pistachio tart
Gluten Free Plum & Pistachio Tart
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Course: Dessert, Gluten free, Sweet bakes
Cuisine: British
Keyword: pistachio tart
Servings: 10
Author: Laura Scott
  • For the gluten free pastry:
  • 100 g walnuts
  • 50 g gluten free oats
  • 50 g desiccated coconut
  • 80 g gluten free plain flour
  • A pinch of salt
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup or honey
  • For the gluten free creme patisserie:
  • 30 g caster sugar
  • 3 egg yolks
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 35 g cornflour
  • 325 ml almond milk any milk would work
  • For the roasted plums:
  • 450 g plums cut in half and de-stoned
  • 5 tbsp honey
  • 1 tbsp unsalted butter
  • 1 tsp vanilla bean paste
  • To decorate:
  • 50 g roasted unsalted pistachios roughly chopped
  1. For the gluten free pastry:
  2. Weigh out all of the dry ingredients then place in a food processor and blitz until you have a fine powder
  3. Melt the coconut oil with the maple syrup/honey, leave to cool slightly then add to the dry mixture. Stir to combine well
  4. Coat a medium tart tin with plenty of butter then put the gluten free pastry into the tin and using your hands or a spoon, coat the base and the sides of the tin to form a tart shell
  5. Prick the pastry base with a fork then place in a pre-heated oven (180 degrees) for 15 minutes. No need to use baking beans.
  6. Remove from the oven then let it cool completely before filling
  7. For the gluten free creme patisserie:
  8. Whisk the egg yolks with the sugar until the mixture becomes light and pale yellow in colour.
  9. Add in the cornflour, vanilla and cinnamon and whisk to remove any lumps
  10. Heat the almond milk to boiling point then pour into the egg yolk mixture, stir well.
  11. Transfer the creme patisserie back into the saucepan and whisk until thickened over a medium heat
  12. Remove from the heat and allow to cool completely
  13. For the roasted plums:
  14. Place the plums in a shallow roasting tin
  15. Melt the honey and butter then add the vanilla
  16. Pour this mixture over the plums and coat them all well
  17. Roast in a pre-heated oven for 10/15 minutes until soft but still holding their shape
  18. Remove from the oven and allow to cool completely
  19. For decorating:
  20. Spread the creme patisserie over the pastry base and smooth it evenly over the surface
  21. Top with the roasted plums(cut side down)
  22. Sprinkle over the pistachios
Recipe Notes

This tart is best eaten on the day it is made as the delicate pastry will soften overnight but the flavour will still be delicious
The tart can be enjoyed for 2 days after being made but will need to be kept refrigerated