Plum Tart with Lucuma and Mesquite

superfood tart full of flavour

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Superfood Plum Tart

Grandmas taste enriched with lucuma and mesquite

A great treat to have when fresh plums and apples are available. Great healthy treat for all the family.

  • Organic
  • Gluten-Free
  • Vegan
  • Milk-Free

The Recipe

With a little of imagination I finally made a beautiful seasonal plum jam tart with raw pastry and covered with raw chocolate.

The best thing about each season is all the new vegetables and new fruits. I went to my local organic market and I found some beautiful plums. I thought: mmm - I can eat them just like that or I can combine them with chocolate.

I hope you enjoy this recipe.

- Elodie Petrie


Raw Pastry

  • 1/3 cup raw cashew
  • 1 cup Maretai Lucuma Powder
  • a pich of salt
  • 2 tbsp. Maretai Cacao Powder
  • 1/3 cup Maretai Coconut Oil
  • 1 tbsp. Maretai Agave Syrup

Plum Jam

  • 600g seasonal plums
  • 1 apple
  • 80g Maretai Coconut Blossom Sugar
  • 1 tbsp. mixed spices

Raw Chocolate

  • 100g Organic Raw Chocolate


1.First prepare the jam. It’s very easy: place pitted plum, diced apple, coconut palm sugar and mixed spices into a sauce pan. Add 1 tablespoon of water and cook on low heat. Stir often until everything is soft and can be mashed together (45 to 60 min). Leave it to cool down. (You will probably have more than enough jam for this recipe, but that’s ok it goes great on toast.)

2.While the jam is cooking on a low heat, you can start to make the raw pastry. In a food processor crush the cashew into fine crumbs. Take a mixing bowl and mix lucuma powder, mesquite powder, salt, cacao powder and the crumbled cashews. Add the agave syrup and the melted coconut oil. With your fingers combine all ingredients and knead until a loose sticky dough forms. Divide the mixture in four. Take 1 portion and with your fingertips gently press to fill the base of your pie tin.  Place the prepared tins in the freezer for 15 min.

3.Melt the raw chocolate using a Bain- Marie technique. (Put chocolate into a ceramic or glass bowl then sit this in a bowl of warm water) Do not overcook your chocolate, keep ¼ of chocolate and add it at the end without the warm water under.
(Maretai raw chocolate recipe is for about 500g. I usually make one batch, use what I need for a recipe and pour the left over into moulds for use another time. After the chocolate has set, keep it in foil or an air tight container in the fridge.)

4. Sift 25g of Cacao Powder to avoid lumps, and incorporate into the Butter/Agave mix until it is evenly mixed and uniform. While working on your mix, you can keep the bowl submerged in warm water to make sure you keep the appropriate temperature.

5.Everything is ready to be assembled. Take the prepared tins out of the freezer, pour in the plum jam filling, then add one tablespoon of melted chocolate and roll the pie dish around to thinly cover the jam. (Add a little more chocolate to make sure that you cover all the jam). Place 3 cashew halves on top to decorate. When you have finished all the tarts put them back to the freezer to set.

When you serve your tarts; using a sharp knife, run the blade around the edge and carefully lift the tart out of the tin. Keep them in the fridge up to 5 days. If you have some extra melted chocolate, you can make yourself a real hot chocolate, you deserve it after all this hard work…

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Elodie Petrie

Elodie Petrie

Raised among green pastures and apple orchards, french Chef Elodie has a special passion for healthy food. She worked in kitchens in Paris and the UK and has moved to Australia where she works as a chef and freelance photographer.

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In This Recipe

organic cacao powder

Cacao Powder

raw, not alkalinized, not deodorized
organic lucuma powder

Lucuma Powder - Raw Organic

nutrient-rich ancient super-food
organic raw mesquite powder

Mesquite Powder - Raw Organic

high-protein ancient super-food
organic raw agave syrup dark

Agave Syrup

raw, Low-GI
organic raw coconut oil butter

Coconut Oil

raw, Low-GI