Vegan Fruit Tart
This showstopping dessert proves that plant-based baking can be every bit as elegant and indulgent as the classic version. The crust is built from almond flour and tapioca starch, pressed into a tart pan and baked until the edges turn golden — no eggs or dairy needed to hold it together beautifully. The filling is where the magic really happens: soaked raw cashews blended with full-fat coconut milk, maple syrup, fresh lemon juice, and vanilla create a silky, thick cream that sets up firm enough to support a full layer of fresh fruit. Strawberries, raspberries, blueberries, kiwi, or mandarin segments all work wonderfully, and the colorful arrangement makes every slice look like it came from a patisserie window. A quick agar-agar glaze — the plant-based answer to gelatin — gets brushed over the fruit to give it that gorgeous, glossy finish you'd expect from a professional tart. The whole thing slices into 8 clean wedges and holds its shape at the table, which makes it ideal for entertaining. It takes a little planning ahead for the cashew soak and chill time, but the actual hands-on work is straightforward and completely worth it.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups almond flour
- 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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