This Vegan Fruit Tart recipe is delicious and visually stunning. It’s also perfect for guests or simply as an afternoon snack. Besides, no one will ever know that it’s butterfree and sugarfree.
Why I love this vegan fruit tart
It’s super healthy
With a touch of lemon juice and creamy, unsweetened, plant-based, cashew-milk yogurt, the filling has zero cholesterol and is rich in probiotics. The tart is also low in saturated fat (no butter, no heavy cream). Moreover, you can enjoy the nutrient-rich, almond-flour crust as a baked or no-bake crust.
Great for gluten-free, vegan, paleo, keto, diabetic diets
Apart from the powdered monk fruit in the filling, the only sugar in this delicious recipe is natural fruit sugar.
The ingredients for vegan fruit tart
- Unsweetened vanilla cashew-milk yogurt
- Powdered sweetener of choice – I use Lakanto Powdered Monk Fruit. Don’t use granulated sugar because it will give the filling a grainy texture.
- 1 lemon
- Xanthum gum – thickens the filling.
- Blanched almond flour – makes a fine crust.
- Coconut flour – adds a natural sweetness.
- Avocado oil or coconut oil. Neutral-tasting avocado oil is lower in saturated fat.
- 2 additional Tbsp oil or 1 egg
- Fruit or berries of choice
How to make vegan fruit tart
This is a summary of the steps, so please see the recipe card below for the full instructions with photos.
- Preheat oven to 325 or make a no-bake crust.
- Mix the ingredients for filling.
- Put dough in tart pan and make the crust.
- Refrigerate crust for 30 minutes.
- Bake crust.
- Allow to fully cool.
- Add filling and decorate.
How to make classic and geometric tart designs
You can give your vegan fruit tart a classic French look or a contemporary, geometric design.
You only need a few things to create these designs.
How to give your tart a classic French look
I used raspberries, blackberries, kiwis and strawberries. I would like to point out that you need a bird’s beak paring knife if you want to make the strawberry rose in the center of the tart. The curved blade is, in fact, ideal for cutting petals. If you haven’t made strawberry roses before, it will take you a few strawberries to get the hang of it.
How to make strawberry roses
1. Remove the stem, if desired.
2. Place bottom of the strawberry in your non-dominant hand so the strawberry is pointing upwards.
3. Starting on the lower half of the strawberry, cut a petal that’s about half an inch tall and press down on the inside of the petal so it opens outward.
4. Go around the strawberry and cut 4 or 5 petals.
5. Then move up to the next row and do the same thing, cutting the areas that are between the existing petals, so the petals are staggered.
6. At this point, I often place a chopstick in the center of the strawberry. I put it in from above to create stability while I cut the final upper petals. On the other hand, if you don’t have a chopstick, simply continue moving upwards cutting petals (if you haven’t run out of room yet) and slit the very top to create a bud.
7. Gently push the petals outwards to create your rose.
How to make a geometric tart design
I used mango, watermelon and kiwis. Mangos and watermelon have a larger surface area, so they are especially suitable for geometric tart designs.
To cut the shapes, you need a small knife with a straight blade, a ruler as well as fruit cutters to make the stars. Firstly, slice the 3 fruits. Secondly, place a ruler on each slice and cut the triangular splinters. Thirdly, use a star cutter to cut the stars – it’s that easy.
Kitchen equipment for vegan fruit tart
- Tart pan: I use a 10-inch nonstick tart pan with a removable bottom.
- A blender or hand blender to mix in the xanthum gum. I would like to point out that a whisk or spoon usually isn’t fast enough for xanthum gum, which tends to form lumps quickly.
- A bird’s beak paring knife (optional) to make a strawberry rose
How to store your vegan fruit tart
To store: Refrigerate in a sealed container for up to 3 days.
To freeze: Do not freeze.
Other popular vegan recipes
- Vegan Blueberry Pudding
- Vegan Peanut Butter Chocolate-Chip Cookies
- Sugarfree Apple Turnovers
- Sugar-Free Almond Flour Pie Crust
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Vegan Fruit Tart Recipe
Equipment
- 1 Tart pan I use an 11-inch tart pan.
- 1 Blender or hand blender
Ingredients
Crust
- 1 3/4 cups blanched almond flour
- 1/4 cup coconut flour
- 6 Tbs avocado oil or coconut oil. I prefer neutral-tasting avocado oil because it is lower in saturated fat
- 2 Tbs granulated sweetener of choice I use Lakanto White Monk Fruit Sweetener
- 1 egg or 2 more Tbsp oil for vegans
Filling
- 2 cups cashew plant-based yogurt I use the Forager brand.
- 1 lemon about 2 ounces lemon juice
- 1 cup powdered monk fruit I used Lakanto powdered sugar. Adjust to taste. I ended up using 1.5 cups powdered monk fruit
- 1 tsp vanilla
- 4 tsp xanthan gum This thickens the filling.
Instructions
- Preheat the oven to 325 or use it as a no-bake crust.
- Mix 1 3/4 cups almond flour, 1/4 cup coconut flour, 6 TBS avocado oil, 2 Tbs granulated sweetener of choice and 1 egg (or 2 more Tbs oil for vegans).
- Put the mixture in the middle of the tart pan. Don’t worry if it’s a little crumbly. Use your fingers to press it into the fluted edges, working your way out from the center. After you finish the sides, do the bottom.
- Next, use a round, flat measuring cup to build the crust’s wall. This helps create uniform edges.
- Refrigerate tart crust for 30 minutes.
- Bake in an oven preheated to 325. Bake 10 minutes. Remove from oven and check it. If the bottom has bubbled up or is deformed, take your round flat cup and gently press down to restore the shape. Then bake another 2-3 minutes. In my oven, the tart is nicely set and lightly browned at 14 minutes. Make sure you don’t overbake it. If you overbake it, the tart crust could crack open.
- Allow to fully cool.
Filling
- Mix 2 cups Forager plant-based cashew yogurt, juice of 1 lemon (about 2 ounces of lemon juice, 1 tsp vanilla extract, 1 cup powdered sweetener of choice. After adding 1 cup of powdered sweetener, taste the filling and adjust the sweetness. The lemons in my garden are quite sour so I added a ¼ cup more at a time and ended up using 1½ cups of powdered monk fruit.
- Mix in the xanthum gum which will quickly thicken the filling.
- Pour the filling into the tart pan and refrigerate for at least 2 hours so the filling sets.
Decorate the tart
- Use fruit or berries of choice.
Remove the tart pan
- Place tart on a cup and gently let the rim slide down. Use a chef’s knife to carefully remove the bottom of the tart pan. If you decide not to remove the bottom of the tart pan, be sure to cut the tart very carefully so you don't damage the pan's nonstick surface (for example, by using the edge of a nonstick spatula to cut the slices).
Notes
12.7 carbs per serving
Did you try this recipe? Let me know @cathyscakesalon or tag #cathyscakesalon.
Fun decorating ideas. I went for the geometric look and loved assembling it. Tastes great, is a nice light dessert.