Preheat the oven to 325 degrees F. Lightly grease tart pans and set aside.

To make the crust, beat the butter with a hand mixer or in a stand up mixer until light and fluffy (3-5 minutes), scraping the sides often. Add sugar and beat again for another 2-3 minutes until well blended. Add flour and salt and mix to incorporate, being careful not to over-mix.

On a floured surface roll out dough between ⅛-1/4 inch (if you are making one large tart, keep it closer to ¼ inch). Cut circles slightly larger than molds and place inside greased tart pans, pressing lightly all around to snugly fill mold. Trim the excess dough with a knife, running it along the edge and repeat for all tart pans. With a fork, poke holes in the bottom of the dough and place in freezer for 15 minutes.

Bake chilled dough for 20-30 minutes until dough starts to become golden in color. Remove from oven and set aside to cool. Once cool, remove tart shells from mold.

Meanwhile make the filling. Scoop out the fatty solids from the chilled coconut milk (top ½ of can) into medium-sized bowl. Add vegan cream cheese, sugar, and vanilla and blend until well combined. Scoop cream cheese filling into tart shells, about ⅔ full, and spread even. Place in freezer for 30 minutes or until ready to decorate.

To finish, thinly slice peaches and starting on the outside, lay the peach slices down in overlapping concentric circles, filling the top. Store in refrigerator until ready to serve. Best served within four hours of finishing.