In San Francisco, Karl the Fog has already started rolling in to reclaim his land. Kids have started another school year and traffic has unexpectedly crept back into our commutes. Luckily for all of us, we can still hang on to those last precious moments of summer for a few more weeks as summer produce is still available. The beauty of this recipe is that you can top it with any of your favorite summer fruit!
I’ve been making desserts again but didn’t realize how limiting classic desserts were to vegans. My coworker’s husband is vegan and we talked about how often he would just skip dessert entirely during dinner because there weren’t many vegan options. Dairy, butter, and eggs are almost the holy trinity to any dessert dish. I decided to make a vegan tart that not only is vegan-friendly, but so delicious that folks without diet restrictions wouldn’t even notice the difference. ENJOY!
Equipment: you will need 10 3-inch tart pans for this recipe (similar to these) or you can use a single 9″ tart pan.
Vegan Fruit Tart
- 1/2 cup whole almonds, toasted
- 1/4 cup whole grained rolled oats
- 1/8 teaspoon kosher salt
- 1 cup pitted dates
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 cup raw cashews, soaked in water for 4-12 hours
- 1/4 cup honey
- 2 lemons, zested
- 1/4 cup fresh lemon juice
- 3 tablespoons cold water
- 6 tablespoons coconut oil, melted and cooled
- 1/8 teaspoon kosher salt
- Fruit of choice
- Step 1 Preheat oven to 350F.
- Step 2 In a food processor, pulse almonds, oats, ground ginger, ground cinnamon, and salt until mixtures resembles a coarse meal.
- Step 3 Add dates and pulse until a dough forms.
- Step 4 Divide the dough into 10 equal parts and press into the 3-inch tart pans, ensuring that the dough is evenly distributed on the bottom and also pushed up the sides.
- Step 5 Bake until slightly browned, about 10-12 minutes.
- Step 6 Remove and cool completely.
- Step 7 When the pans are cool enough to handle, remove the tarts from the pans by inverting the pan or use a blade offset spatula to loosen the tart from the pan.
- Step 8 Rinse and drain cashews.
- Step 9 Place cashews into a blender with honey, lemon zest, lemon juice, and salt and blend starting on low. Gradually increase the speed to high while slowly adding the water.
- Step 10 Blend for 2-3 minutes until the mixture is silky.
- Step 11 Lower speed to low again and add the coconut oil. Blend until everything is just mixed. Over blending at this point may cause the mixture to become grainy.
- Step 12 Pour the filling into the cooled down tarts.
- Step 13 Slice fruit and roll into rose shape.
- Step 14 Use an offset spatula to place the rolled fruit on top of the tart.
- Step 15 Allow tart to chill for at least an hour before serving.