Indulge in a guilt-free summer delight with this delectable No-Bake Vegan Fruit Tart. Discover a refreshing dessert recipe that combines juicy fruits and a hassle-free no-bake crust. Gluten-free.
With plenty of fresh seasonal fruit, there's no reason not to make this delicious fruit tart!
Why you'll love this recipe
- Simple ingredients
- A perfect dessert without the oven!
- Easiest tart recipe
- Great for a vegan and gluten-free diet
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almonds - Using raw almonds, your crust has a wonderfully nutty flavor.
Gluten-free oats - To ensure this crust is gluten-free, make sure you are using certified gluten-free oats. Oats add a slight graham flavor to the tart crust that is hard to resist.
Medjool dates - The natural sweetness and stickiness of dates act as a binder.
Maple syrup - An unrefined sweetener that is vegan and blends well with fresh fruit.
Arrowroot starch - Also known as arrowroot powder, this grain-free starch helps thicken the delicious vegan vanilla custard. Cornstarch will work great here too.
Organic powdered sugar - If it needs to be vegan-friendly, choose organic powdered sugar.
Coconut milk - This plant-based milk creates a base for a vegan custard. This creamy filling is also dairy-free.
Vanilla extract - Use a quality vanilla extract for the best flavor.
Blueberries, strawberries, and raspberries - A mix of fresh berries create a colorful fruit array but any kind of raw fruit will work.
Ingredients for optional glaze:
Apricot jam, jelly, or marmalade - When heated, this creates a shiny glaze for our fresh fruit tart.
Lemon juice - A little bit helps break down the jam and create our glaze.
Before you start: Spray a 9-inch tart pan with cooking spray.
Step 1: Place crust ingredients in a food processor and process until finely ground. Transfer the crust mixture to the pan, starting by pressing in the sides followed by the bottom crust. Set in fridge to chill.
Step 2: In a medium saucepan, add powdered sugar, arrowroot starch, and salt. Add coconut milk, and place over medium heat, whisking consistently until the mixture thickens and starts to become bubbly.
Transfer into prepared crust. Smooth filling with a rubber spatula or the back of a spoon into an even layer and place in the refrigerator for 30 minutes.
Step 3: Arrange the fruit by pressing each piece slightly into the filling.
Step 4: If using glaze, place all ingredients in a small saucepan to combine over medium-low heat. Then apply the glaze mixture by brushing the fruit with a pastry brush.
Allow the entire tart to chill for a couple of hours before serving.
- You'll need a food processor and a tart pan with a removable bottom. You can also use a pie dish if needed.
- Make the crust a day ahead for quicker assembly.
Yes! With the use of gluten-free oats and almond flour, there are absolutely no gluten-containing ingredients in this vegan tart recipe.
After the vegan tart has been fully assembled, it needs to chill in the refrigerator for about 2 hours before serving.
You can never have too many tart recipes. This chocolate strawberry tart looks divine.
Want more cool and creamy summer berry recipes? Check out this blueberry lemon chia seed pudding from Evolving Table!
More vegan desserts
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No-Bake Vegan Fruit Tart
- 2 cups (290 g) raw almonds
- ½ cup gluten-free oats
- ¼ teaspoon salt
- 5 large Medjool dates pitted and halved
- ¼ 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. Store covered in the refrigerator for 3-4 days.
- A tart pan with a removable bottom makes things easy. You can also use a pie dish if needed.
- Make the crust a day ahead for quicker assembly.