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This “no bake” plum vanilla tart is a wonderfully refreshing dessert for late summer / autumn. The oat almond crust goes perfectly with the creamy vanilla filling and the fruity plum jelly.
You don’t have to be Sherlock Holmes to know that I have a crush on sweet tartes.
It all started with a chocolate tart that melts in your mouth. This one was followed by a fruity raspberry tart, a refreshing lemon coconut tart or this delicious blueberry tart.
New in the Flowers in the Salad dessert family is this OH-mazinggg “no bake” plum vanilla tart.
Here’s a few reasons, why I can’t stop thinking about tarts:
- They are uncomplicated and super simple to make
- You don’t need countless bowls and accessories for the preparation, but only a pot, a blender / food processor and a tart pan.
(I use and love THIS ONE for my round 25 cm ø tarts, by the way)
- Oh, tart. You are so good looking… With the decoration you can let your creativity run free and let it look extra pretty with just a few handles and ingredients.
Here are a few ingredients that are particularly suitable for decoration:
- berries and fruits (bananas only, if you serve it right away. Otherwise they will turn brown and too soft)
- cacao nibs
- coconut chips / shredded coconut
- poped quinoa
- cranberries, raisins
- flowers (make sure they are edible)
The difference from this plum vanilla tart compare to previous tarts here on my blog is that it doesn’t consist of two layers, but of three. YASSS. The almond oat crust, a vanilla and coconut cream and a plum jelly.
The effort is only minimally bigger and I can tell you – it pays off SO MUCH.
Crust: All ingredients are put into a food processor for a few seconds. Done.
Vanilla layer: Pour all ingredients into a pot and bring to the boil while stirring constantly. Ready.
Plum jelly: Boil the fruits with water for a few minutes until soft, puree and strain. Bring fruit juice to the boil with the remaining ingredients in a saucepan while stirring. Ready.
It’s really that simple.
The slightly sour plum jelly tastes refreshing and beautifully fruity. It goes really well with the sweet vanilla layer.
If you made this or any other recipe from Flowers in the Salad, I can’t wait to hearing from you.
Also visit me at Instagram or Pinterest and say HI! I’d love to connect and I can’t wait to see photos of your creations! 🙂
I got the inspiration for this great recipe from the talented Mei from the blog nm_maeiyee. Make sure to check out her site. It’s not only filled with delicious recipes but also with beautiful photography.
|Prep Time||30 minutes|
|Passive Time||7 hours|
tarte (Ø 25cm)
- 2 cups rolled oats
- 1/2 cups almonds
- 2 tbsp coconut oil melted
- 12 soft medjool dates
- 1/4 tsp salt
- 1 2/3 cup coconut milk full fat
- 1/2 cup oat milk
- 4 tbsp maple syrup
- 1 tbsp corn starch
- 1,5 tsp Agar-Agar
- 2 tsp vanilla extract
- 8 big plums about 250 g
- 1 cup water
- 2 tsp Agar-Agar
- 3 tbsp maple syrup
- Put all ingredients into a food processor and mix until a sand-like consistency is obtained. Scratch the dough off the edge with a spatula and mix again. Press the mixture firmly into a tart mould, also up the edge. Refrigerate.
- In the meantime prepare the vanilla layer: Put all the ingredients in a pot. Bring to the boil, stirring constantly. Switch back to medium heat and simmer for 3-4 minutes until the cream thickens a little. Empty into the tart tin. Allow to cool for 30 minutes at room temperature, then refrigerate for at least 2 hours in the refrigerator.
- Wash plums, halve and remove stones. Add to a saucepan with the water and bring to the boil. Switch back to medium heat and simmer for 5-8 minutes until the plums are soft.
- Blend in a food processor (caution HOT!) and then pass through a sieve. Add Plum puree, agar agar and maple syrup to a saucepan and bring to the boil again. Stir constantly. Simmer for 2-3 minutes.
- Let the plum sauce cool briefly, then pour onto the vanilla layer. Refrigerate the tart for 5 hours or overnight. Enjoy cold.