Dairy Free Vegan Fruit Tart

Total time2 hr 55 min

Prep time35 min

Cook time20 min

This tart layers a crisp almond flour crust with a lusciously smooth cashew cream filling, sweetened with maple syrup and brightened with fresh lemon juice for a tangy, custard-like finish. Once chilled and firm, it's topped edge to edge with a mosaic of fresh strawberries, kiwi, and berries, then finished with a glossy agar glaze that gives every slice that bakery-case shine. The crust bakes up sturdy and golden thanks to almond flour and tapioca starch, giving you a sturdy base that holds its shape through slicing. Coconut milk lends the filling its rich, silky texture without any cooking required beyond a quick blend. It's an elegant, make-ahead dessert that's naturally suited to a dairy free table, no special-occasion excuse needed. Each wedge delivers that perfect balance of buttery-crisp crust, creamy filling, and juicy, glazed fruit on top.

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Ingredients

8 servings

For the crust

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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3 tbsp tapioca starch
2 tbsp organic cane sugar
¼ tsp fine salt
3 tbsp vegan butter, melted
1 tbsp cold water

For the cashew cream filling

1 ½ cups raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
½ cup full-fat coconut milk
3 tbsp maple syrup
2 tbsp fresh lemon juice
1 tsp vanilla extract
⅛ tsp fine salt

For the agar glaze

½ cup water
1 tsp agar-agar powder
1 tbsp maple syrup

For the topping

2 cups mixed fresh fruit (such as strawberries, raspberries, blueberries, kiwi, or mandarin segments), sliced or halved as needed

Instructions

1
Soak the cashews: place the raw cashews in a bowl, cover with cold water by at least 2 inches, and let soak for at least 2 hours at room temperature (or overnight in the refrigerator). Drain and rinse well before using.
2
Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, tapioca starch, organic cane sugar, and fine salt until combined. Add the melted vegan butter and cold water, then pulse until the mixture clumps together and holds its shape when pressed between your fingers.

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