Vegan Fruit Tart

5 from 1 vote

This vegan fruit tart is fun to make, beautiful to look at, and such a treat to eat! Made with a simple press-in crust, cashew cream cheese filling, and fresh fruit toppings, it's a delicious dessert that's perfect for entertaining.

Prep Time30

Cook Time20

Chill + Soak Time10

Total Time6 50

Course: Dessert

Cuisine: American

Servings:

Calories: 447kcal

Author: Alissa Saenz

Equipment

1 (9 ½ inch) tart pan

Ingredients

For the Crust

1 ⅓ cups all-purpose flour
¼ cup organic granulated sugar
½ teaspoon salt
10 tablespoons vegan butter, melted
½ teaspoon almond extract

For the Filling

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
¼ cup coconut oil, melted
¼ cup unsweetened and unflavored non-dairy milk
¼ cup maple syrup
2 teaspoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
½ teaspoon salt

For Topping

3 cups fresh fruit of choice (Note 1)
¼ cup apricot or peach jam

US Customary - Metric

Instructions

Make the Crust

Preheat the oven to 350°F.
Stir the flour, sugar, and salt together in a large mixing bowl. Add the melted butter and almond extract. Stir just until combined.
Press the crust into the bottom and up the sides of a 9 ½ inch tart pan with a removable bottom (Note 2).
Bake the crust for about 20 minutes, until the edges darken slightly. Remove it from the oven and place it on a cooling rack when done.

Make the Filling

Place all ingredients for the filling into a high powered blender or the bowl of a food processor fitted with an s-blade (Note 3). Blend until smooth.

Assemble the Tart

Pour the filing into the crust, smoothing it out with a spatula if needed. Place the tart into the fridge until the filling is set, about four hours.
Prepare your fruit by washing it, the slicing or dicing it if it's a larger variety.
Arrange the fruit over the filling, gently pressing each piece in so it stays in place.
Warm the jam up slightly. Place it in a microwave safe container and zap it for ten seconds at a time, stirring in between, just until it loosens up a bit.
Brush the jam evenly over the fruit topping.
Chill the tart until jam glaze over the topping is set.
Slice and serve.

Notes

You can use just about any type of fruit, but I recommend avoiding varieties that turn brown after cutting, like apples and bananas. I'm using a mix of blueberries, blackberries, strawberries, mandarin slices, and raspberries. Cherries, grapes, kiwi slices, mango slices, and diced pineapple are also great options.
If you have a tart pan that's slightly larger or smaller than this, use it. If it's smaller you might end up with some extra filling, and if it's larger the tart will just have a lower profile.
This recipe works best using a medium or smaller blending device. It it's too large the ingredients will likely spatter on the walls and never get fully blended. If all you have is a large device, consider doubling the recipe. You can freeze one of the tarts before adding toppings.
Adapted from Delish's Fruit Tart.

Nutrition