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Photo taken from Flowers in the Salad

A beautiful vanilla-and-plum tart, topped with fruit and powdered sugar. This recipe is more complicated than the other four, but it’s worth it when you have a tart you can share with friends and family!

No-Bake Plum Vanilla Tart

We have a plum vanilla tart. This recipe has a lot of waiting time, but it’s worth it when you end up with a delicious tart to share with family and friends!

For the crust, you will need:

2 cups rolled oats

½ cup almonds

2 tbsp coconut oil melted

12 soft medjool dates

¼ tsp salt


The vanilla layer needs:

1 ⅔ cup coconut milk full fat

½ cup oat milk

4 tbsp maple syrup

1 tbsp cornstarch

1.5 tsp Agar-Agar

2 tsp vanilla extract


And for the plum jelly you will need:

8 large plums

1 cup water

2 tsp Agar-Agar

3 tbsp maple syrup


For the crust:

  1. Put all of the ingredients into a food processor and mix until you have a sand-like consistency. Scratch the dough off the edge with a spatula and mix again. Press the mixture firmly into a tart mold, also up the edge and refrigerate while working on the rest of the recipe.


For the vanilla layer:

  1. Put coconut milk, oat milk, maple syrup, cornstarch, Agar-Agar, and vanilla extract into a pot. Constantly stir the mix until it comes to a boil. Switch to medium heat and boil for somewhere between 3 and 4 minutes until the cream becomes slightly thick. Empty the mix into the tart tin. Allow it to cool for 30 minutes at room temperature, then refrigerate for at least two hours in the refrigerator.


For the plum jelly:

  1. Wash the plums, cut them in half, and remove their pits. Add to a saucepan with the water and bring to a boil. Switch back to medium heat and let it stay just below boiling point between 5-8 minutes until the plums are soft.
  2. Blend in a food processor (warning: hot!) and then pass through a sieve. Add the plum puree, Agar-Agar and maple syrup to a saucepan and boil as well, still stirring the whole time. Boil for 2-3 minutes.
  3. When it’s done boiling, let the plum sauce cool briefly, then pour onto the vanilla layer. Refrigerate the tart for five hours or overnight. Enjoy it cold.

Recipe adapted from Flowers in the Salad

All in all, these recipes were pretty fun to make! My favorite was definitely the caramel apples- I’m definitely going to make those again. I hope you try one or two of these out!

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