A shortcrust pastry base filled with a rich almond cream topped with peaches, baked to a perfect golden brown
- 80 g (½ stick + 1 ½ tbsp) softened vegan butter alternative (I used the Stork butter block.)
- 65 g (¼ cup + 1 tbsp) caster/superfine or granulated sugar
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 80 g (5 tbsp) Nature's Charm Sweetened Condensed Coconut Milk (You can get it here!)
- 135 g (1 ⅓ cups) almond flour (You can also use ground almonds, just make sure that they’re finely ground.)
- 65 g (½ cup + 1 tbsp) plain all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- 40 g (2 ½ tbsp) almond milk (or other non-dairy milk of choice, such as rice, soy or oat milk)
- a few drops of almond extract (optional)
