By Team Dirty
Aug 18, 2024,
There are only a few things we love more than eating plants, but one is definitely women who help people eat more plants!
We recently had the pleasure of hosting renowned plant-based chef and Youtube host Chef AJ on our podcast, and we’re thrilled to also share a delectable recipe from her highly anticipated upcoming book, Sweet Indulgence.
Chef AJ is a ray of sunshine in the plant-based community, and we’re excited to bring you a taste of her magic with a recipe from her book. This Rustic Fruit Tart will leave your guests in awe.
Equipment
- 1 8-inch tart pan with removable bottom (or 4 mini tart pans with removable bottoms)
Ingredients
Crust
- 2 cups gluten-free rolled oats (165 g)
- 1 teaspoon vanilla powder
- 12 ounches dates, pitted (about 2 cups / 270 g)
Filling
- 4 cups strawberries, sliced (or peaches, pears, or a combination / 610 g)
- ¼ cup liquid (water, unsweetened fruit juice, or reduced balsamic vinegar) (65 ml)
- ⅛ cup fresh mint, thinly sliced (optional)
- 2 tablespoons raw cacao nibs (optional)
Instructions
Crust
- In a food processor fitted with the “S” blade, process the oats and vanilla bean powder into a flour-like consistency. Add the pitted dates and continue processing until a ball begins to form, and the ingredients are fully combined.
- Empty the food processor into an 8-inch tart pan with a removable bottom and press the dough evenly on the bottom and up the sides. You do not need to bake the crust, which makes it perfect for hot summer days, but I prefer to bake it for 5 minutes in a 325°F preheated oven.
Filling
- Slice strawberries and place in a bowl and add ¼ cup of your preferred liquid. Mix well and allow to macerate for 2 to 4 hours before placing inside the crust.
Assembly
- Drain the macerated strawberries and stir in the fresh mint if using. If you don’t care for mint, leave it out or substitute 2 tablespoons of raw cacao nibs. Evenly fill the tart with the strawberries and add a large strawberry and/or fresh mint leaves or both in the center for decoration, if desired. Optionally, sprinkle with cacao nibs. Refrigerate until thoroughly chilled.
Chef AJ’s tip
I love to make these into smaller, individual tartlets. This recipe yields 1 tart or 4 tartlets. To make the tartlets, use removable-bottomed mini tart pans or shape them by hand. I bake them and let them cool completely. When stored in an airtight container, they can last for several weeks.
Want more whole-food plant-based desserts from Chef AJ?
Indulge your sweet tooth the healthy way with Chef AJ’s new cookbook, Sweet Indulgence. This book is filled with treats that are plant-based, gluten-free, and sweetened only with fruit. It’s a fantastic tool for sharing the joys of healthy eating with loved ones. Pre-order by August 27 and transform your dessert game while spreading the plant-based love!
New? Download your free Beginner's Guide and start the most delicious and rewarding journey of your life, fueled by plants.
Stop junk food cravings and glow from the inside out with our easy-to-follow program. Give me the juicy details.
Our mouthgasmic plant-based meal plans are designed around batch cooking. Get your free Batching Handbook and dive in.
Love the food that loves you back
Get instant access to thousands of plant-based recipes and meal plans, no credit card or perfection required.