PLUM & THYME KEFIR CREAM TART with CASSAVA TART CRUST
Plums are a fruit that often goes forgotten for me, so when a friend brought over a big bag, fresh from her yard, it inspired me to get creative with them… thus the creation of this tart.
The cassava tart crust recipe has become a go-to of mine all year round. Cassava keeps it easy on the digestion, and in tart form, it makes anything that fills it feel extra special. In the early Fall, I love to fill it with ripe plums and a creamy, tangy kefir cream with thyme.
YOU WILL NEED
12 plums pitted and sliced into wedges
1 lemon
6 tablespoons arrowroot powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 Cassava Tart Crust, recipe below
1 cup plain nondairy kefir/yogurt or goat milk kefir
3 tablespoons honey
1 sprig thyme
TO MAKE
Preheat the oven to 350ºF.
In mixing bowl, stir together the sliced plums, juice from ½ of the lemon, 3 tablespoons arrowroot powder, maple syrup, ½ teaspoon vanilla extract and ¼ teaspoon salt. Arrange the plum slices in the cassava tart crust that has been prebaked at 350ºF for about 7 minutes. Set aside.
In a medium bowl, whisk together the kefir, honey, juice from the other ½ of the lemon, remaining ½ teaspoon vanilla extract, and remaining ¼ teaspoon salt. Slowly whisk in the remaining 3 tablespoons of arrowroot powder, breaking any clumps. Gently whisk in the leaves from the sprig of thyme. Pour the kefir mixture over the plums. Bake until the kefir mixture is cooked through and custard-like in texture, 35-40 minutes. Let cool before serving or store covered in the refrigerator for up to 3 days.
for the CASSAVA TART CRUST
½ cup ghee or coconut oil, melted and cooled, plus more for greasing
½ cup coconut sugar
2 tablespoons maple syrup
½ teaspoon vanilla extract
½ teaspoon fine sea salt
1 ¼ cups cassava flour
Preheat the oven to 350ºF. Grease a tart pan or pie dish with ghee.
In a medium bowl, stir together the ghee, coconut sugar, maple syrup and vanilla extract. Stir in the salt and cassava flour until a dough is formed that is slightly crumby but sticks together when pressed.
Press the dough into the greased tart pan spreading evenly along the bottom and up the sides of the pan. Refrigerate for at least 1 hour before baking.
Prebake the crust for 15 minutes.