Plum Pistachio Date Tart

This plum pistachio date tart delights with its crumbly base, creamy spiced filling featuring Three Trees Pistachio Nut Milk, and sweet, juicy plums (no baking required)!

Plum Pistachio Date Tart

Date-Nut Crust:

  • 1/2 cup raw cashews
  • 1/2 cup raw pistachios
  • 3/4 cup Medjool dates (~8 dates), pitted and chopped
  • 1 & 1/2 tablespoons unrefined coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon sea salt

Pistachio Filling:

  • 1 cup raw cashews, soaked according to instructions
  • 3/4 cup Three Trees Pistachio Nut Milk
  • 1 tablespoon maple syrup
  • 1 tablespoon unrefined coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon sea salt

Topping:

  • 5-6 small plums, thinly sliced
  • 2 tablespoons raw pistachios, chopped

Equipment:

  • Food processor
  • High-powered blender
  • 9-inch nonstick tart pan

Instructions:

To make the filling, begin by soaking the cashews. Place 1 cup raw cashews in a small bowl and fill the bowl to near top with water. Allow the cashews to soak for 4 hours. After soaking, drain and rinse the cashews, discarding the leftover water.

In a high-powered blender, blend the drained cashews and additional filling ingredients on high for about a minute, or until the filling is completely smooth and creamy. Refrigerate the filling for at least 30 minutes to thicken.  

To make the crust, pulse the listed ingredients in a food processor until fully incorporated and a clumped mixture forms. Press the mixture evenly into and up the sides of the tart pan to form a crust.

Pour the filling into the crust and smooth the top with a spatula or knife. Place the tart in the refrigerator for 20 minutes to set.

Arrange the thinly sliced plums (or seasonal fruit of choice) on top of the tart filling, using a layering technique.

Return this plum pistachio date tart to the refrigerator until it’s ready to slice and serve. Sprinkle chopped pistachios on top of each individual slice for added crunch.

Plum Pistachio Date Tart

Notes:

  • I’ve partnered with Three Trees Organics to feature their Organic Pistachio Nut Milk. Three Trees products are free of emulsifiers, oils and additives, unlike most nut milks on the market.
  • If you have a surplus of raw nuts in your kitchen, experiment by making your own homemade nut milk. Try my easy homemade cashew milk and homemade almond milk recipes, which I use in many of my dishes.
  • If you’re making your own nut milk, don’t forget to soak the nuts (and some seeds) in salt water before blending. Salt neutralizes enzyme inhibitors found in nuts and seeds (that otherwise would cause digestive distress). Soaking also increases the bioavailability of micronutrients found in the nuts, making it an essential part of your nutrition regime.

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