Recipe for Raw Peach Tart with Strawberry Jam

Crumble the cookies by hand, with a rolling pin in a freezer bag, or with a food processor to obtain a powder.

Melt the butter. Once at room temperature, mix crushed cookies, butter, and almond flour in a bowl.

Fill the bottom of the pie dish with the crushed cookies. Be sure to press the "dough" up the sides well.

Put the dish in the refrigerator while preparing the mousse. Place the peaches and yogurt in a blender and blend.

Pour this mixture into a warm skillet and add the milk and honey, then mix for 2 to 3 minutes over medium heat.

Then add the agar-agar and bring the mixture to a boil by slightly increasing the heat. Let it boil for a small minute and remove from heat.

Take the pie dish out of the fridge. Spread a layer of strawberry jam on the pie crust, then pour the peach mixture into the dish.

Then leave in the fridge again for a minimum of 2 hours.

To finish, it's ready!