No-Bake Vegan Fruit Tart
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.
Servings 8 servings
Calories 467kcal
Equipment
Ingredients
Crust
- 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
Filling
- ¼ cup (30 g) organic powdered sugar
- 3 tablespoons arrowroot starch or cornstarch
- ¼ teaspoon salt
- 14 oz full-fat coconut milk canned
- 1 teaspoon pure vanilla extract
- 8 oz strawberries hulled and halved
- 8 oz blueberries
- 3 oz raspberries
Glaze (optional)
- 3 tablespoons apricot jelly or orange marmalade
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
Crust
- 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.
Filling
- 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.
Notes
- 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.
Nutrition
Calories: 467kcal | Carbohydrates: 50g | Protein: 10g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 159mg | Potassium: 592mg | Fiber: 8g | Sugar: 30g | Vitamin A: 50IU | Vitamin C: 23mg | Calcium: 140mg | Iron: 4mg