This easy No-Bake Berry Tart is made gluten-free and vegan with a press-in crust and a dairy-free vanilla filling. Use your favorite berries for this healthy tart recipe!
Nothing says “summer” like fresh berries.
The same can probably be said of dessert with fresh berries.
Gluten-Free Berry Tart Ingredients
Not only is this fruit tart gluten-free, but it uses healthier, wholesome ingredients. The crust uses a combination of almonds, oats, dates, and maple syrup. The filling is a simple dairy-free vanilla pudding that pairs deliciously with fresh berries.
Here’s the major ingredients you’ll need:
- Raw almonds
- Gluten-free oats
- Medjool dates
- Maple syrup
- Organic powdered sugar
- Arrowroot starch (or cornstarch)
- Coconut milk
- Strawberries, blueberries, raspberries
- Apricot jam for glaze (optional)
Easy Press-in Crust
A no-bake crust is the best way to go in the summer. And this one is so tasty!
Using raw almonds, your crust has a wonderfully nutty flavor. Plus it is packed with protein.
To ensure this crust is gluten-free, make sure you are using certified gluten-free oats. Oats add a slight graham flavor to the crust that is hard to resist.
The natural sweetness and stickiness of dates brings this no-bake crust together.
Dairy-free vanilla filling
The filling for this no-bake berry tart is cool, creamy, and completely dairy-free. The combination of organic powdered sugar, coconut milk, and arrowroot starch create a simple pudding that complements the berries.
Strawberries, blueberries, and raspberries have been used for this tart, but use a combination of berries that you prefer. The optional glaze in the recipe gives the fruit the prettiest sheen.
Want more cool and creamy summer berry recipes? Check out this blueberry lemon chia seed pudding from Evolving Table!
More Gluten-Free Tart Recipes
No-Bake Berry Tart
This easy No-Bake Berry Tart is made gluten-free and vegan with a press-in crust and a dairy-free vanilla filling. Use your favorite berries!
- 2 cups (290g) raw almonds
- 1/2 cup gluten-free oats
- 1/4 teaspoon salt
- 5 large Medjool dates pitted and halved
- 1/4 cup maple syrup
- 3 tablespoons apricot jelly or orange marmalade
- 2 tablespoons water
- 1 teaspoon lemon juice
Place the almonds, oats, salt, and dates into the bowl of a food processor and process until finely ground. Drizzle in maple syrup as it processes until mixture starts to clump together.
Spray a 9-inch tart pan with cooking spray. Transfer crust mixture to pan, starting by pressing in the sides followed by the bottom crust. The crust mixture will be sticky, so I like to use a small piece of parchment paper to help press in.
This process usually takes me several minutes to get it even and smooth. Place crust in fridge to chill until ready to fill.
In a medium saucepan, add powdered sugar, arrowroot starch, and salt. Whisk to combine. Add coconut milk (all contents of can), and place over medium heat, whisking consistently until mixture thickens and starts to become bubbly (about 6-8 minutes).
Remove from heat and whisk in vanilla extract. Allow to cool for 3-5 minutes, stirring occasionally, then transfer into prepared crust. Smooth filling into an even layer and place in refrigerator for 30 minutes.
If you want to glaze the fruit, prepare glaze at this time by placing all glaze ingredients in a small saucepan. Stir frequently over medium heat until jelly has dissolved. Remove from heat.
After 30 minutes, remove tart from refrigerator and arrange fruit by pressing each piece slightly into filling. If using glaze, apply glaze mixture by brushing fruit with a pastry brush. Return tart to the refrigerator and allow to set for 2 hours.
Remove tart from refrigerator and slice right before serving.