Sugar and dairy free plum and lemon tart.

This makes a very tasty and sweet dessert, which is sugar and dairy free, low-fat and healthy!
Will fit 18"-20" form and I have the first picture!

For the base:

150-200g dried soft dates (not caramelised)
100g ground almonds
1 tbsp natural honey (optional)

For the filling:

50g raw almond butter at room temperature. I like Meridian one.
50g semolina
grated rind and juice of one lemon
1 egg, beaten
1 tbsp natural honey (optional)
750g ripe plums, washed, halved and stoned.

1. Make the base as per instructions here, press into the spring release form and let it stand in the fridge for 15-20 minutes.
2. Beat together butter, semolina, lemon rind and juice, egg and honey (if using) until it's smooth.
3. Spread the mixture over the base and arrange plum halves on top.
4. Bake at 180C, gas mark 5 for 30 minutes or until the base is slightly browned and the plums are soft.

Serve hot or cold.

Sugar-free vegan cheesecake or flan base

This base can be used for tarts, flans and cheesecakes. There's no need to bake it, it doesn't contain any sugar or animal products and it's healthy, yet it tastes gorgeous and sweet!

Make sure that dates are soft and sticky. You will need a small food processor/grinder/mixer/chopper.

Ingredients to fit 20" form:

150-200g dried soft dates (not caramelised)
100g ground almonds
1 tbsp natural honey (optional)

Put all ingredients into the food processor, mix well until the dates are chopped in tiny pieces and mixed with almonds. When you remove it from the mixer it should be sticky and you should be able to make a ball out of it. Flatten the mixture and press into the tin. Cool in the fridge until required.