Fructose Free Vegan Mixed Berry Tart

Total time3 hr 5 min

Prep time40 min

Cook time25 min

4.7

(28)

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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
Ingredient note
A serving of up to about five medium strawberries is low in fructose. This recipe contains only about 3 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
½ cup fresh blueberries
½ cup fresh raspberries
Ingredient note
A serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 3 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
¼ cup fresh blackberries
Ingredient note
A low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid blackberries, please tap it and change its rating to Red.

For the berry glaze

¼ cup blueberries or raspberries (for the glaze)
Ingredient note
A serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 3 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
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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