaches are ripe for the best sweetness and texture.
- Add a sprinkle of granulated sugar on top of the tart before baking for an extra caramelized finish.
- For a thicker drizzle, refrigerate the coconut yogurt before use.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 150 kcal / 628 kJ | 225 kcal / 942 kJ |
| Fat | 8 grams | 12 grams |
| Saturated Fat | 2 grams | 3 grams |
| Carbohydrates | 18 grams | 27 grams |
| Sugars | 12 grams | 18 grams |
| Proteins | 2 grams | 3 grams |
| Salt | 1 grams | 1.5 grams |
