Coconut Peach Tart Recipe – Almond Flour & Ghee Delight

Last Updated on 4 months by Neha Deshmukh

Coconut Peach Tart Recipe – Almond Flour & Ghee Delight

Hey everyone! I’m so excited to share this Coconut Peach Tart recipe with you. It’s a little slice of sunshine, honestly. I first made this during peach season last year, and it was an instant hit with my family. The combination of the creamy coconut custard, sweet peaches, and that buttery, slightly nutty crust… it’s just perfect. It feels a little fancy, but it’s surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

This Coconut Peach Tart isn’t your average dessert. It’s a beautiful blend of Indian-inspired flavors with a classic tart format. The use of ghee and coconut really elevates it, giving it a unique warmth and aroma. Plus, it’s naturally gluten-free, making it a great option for those with dietary restrictions. It’s a delightful treat that’s sure to impress!

Ingredients

Here’s what you’ll need to create this delicious tart:

• ¾ cup finely shredded dehydrated coconut (about 75g)
• 1 cup almond flour (about 96g)
• 3 tablespoons ghee or coconut oil (about 45ml)
• ½ teaspoon salt
• 2 tablespoons honey (about 30ml)
• 1 egg
• 1 can (400ml) organic coconut milk (full fat)
• 2 tablespoons honey (about 30ml)
• 1 cinnamon stick
• 1 vanilla bean
• 3 eggs
• 1 tablespoon arrowroot powder (about 10g)
• 3 ripe peaches
• 1 tablespoon coconut sugar (about 12g)
• 1 tablespoon lemon juice (about 15ml)
• 1 teaspoon arrowroot powder (about 5g)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Dehydrated Coconut: This gives the crust a lovely texture and concentrated coconut flavor. Don’t use sweetened coconut, though! We want to control the sweetness ourselves.
• Almond Flour: Almond flour provides a wonderful nutty base for the crust. Make sure it’s finely ground for the best texture.
• Ghee/Coconut Oil: Ghee adds a beautiful richness and traditional Indian flavor. If you don’t have ghee, coconut oil works beautifully too!
• Full-Fat Coconut Milk: Seriously, don’t skimp on the fat here. Full-fat coconut milk is essential for a creamy, luscious custard. The higher fat content makes all the difference.
• Vanilla Bean: Using a vanilla bean instead of extract adds a depth of flavor that’s just incredible. Scrape out those precious seeds!
• Arrowroot Powder: This is a little gem often used in Indian desserts! It’s a fantastic natural thickener, giving the custard and peach filling the perfect consistency. Cornstarch can be substituted if needed, but arrowroot gives a cleaner taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the shredded coconut, almond flour, melted ghee, salt, honey, and egg. Mix well until it forms a dough.
2. Bake the Crust: Press the dough evenly into an 8-inch tart pan. You can use the back of a spoon to help smooth it out. Bake for 10 minutes, or until lightly golden. Let it cool completely.
3. Prepare the Custard: While the crust is cooling, heat the coconut milk, honey, cinnamon stick, and split vanilla bean (seeds scraped out too!) in a saucepan over medium heat. Bring to a simmer, then remove from heat.
4. Temper the Eggs: In a separate bowl, whisk the eggs. Slowly drizzle a little of the hot coconut milk mixture into the eggs, whisking constantly to temper them (this prevents scrambling!).
5. Combine & Thicken: Pour the tempered egg mixture back into the saucepan with the remaining coconut milk. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean.
6. Assemble & Chill: Pour the warm custard over the cooled tart crust. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
7. Make the Peach Topping: Dice the peaches and combine them in a saucepan with the coconut sugar, lemon juice, and arrowroot powder. Cook over medium heat, stirring constantly, until the peaches are softened and the sauce has thickened. Let it cool completely.
8. Finish & Serve: Layer the cooled peach mixture over the chilled custard. Chill for another 30 minutes before serving.

Expert Tips

• Don’t overbake the crust! You want it lightly golden, not browned.
• Tempering the eggs is crucial for a smooth custard. Take your time and whisk constantly.
• For a super smooth custard, strain it through a fine-mesh sieve after it’s thickened.

Variations

• Berry Bliss: Swap the peaches for raspberries or blueberries for a different seasonal twist. My friend, Priya, loves this version!
• Mango Magic: If you’re feeling tropical, use diced mangoes instead of peaches. It’s divine!
• Chocolate Coconut: Add a tablespoon of cocoa powder to the custard for a chocolatey delight.

Vegan Adaptation

To make this tart vegan, simply replace the egg in the crust with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Use maple syrup instead of honey.

Gluten-Free Notes

Good news! This recipe is naturally gluten-free thanks to the almond flour.

Spice Level

Mild – the cinnamon provides a gentle warmth, but it’s not overpowering.

Festival Adaptations

This tart would be a beautiful addition to celebrations like Onam or Raksha Bandhan, especially when peaches are in season. It’s a lovely, festive dessert!

Serving Suggestions

Serve chilled, and maybe with a dollop of coconut whipped cream. A sprinkle of toasted coconut flakes adds a nice touch too!

Storage Instructions

Store leftover tart in the refrigerator for up to 3 days.

FAQs

Is this tart best served warm or cold?

Definitely cold! The chilled custard and peaches are the perfect refreshing combination.

Can I use fresh coconut instead of dehydrated coconut?

You can, but it will change the texture of the crust. If using fresh coconut, you’ll need to grate it finely and press out as much moisture as possible. You might also need to add a little extra almond flour to bind it together.

What is ghee, and can I substitute it with another oil?

Ghee is clarified butter, traditionally used in Indian cooking. It has a rich, nutty flavor. You can substitute it with melted coconut oil, but the flavor will be slightly different.

Can I make this tart ahead of time?

Absolutely! You can make the crust and custard a day ahead and store them separately in the refrigerator. Assemble the tart on the day you plan to serve it.

What other fruits can I use in this tart besides peaches?

The possibilities are endless! Try plums, nectarines, berries, or even apples (cooked until softened).