Vegan Creamy Plum Tart with Fig Jam
Servings Prep Time
8 30minut
Passive Time
6 – 7godzin
Servings Prep Time
8 30minut
Passive Time
6 – 7godzin
Ingredients
CRUST
FILLING
Instructions
TO MAKE THE CRUST
  1. In the bowl of a food processor, process the cookies, melted coconut oil and cinnamon until finely ground.
  2. Use moistened fingers to press the crust into the sides, then the bottom, of 7 – 8 inches tart pan with a loose bottom. Put in the fridge.
TO MAKE THE FILLING
  1. In the bowl of the blender, combine the cashews, melted coconut oil, plums, coconut cream, lemon juice, xylitol, cinnamon, cardamom and vanilla extract.
  2. Blend until very smooth, starting on low and gradually increasing to high, about 3 or 4 minutes in a high-speed blender and longer if needed. Set aside.
TO MAKE THE TART
  1. Spread the fig jam on the bottom of the previously prepared crust.
  2. Pour the filling on the jam layer and spread into an even layer.
  3. Then let chill in the fridge until firm enough to slice about 6 – 7 hours (or all night)
  4. Decorate with fresh plums and figs.