A Fruit Tart is a classic dessert that perfectly balances a crisp, nutty crust, a creamy filling, and the natural sweetness of fresh fruit. Unlike traditional versions that rely on processed ingredients like refined sugar and dairy, this vegan and healthy fruit tart is made entirely from whole, plant-based ingredients. The crust is naturally sweetened with dates, the creamy filling is made from cashews and coconut, and the topping showcases vibrant, seasonal fruit. Whether you’re looking for a light dessert or a nutritious sweet treat, this recipe is a must-try!
What You Need
Here’s what makes this fruit tart simple yet indulgent:
For the crust:
- Almond flour: Provides a naturally gluten-free, nutty base.
- Dates: A natural sweetener that helps bind the crust together.
- Coconut oil: Adds richness and helps with texture.
- Vanilla extract: Enhances the flavor with a warm, sweet aroma.
- Salt: Balances the sweetness and brings out the flavors.
For the filling:
- Cashews: Soaked and blended to create a smooth, creamy texture.
- Coconut cream: Adds natural richness and structure to the filling.
- Maple syrup: A refined sugar-free sweetener that complements the flavors.
- Lemon juice: Brightens the filling with a touch of acidity.
- Vanilla extract: Brings depth and warmth to the cream base.
For the topping:
- Fresh fruit: A colorful and nutrient-rich decoration, adding natural sweetness.
How to Make
- Make the crust: Blend soaked dates until smooth, then mix with almond flour, coconut oil, vanilla, and salt. Press into a tart pan and chill.
- Prepare the filling: Blend soaked cashews with coconut cream, maple syrup, lemon juice, and vanilla until creamy. Spread into the crust.
- Chill the tart: Refrigerate for at least 2 hours to allow the filling to set.
- Decorate with fruit: Arrange fresh fruit on top before serving.
- Enjoy! Slice and serve immediately or store in the fridge for up to three days.
Dish Origins: Fruit Tart
Fruit tarts have long been a staple in European pastry traditions, particularly in French pâtisserie, where they are known as tarte aux fruits. Traditionally made with a buttery crust, pastry cream, and a glossy fruit topping, fruit tarts are beloved for their light yet indulgent flavors. This plant-based version keeps the elegance of the original but uses wholesome, natural ingredients for a guilt-free treat.
Fruit Tart
Ingredients
For the crust:
- 1 ½ cups Almond flour
- ½ cup Dates (pitted and soaked in warm water for 10 minutes)
- 2 tablespoons Coconut oil (melted/liquid)
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
For the filling:
- 1 cup Raw cashews (soaked for 4 hours or boiled for 10 minutes)
- ½ cup Coconut cream (scooped from the top of a chilled can of coconut milk)
- 3 tablespoons Maple syrup
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
For the topping:
- 1 cup Mixed fresh fruit (e.g., berries, kiwi, mango, or peaches)
Instructions
Prepare the crust:
- In a food processor, blend the soaked dates until a paste forms.
- Add almond flour, coconut oil, vanilla extract, and salt. Process until the mixture sticks together.
- Press the dough evenly into a tart pan and place in the refrigerator to firm up while preparing the filling.
Make the filling:
- Drain the soaked cashews and blend them with coconut cream, maple syrup, lemon juice, and vanilla extract until smooth and creamy.
- Pour the filling into the crust and spread evenly.
Chill the tart:
- Place the tart in the refrigerator for at least 2 hours to allow the filling to set.
Add the fruit topping:
- Once the tart has set, arrange fresh fruit on top as desired.
Serve:
- Slice and enjoy immediately or store in the refrigerator for up to 3 days.
