“no bake” plum vanilla tart
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.
Servings Prep Time
1tarte (Ø 25cm) 30minutes
Passive Time
7hours
Servings Prep Time
1tarte (Ø 25cm) 30minutes
Passive Time
7hours
Ingredients
crust
  • 2cups rolled oats
  • 1/2cups almonds
  • 2tbsp coconut oilmelted
  • 12soft medjool dates
  • 1/4tsp salt
vanilla layer
  • 1 2/3cup coconut milkfull fat
  • 1/2cup oat milk
  • 4tbsp maple syrup
  • 1tbsp corn starch
  • 1,5tsp Agar-Agar
  • 2tsp vanilla extract
plum jelly
  • 8big plumsabout 250 g
  • 1cup water
  • 2tsp Agar-Agar
  • 3tbsp maple syrup
Instructions
Crust
  1. 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.
Vanilla Layer
  1. 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.
Plum Jelly
  1. 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.
  2. 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.
  3. Let the plum sauce cool briefly, then pour onto the vanilla layer. Refrigerate the tart for 5 hours or overnight. Enjoy cold.