386g(400ml)canned coconut cream, or full-fat coconut milk
78g(1/4 cup)fresh passion fruit juice, strained
35g(2 tbsp)lemon juice
2 tspagar-agar powder
67g(1/3 cup)white granulated sugar
6 or 7 nectarines
Roll out the sweet dough to a 2mm thickness and line a 9-inch fluted tart tin with the dough. Press all around for the dough to fill each crevice and for it to stick to the edges of the tin. Cut off the excess dough.
Fill with pie weight or dry beans over a parchment paper and blind bake at 350°F (180°C) until golden brown and thoroughly cooked, about 30 minutes. Let the tart shell cool in its tin.
While the tart shell is cooling prepare the filling by blending the nectarines, coconut cream, passion fruit juice, and lemon juice until smooth.
In a small or medium saucepan, whisk together the cornstarch, agar-agar, and white sugar.
Strain half of the liquids over the saucepan. Whisk the dry and strained liquids until smooth and well incorporated. Strain the rest of the liquids and whisk until smooth.
Over medium heat, bring to a boil while stirring with a heat resistant silicone spatula. Boil for 2 to 3 minutes and then pour while still hot into the tart shell.
Place the filled tart into a refrigerator to set ( about 30 minutes).
When ready to eat, slice the nectarines in half, twist to separate the halves, and then remove the stone, being careful not to damage the half nectarines. Place cut-side down on a cutting board and thinly slice the nectarines, removing the end pieces.
Using a knife or spatula, bring one nectarine half to the tart at a time and fan out each section into the shape of a rose.
Garnish with mint leaves and enjoy!
Best eaten the same day it is madeDo not freeze
Amazingly Fresh Vegan Nactarine Tart https://berrybaker.com/vegan-nectarine-rose-tart/ August 30, 2020