Brunch / Dessert / Uncategorized

Fresh Plum Tart with Vegan Almond Pastry Cream

IMG_4601Organic plums are showing up at Whole Foods and independent health food markets, a harbinger of late summer.  It’s a little early, but we couldn’t resist the pretty fruit, knowing their tanginess would be perfect with the flavors of lemon and almond.

This is another easy, quick, healthy, satisfying, and pretty dessert!  BTW: Graham just stopped by on his way “down east” from Boston to say hello. He ended up staying for dinner and left with the last slice of Plum Tart: good man!  Expanding minds one gluten-free vegan dessert at a time….

Fresh Plum Tart with Vegan Almond Pastry Cream  

Click Here For Printable Recipe       


4.5 oz. walnuts

4.5 oz. almonds

6 oz. pitted dates

two pinches salt

6 oz. yellow potatoes, peeled, halved and cooked until soft when pierced with a fork

3 tablespoons coconut oil

2 tablespoons honey (or maple syrup or agave)

1/2 lemon, washed, quartered, and seeded

1/2 teaspoon almond extract (or up to 1 teaspoon if you prefer a stronger almond taste – start with less)

5 just ripe plums, washed, pitted, and sliced thinly into wedges

pinch salt

extra honey as a garnish when serving



1.  In the bowl of a food processor combine the walnuts, almonds, dates, and two pinches of salt.  Blend until the ingredients stay together as a “dough” when pinched together between fingers. Press firmly and evenly into the bottom and up onto the sides of a tart pan (with or without a removable bottom.)

2.  Rinse the bowl of the food processor and shake dry.  Combine the potatoes, coconut oil, honey, lemon pieces, almond extract, and pinch of salt.  Pulse to mix, and then puree for 1-2 minutes until creamy and thickened.

3.  Spread the pastry “cream” in the shell and refrigerate while you slice the plums.

4.  Wash, pit, and thinly slice the plums into wedges.  Arrange the wedges pinwheel style on the pastry cream, gently pressing the fruit into the “cream.”  Refrigerate for 1-2 hours before serving.

5.  Drizzle 1-2 teaspoons of honey over each plated slice.


Enjoy this special healthy  seasonal dessert!


14 thoughts on “Fresh Plum Tart with Vegan Almond Pastry Cream

    • The texture is a little denser than conventional pastry cream, but the flavor and consistency are every bit as satisfying. As with other successful vegan desserts, one might like another slice, but doesn’t seem to crave it. The use of whole foods and absence of refined sugars might have something to do with this.

  1. I wonder how Japanese sweet potato would do in this … It looks scrumptious! Looks like a trip to Whole Foods is in order! 🙂

    • It’s only happened once but I’ve never forgotten turning Thanksgiving Day mashed Russet potatoes into a sticky gluey mess by over beating them. The high starch content in Yellow/Yukon Gold potatoes makes them perfect for the (creamy, elastic) consistency that comes when they’re blended in a food processor or “over beaten.” Because they’re higher in fiber, sweet potatoes may not go that distance. First go with the “gold”, then experiment with Japanese sweet potato. Let us know about your results. Thanks!

      • Thanks a bunch for the tip! I’ll definitely try the ‘gold’ and then experiment, and let you know how it turns out! 🙂

  2. Pingback: Monday’s Mantra – Dilbert | Gluten Free Gus

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s