Organic 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
INGREDIENTS:
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
DIRECTIONS:
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!
Gluten Free Gus 
Love the way the tart looks, although I am curious to know how the Potato would taste in a sweet tart. It looks gorgeous.
Exactly. How was that texture of the “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.
Oh. As in ooh. As in I want to eat this. Yum.
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! 🙂
Looks great, love the step-by-step photos!
oh my word ❤
This looks amazing!!! Thanks! 🙂
This tarts looks amazing & I love your vegan almond pastry cream! It would be so delicious on its own too! 🙂 x
I love plums! Your variety of ingredients looks interesting.
Potato pastry cream! I love it.What a fantastic Idea, Pam! I must try this.
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