Base – Preheat the oven to 160C. Then Combine all the ingredients for the base in a bowl to form a moist dough. Divide dough between the 8 tart cases, and push dough into shape. It should be about 3mm thick. Cook Tart shells in the oven for 15mins or until golden brown. Allow to cool completely before removing tarts from the cases.
Filling – Carefully open the coconut cream and scoop out the cream into a bowl keep the water for use in another recipe. Add the yoghurt and rice malt syrup to the bowl and beat with electric beaters for 5mins, or until slightly lighter in colour. Then prepare the gelatine by dissolving it in 2 tsp. of hot water. Mix the gelatine through the cream mixture. Pour into tart shells and refrigerate for at least 2 hrs.
Topping – While the tarts are setting in the fridge, prepare the topping. Cut the peaches in half, and remove the peaches. Then cut each peach half into quarters. Lay the peach pieces on a lined baking tray. Sprinkle with cinnamon, coconut sugar and oil. Then roast in the oven for 10mins. Remove from oven and turn peaches over, before returning to oven for a further 10mins. Allow to cool completely.
Once Cool top each tart with 4 peach slices and then drizzle passion fruit over the tarts, and sprinkle with pistachios.
Recipe & photo by Shelley Judge from @ShelleysGoodEats