Saffron Nectarine Tart

 Ingredients:

1 pie pastry
1 teaspoon saffron threads
2 tablespoons hot water
1 cup almond milk
1-1/4 cup whipping cream
3 tablespoons agave
2 tablespoons vanilla bean paste
2 teaspoons lemon zest
3 tablespoons cornstarch
1 teaspoon agar
a pinch of salt
3-4 nectarines, sliced
1 tablespoon vegan honey
1 sprig fresh thyme

Bake the pie pastry until golden and set aside.

Grind the saffron with mortar and pestle and place in a saucepan with the hot water. Allow to steep. Add the milk and 1 cup of the cream to the saucepan and bring to a simmer.  Add the agave, vanilla, and lemon zest. Meanwhile, combine remaining cream with the cornstarch, agar, and salt. Whisk into the boiling mixture and stir until thickened. Pour over the pastry and refrigerate for a couple of hours. 

Slice the nectarines and arrange them over the tart. Drizzle with honey and sprinkle with a few thyme leaves.