The gluten-free, vegan bake-share continues!
Why can’t it be TART TUESDAY!
This is a delicious and european inspired tart. I just love the caramelised ginger flavour to it. Plums are so beautiful when they’re in season, and the Queen Garnets have such a short season but are without a doubt my FAVOURITE – Fresh, stewed or baked they’re amazing. Try this or make your own variations, and let me know how you go in the comments!
- 1/2 cup quinoa flakes
- 2 cup almond meal
- 2 heaped tbsp teff flour
- 1 tsp chia seeds with 1/4 cup water
- 5 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- 2 tbsp chilled water
- pinch himalayan pink salt
- 1/2 tsp lemon zest
- 3/4 tsp vanilla bean powder, or extract
- 5 or 6 Queen Garnet Plums (like a blood plum) – these work best of all plums, sliced or quartered, pitted
- 5 tbsp almond meal
- 1 tbsp arrowroot powder
- 2 tbsp coconut sugar
- 1/4 cup maple syrup
- 1/4 cup rice malt syrup
- 2 tbsp fresh grated ginger
- 1 tsp ground ginger powder
- juice of 1/2 juicy lemon, plus 1-2 tsp lemon zest
- 2 tsp vanilla extract, or 15 drops of vanilla stevia, or seeds of 1 whole vanilla pod
- pinch himalayan pink salt or sea salt
- 1 tbsp coconut oil, melted
Note: you can use 1/2 cup of one type of sweetener if you like, to reduce ingredients. Just coconut sugar would work great. I like to use usually two or so types to give a depth of flavour.
Grease a 25cm tart tin, non-stick preferable, with coconut or rice bran oil. Set oven to 190 degrees fan forced. Combine chia seeds and water in a small bowl, and mix gently. Set aside briefly to do it’s thing while you prepare the rest of the base. Place all other ingredients in a mixing bowl, adding the chia last. Combine with a spoon, or by hand. Press into the tart tin by hand, making it as smooth and even as you can. I LOVE USING MY HANDS FOR THIS, FREEFORM IS THE BEST, but you can roll between two teflex sheets or reusable baking sheets and transfer across if you prefer. Hands are easier for me and I like the rustic feel it gives the tart, as well as the connection to the food when you’re preparing it.
TIP: Put the tart tin onto a baking tray so you don’t put your thumb through the side of the tart when placing or removing from the oven.
Place in the oven for 5 minutes and blind bake. (Use ceramic baking beads on baking paper, or rice/ a pulse to help it stay flat and in shape). Remove from oven and place on a wire rack to cool while you make the filling.
Combine all the filling ingredients in a bowl all together, except the plums. Mix well. Lay the plums straight on top of the base, arranging to your liking. Pour the filling over the top and very gently tap the tray onto the bench top to help even out the filling around the plums and over the base.
Bake in the oven for 25-30 mins, making sure to turn after 15-20 mins in your oven to make sure it browns evenly on top. You’ll know it’s done when its all caramelised, the plums are bubbling, and the edge of the base is browned but not burnt. Remove from oven and allow to cool completely on a wire rack before removing from the tin.