Vegan Mixed Berry Tart
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups all-purpose flour
- 2 tbsp organic cane sugar
- ¼ tsp salt
- ½ cup vegan butter, cold and cubed
- 3–4 tbsp ice water
For the cashew cream filling
- 1 ½ cups raw cashews, soaked in cold water for at least 2 hours then drained
- ½ cup full-fat coconut milk
- 3 tbsp organic cane sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
For the berry topping
- ½ cup fresh strawberries, hulled and halved
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ¼ cup fresh blackberries
For the berry glaze
- ¼ cup blueberries or raspberries (for the glaze)
- ¼ cup water
- 2 tbsp organic cane sugar
- 1 tsp agar-agar powder
For serving
- fresh mint leaves (optional)
Instructions
- 1
In a food processor, pulse the flour, sugar, and salt together until combined. Add the cold cubed vegan butter and pulse 8–10 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in 3 tbsp of ice water and pulse until the dough just begins to clump together when pressed between your fingers — it should hold without being sticky. If it crumbles, add the remaining 1 tbsp ice water and pulse once more.
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