Vegan Plum Pistachio Tart

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

I’ve partnered with Three Trees Organics to feature their new product, Organic Pistachio Milk, made with filtered water, organic pistachios, organic almonds, organic almond extract, and pink Himalayan salt. I love Three Trees because their products don’t contain emulsifiers or gums, oils or ‘natural’ flavors, unlike most nut milks on the market.

Nuts (and some seeds) are typically soaked in salt water prior to being blended into nut milk to improve overall digestibility. Salt neutralizes enzyme inhibitors found in nuts and seeds (which could otherwise cause digestive distress) while also increasing the bioavailability of the micronutrients found in the milk.

Additionally, I’ve created two recipes featuring Three Trees Black Sesame Nut & Seed Milk. You may enjoy my Black Sesame Chocolate Mousse or my Black Sesame Cacao Smoothie, enhanced with aromatic cinnamon.

Vegan plum pistachio 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 pink Himalayan 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 pink Himalayan salt

Topping:

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

Equipment:

  • Food processor
  • High-powered blender (such as a Vitamix)
  • 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 the top with water. Allow the cashews to soak for at least 4 hours (ideally overnight). After soaking, drain and rinse the cashews, discarding the leftover water.

In a high-powered blender (such as a Vitamix) 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 vegan plum pistachio tart to the refrigerator until it’s ready to slice and serve. Sprinkle chopped pistachios on top of each individual slice for added crunch.

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