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This tart is so easy to make that the kids could do it!
For the base…
Prepare base in the food processor until sticky mixture forms.
Press into mini tartlet pans, lined with plastic wrap. (French fluted tart pans, 6cm diameter) --If you're not too much of a fiddly person, you could make one large one in a pie plate.
Prepare cream filling by processing everything EXCEPT coconut oil until smooth and creamy. Slowly add in coconut oil and pulse in processor for 5 seconds.
Divide filling evenly between tart pans and top with peaches (fruit of choice)
Pop in the freezer to set.
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