(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 400° F. Adjust oven rack to middle position. Using a rolling pin, on lightly floured surface, roll each crust to a 15-inch circle.
Using a 5-inch round cookie cutter, cut 12 rounds from douch. Fit rounds into 12 (4-inch) ungreased tart pans, pressing dough gently along bottom and sides of tart pans. Place tart pans on baking sheet.
Gently prick dough a few times with a fork. Place parchment circles on the bottoms and top with pie weights or dried beans. Bake 10 minutes or until light golden brown. Remove pie weights or beans and let tarts cool completely.
To make the custard, in medium saucepan, combine coconut cream, sugar, maple syrup, vanilla, salt and turmeric. Cook over medium heat, stirring occasionally until sugar is completely dissolved.
In separate mixing bowl, whisk Country Crock Plant Cream and cornstarch until smooth. Add Plant Cream mixture to the hot custard mixture. Cook over medium low heat, whisking constantly until mixture is thickened and begins to boil. Remove from heat and set aside to cool slightly.
Remove cooled tart shells from tart pans. Spoon custard into tart shells. Just before serving, place a peach half on top of each tart. Serve immediately and enjoy!
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