Pie topped with thinly sliced peaches and plums.

Stone Fruit and Thyme Tart

Recipe: (Makes one 8" Pie) Print it Here

Crust:
1 ½ Cups Almonds
1 ½ Cups Dates
2 tsp. Chia Seeds
2 tsp. Thyme (or 1 tsp. cinnamon)
1 tsp. Vanilla
A Pinch of Sea Salt
Water if needed (a teaspoon at a time)

Cream:
2 Cans of Coconut Milk (full fat, chilled overnight)
1 tsp. Vanilla
2 tsp. Liquid Sweetener, optional

Topping:
3 Peaches 
1 Plum
Sprigs of thyme

Procedure:
1. Combine the almonds, dates, chia seeds, and thyme in a food processor. Pulse until the nuts get finely chopped and the mixture holds together (you may need to add a teaspoon of water to help it stick together)
2. Press the mixture evenly into your pie pan, creating a shell (you may want to dampen  your hands so that the mixture doesn't stick to them). You may have a little left over depending on your pan.
3. Scoop off the thick cream from the cans of the chilled coconut milk (reserve the watery part for baking or a smoothie). Whip the mixture with the vanilla and optional sweetener until stiff peaks form. Spoon the cream into the shell.
4. Arrange the sliced fruit on the top of the cream and garnish with reserved herbs.
5. Set the tart in the refrigerator to chill for an hour or so. 

14 Comments

  1. I haven't, but something like a honey or an apricot jam glaze would be super nice! So happy you like it, Julie!

  2. I've made this tart before and it's absolutely lovely. Have you ever tried it with, or do you feel it could benefit from a light fruit glaze brushed over the fruit prior to serving?

  3. Thank you so much, Allison. I know what you mean about not wanting to turn on the oven these day, it's just too darn warm 🙂

  4. Thank you so much, Allison. I know what you mean about not wanting to turn on the oven these day, it's just too darn warm 🙂

  5. What a beautiful dessert this is! I love all of the real ingredients and also, the no bake aspect -I don't necessarily want my oven on right now all the time. Gorgeous photos 🙂

  6. What a beautiful dessert this is! I love all of the real ingredients and also, the no bake aspect -I don't necessarily want my oven on right now all the time. Gorgeous photos 🙂

  7. Hello Huy,
    Thank you so much 🙂 I used Thai Kitchen for this recipe (my mum says it's her favourite for whipping, so that's why I went with it). I often use the store brand variety as they usually contain the least amount of thickeners, etc. I like to choose ones that don't have "water" and "coconut extract", or too many gums. Full fat and organic if possible.

  8. Hello Huy,
    Thank you so much 🙂 I used Thai Kitchen for this recipe (my mum says it's her favourite for whipping, so that's why I went with it). I often use the store brand variety as they usually contain the least amount of thickeners, etc. I like to choose ones that don't have "water" and "coconut extract", or too many gums. Full fat and organic if possible.

  9. Hi Sophie, I think there's room for more than 1 food blogger in the fam! 🙂

    This looks delcious. I love the moody style shots you have for this too.

    Just curious, what brand of coconut milk did you use? Have you tested others?

  10. Hi Sophie, I think there's room for more than 1 food blogger in the fam! 🙂

    This looks delcious. I love the moody style shots you have for this too.

    Just curious, what brand of coconut milk did you use? Have you tested others?

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