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Chef AJ Rustic Fruit Tart Whole-Food-Plant-Based Dessert

Rustic Fruit Tart

Makes 8 servings
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Author: Chef AJ

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.