Fresh Plum Tart

This healthy raw treat is my plant based take on a classic French fruit tart, topped with the most gorgeous summer plums!

Serves 12 (makes one 22cm tart)

Course Dessert

Cuisine French

Keyword be good organics, breakfast, creamy, cruelty free, easy, egg free, gluten free, healthy, low sugar, quick, recipe, refined sugar free, summer fruit tart, tart, vegan, vegetarian

Prep Time 20

Servings people

Calories 480kcal

Author Buffy Ellen Gill

Equipment

22cm tart tin

Ingredients

Base

1 1/4 c almonds
1/2 c desiccated coconut
1/2 c medjoul dates pitted (soak if using regular dates)
Zest of 1/2 a lemon
1 tbsp coconut oil melted
1/2 tsp vanilla powder
1/4 tsp sea salt

Filling

1 1/2 c cashews soaked 2hrs and drained
3/4 c coconut cream
Juice and zest of 1/2 a lemon
1 c coconut oil melted
1/3 c coconut nectar (or brown rice syrup)
1 tsp vanilla extract
1/4 tsp sea salt

Topping

Fresh plums
1 tbsp coconut nectar
1/2 tsp vanilla powder

Instructions

Line a 22cm french fluted tart tin (one with a removable bottom) with a layer of biodegradable food wrap (like plastic wrap, but biodegradable).
Base: add all the base ingredients to your food processor and blend until crumbly and fine. The mixture should hold together when pressed between your fingers - if it's too crumbly, add 1 tbsp of water/soaked date juice. Press into your tart tin, using your hands to push the mixture into all the curved grooves on the side of the tin. The thickness should be around 1/2 a centimetre. Then pop in the freezer.
Filling: add all the filling ingredients to your processor or blender, and blend until super creamy and smooth, scraping down the sides in between. Pour this mixture into your base.
Put your tart back in the fridge or freezer overnight.
Just before serving, carefully remove your tart from the tin, peel off the food wrap, and top with fresh plums. Whisk the vanilla powder and coconut nectar together, and drizzle over the plum topping. You can then pop the tart back into the fridge until you're ready to serve.

Notes

Make it nut free: use sunflower seeds in the base instead of almonds and watermelon seeds instead of cashews in the filling.
In the base you could also use brazil nuts, hazelnuts or walnuts. Or do a half half with sunflower seeds which are often more affordable.
I use Trade Aid's organic fair trade coconut milk in all my recipes. Unlike some coconut milks/creams which separate, this one has a beautiful thick even consistency. This makes it perfect for cheesecakes and to use as a pouring cream or thin yoghurt. It's called "coconut milk" but is much more like a coconut cream. You can order it here.
Like most of my recipe this tart is modestly sweet. Feel free to increase the coconut nectar to ½ c for a sweeter tart.

Nutrition