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  • Christine Millar

No Bake Plum Tarts with Nutty Crust - Gluten Free

This no bake tart uses fresh summer plums to add wonderful flavour and colour to a cashew based creamy filling on a walnut and almond base. What's more it's grain free, vegan, gluten free, refined sugar free. You can opt to use mini tart cases for individual portions or one large case.





Ingredients

Makes 4-5 mini tarts or one large tart.


Tart Cases:

2c Something to Crow About Walnut, Maple, Plum & Hemp Grain Free Breakfast Mix (or any nutty muesli)

1c Almond Flour

3 Tbsp Maple Syrup

2 Tbsp Coconut Oil


Filling:

1c Cashews soaked overnight

1c Coconut Cream

3 large Plums (stone removed). Black Doris Plums give lovely colour.

1/4c Coconut Oil

2 Tbsp Maple Syrup

1 Tbsp Lemon Juice

1 tsp Vanilla Essence


Method

  1. Add all tart case ingredients into a food processor, blend until the mixture can hold its shape.

  2. Firmly press the mixture into the tart cases and set aside.

  3. Place all filling ingredients in a high powered blender and blend until smooth and creamy. You may need to scrape down the sides a couple times.

  4. Pour your tart mixture into earlier prepared tart cases and place in the freezer for at least two hours to set.

  5. Remove from the freezer and thaw for 10 minutes before slicing. Top with a scattering of Something to Crow About Muesli and sliced fresh plums.

For more Something to Crow About recipes see www.crowabout.co.nz/recipe


Images and styling by Nadia Eves @nourishingndaia_

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