The Anyone-Can-Make-It Vegan Fruit Tart

The Anyone-Can-Make-It Vegan Fruit Tart

Prep Time: 25 min Cook Time: 20 min Total Time: 45 min Servings: 8

I don't know about you, but I grew up eating delicious cobblers, sheet cakes, and these amazing creations called dump cakes - but never anything even remotely similar to a fruit tart. And honestly, tarts weren't something I was even familiar with until we started watching the Great British Baking Show! We instantly fell in love with the creativity behind the myriad of flavors (and the incredible combinations of fresh fruit toppings!) that the bakers used, but it always seemed so extremely complicated and difficult to get just right! So we set out determined to create a tart recipe that absolutely anyone (including anyone eating a gluten free diet!) can make with just a handful of simple ingredients! Our first attempt definitely did not turn out how we envisioned it, but after going back to the drawing board, the next attempt - topped with an incredible array of fresh berries and kiwi - turned out beautifully! The perfect dessert for summer, we can't recommend this recipe enough - and we know you will love it as much as we do! 


For Crust:

  • 1 cup almond meal
  • 1 cup dates
  • 1/8 tsp almond extract
  • 1 1/2 tbsp coconut oil

For Filling:

  • 1 cup raw cashew, soaked
  • 8 oz vegan cream cheese (we use Trader Joe's vegan cream cheese!)
  • 2 tbsp agave nectar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 2 tsp fresh lemon juice
  • 6 tbsp unsweetened almond milk

For Glaze:

  • 1/2 cup cane sugar
  • 3/4 cup water
  • Juice of 1/2 a lemon
  • 1 tbsp cornstarch

For Topping:

  • 2 cups of your favorite fresh berries/fruit


  1. Preheat oven to 375° F (190° C). 

  2. Add cashews to a saucepan and add water until the cashews are completely submerged. Bring to a boil and then set to simmer for 30 minutes. Tip: Keep an eye on the water to ensure that the cashews remain submerged despite evaporation.

  3. Place dates into a food processor and process on low until a ball of paste forms. Add remaining crust ingredients and process until a sticky crumble forms.

  4. Transfer the crust to a large tart pan (12 1/2 inches in diameter x 1 inch deep) with a removable bottom. Evenly distribute the mixture in the pan. Using your hands, press down on the mixture until the entire pan is covered, including halfway up the sides. Tip: If you wrap your hand in cling wrap, the mixture won't stick to you while you are pressing it down. Make sure that the crust is an even thin layer, especially in the corners! Otherwise, the tart can be difficult to remove from the pan.

  5. Poke a few holes in the crust with a fork. Place crust in oven and bake until golden - about 15 minutes. When done, remove and set aside to cool. Tip: If the crust begins to bubble up, use a fork to gently poke it and release the air. Keep in mind that cook times can vary since ovens vary so much. Keep an eye on the color of the crust more than the time. 

  6. While the crust is baking, drain the cashews and add to a high-speed blender along with the other filling ingredients. Blend until smooth and silky, scraping the sides down as needed. Taste and adjust ingredients as needed. 

  7. Once the crust is cool, pour the filling into the crust and distribute evenly. Be sure to gently tap the tart against a flat surface to release air bubbles.

  8. Refrigerate for at least 4 hours, but best if overnight. When ready to serve, place a bowl or can on a flat surface. Set the tart on the bowl and very gently remove the rim of the tart pan from the sides of the tart. Tip: If the tart is sticking, use a knife to wedge between the crust and pan and gently wiggle them apart. Do this around the pan until it wiggles free. Remember, patience is a virtue with this one, and if thing go wrong you can always go the Oops I've Dropped the Tart route! 

  9. When you are ready to serve the tart, arrange your fruit in whatever design you prefer! Tip: Make sure that your fruit is dry if you recently washed it. Moisture will cause the fruit to bleed onto the tart.

  10. Place all of the glaze ingredients into a small saucepan and bring to a simmer, stirring continuously. Simmer until the mixture begins to thicken into a very thick glaze. Once thickened, remove from heat and allow to cool a little. Once cool, use a cooking brush to spread over the fruit on your tart. This will make everything shine beautifully!

  11. Enjoy!