Saffron, Hazelnut and Peach Tart Recipe by Vegan Pastry Chef Anaïs Galpin

For best results, prepare the tart one day in advance. Top it with shreds of Lingotto di Zafferano® for an intense
saffron taste and an elegant final display.
Steps for a large tart (around 24 cm or 9 1/2 inches in diameter):
1- Poach Peaches
2- Create Hazelnut Sweet Dough
3- Create Hazelnut Cream
4- Create Saffron and Vanilla Pastry Cream
5- Assemble
Step 1:Poached Peaches (day before)
Ingredients:
– 4 organic peaches (not too ripe)
– 150 g maple syrup
– 10 saffron pistils
– Juice of half a lemon
– Water
Process:
– Place the washed peaches, maple syrup and lemon juice in a medium pot
– Add enough water to cover the peaches
– Add saffron pistils
– Bring to a simmer and keep on medium heat for about 15-20 minutes.
– Set aside until the peaches cool
– Strain the peaches from their poaching liquid (keep the liquid in the pot)
– Remove the pit and cut the peaches into quarters
– Set aside to rest
– Bring the poaching liquid back to a boil until half of the volume remains, then remove from heat
– At this stage, you can put the peaches quarters back into the pot, cover them, and place in fridge overnight
Step 2: Hazelnut Sweet Dough
Ingredients:
– 150 g plant-based butter (preferably palm-oil free)
– 95 g icing sugar
– 1 tbsp flaxseed meal
– 2 tbsp lukewarm water
– 245 g flour
– 20 g hazelnut powder
– Pinch of salt

Process:
– Cut the butter into large cubes and let sit at room temperature until soft
– Mix the flax seeds with the water and stir until the mixture is sticky and thickened
– Sift the icing sugar on the softened butter and using a mixer, combine until homogeneous
– Combine the flax seed mixture, flour, salt and hazelnut powder to the butter mixture (this step can be done
by hand)
– Spread the dough between two parchment paper sheets, and let sit in the refrigerator for 30 minutes, or until
it hardens
– Pre-heat your oven to 160 C/320 F
– Grease a tart pan (24 cm or 9 1/2 inches in diameter) with butter or coconut oil
– Cut a 24 cm/ 9 1/2 inch circle of dough and place the circle at the bottom of the greased pan. Cut a 5 cm/ 2
in width strip of dough and place it on the inside perimeter of the pan (you may need several pieces or dough
rather than a big one as the dough is really fragile)
– Bake for about 20 minutes, then remove from the oven and let cool for a few minutes while preparing the
hazelnut cream.
-Note: Your dough should be only slightly golden, as the crust will go back to the oven
Step 3: Hazelnut Cream
Ingredients:
– 90 g plant-based butter (preferably palm-oil free)
– 90 g icing sugar
– 100 g hazelnut powder
– 2 tbsp flaxseed meal
– 20 g flour
– Pinch of salt
– 4 tbsp lukewarm water
Process:
– Set your oven at 180 C/ 256 F
– Cut the butter into large cubes and let sit at room temperature until soft
– Mix the flax seeds with the water and stir until the mixture is sticky and thickened
– Sift the icing sugar on the softened butter and using a mixer, combine until homogeneous
– Combine the flax seed mixture, flour, salt and hazelnut powder to the butter mixture (this step can be done
by hand)
– Apply this cream in a thin layer to the bottom of the pre-baked tart crust.
– Place in the oven for 5-10 minutes (the crust should be golden and the almond cream baked and not liquid)
– Remove from the oven and let cool (it can stay a few hours at room temperature).

Step 4: Saffron Vanilla Pastry Cream
Ingredients:
– 45 g corn starch
– 90 g cane sugar
– 8 saffron pistils
– 485 g plant milk of your choice (avoid oat milk as it may thicken when heated)
– 1⁄2 vanilla bean
– 100 g plant-based butter (preferably palm-oil free)
Process:
– Cut the butter into large cubes
– Mix sugar and sifted cornstarch in a medium pot
– Slowly whisk in the plant milk, then add saffron and vanilla
– Bring to a simmer for 1-2 minutes (while whisking) and stop when the mix thickens and reduces
– Add the butter and whisk until well combined
– Remove from heat and move cream to a covered container to sit in the refrigerator
– Once the cream has the consistency of pudding, remove from fridge and use a mixer whisk until cream is
softened
– Put the cream in a pastry bag, that you will use to fill the tart. Once in the tart, use a spatula to even out the
cream, then refrigerate
Step 5: Assembly
– Strain and cut the peach quarters into thinner sub quarters
– Roughly chop some roasted hazelnuts and sprinkle them on top of the pastry cream
– Arrange the peach slices atop the tart in a rose pattern
– Finely grate the Lingotto di Zafferano® on top of the tart as a finishing touch
– Serve with a nice plant based ice cream, a plant based whipped cream, or any plant based cream or ganache of
your choice (We decided to pair it with a nice hazelnut ganache quenelle)

Finally, Enjoy!