Chamomile & plum tart

Chamomile & plum tart

By
From
The Yoga Kitchen
Makes
32 x 12cm tart
Photographer
Lisa Cohen

Soothing in its approach, chamomile is a herb I commonly use to mildly sedate and calm the body. Effective at inducing a relaxing sleep for insomnia due to its muscle relaxant and sedative properties and when used in food, chamomile has a very calming effect on digestion, helping to relieve bloating, nausea or any cramping pains.

You can also use peaches or even apricots as a substitute for the plums.

Ingredients

Quantity Ingredient
6-8 ripe plums, halved and stoned

For the filling

Quantity Ingredient
350ml boiling filtered water
3 chamomile tea bags
275g raw cashews
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
pinch salt

For the coconut macadamia tart case

Quantity Ingredient
85g desiccated coconut
200g raw macadamia nuts
60ml pure maple syrup
pinch sea salt

Method

  1. For the plums, preheat the oven to 210°C. Line a baking tray (baking sheet) with baking paper (parchment paper). Place the plums, cut side down, on the tray and bake for 10 minutes, then remove from the oven and turn the plums over. Return to the oven and roast for 10 minutes or until the plums are soft. Remove from the oven and allow to cool.
  2. To make the filling, in a medium heatproof bowl, pour the boiling water over the chamomile tea bags and cover with foil. Set aside and allow to cool completely. Add the cashews and leave to soak for 2 hours, or overnight if more convenient. Once the cashews have soaked, drain the chamomile tea into a small jug (pitcher), discarding the tea bags. Place the cashews, maple syrup, vanilla, salt and 60ml of the reserved chamomile tea in a high-speed blender or small food processor and blend until a smooth cream-like consistency is reached.
  3. For the tart base, place all the ingredients into the food processor, add 2 tablespoons of the remaining chamomile tea and blend until a soft cookie dough-like texture is reached. Add a splash more tea if too dry. Line a 23cm loose-bottomed tart tin (pan) with clingfilm (plastic wrap). Using a spatula and your hands, press the dough evenly into the tart tin and chill to firm for at least 30 minutes.
  4. To assemble the tart, remove the tart case from the refrigerator and gently spread the cashew cream into the tart case with a large dessertspoon and spatula. Place the roasted plums, cut side up, over the cashew filling.
  5. This tart will keep in the refrigerator for up to 3 days.
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