Vegan Mixed Berry Tart
This showstopping tart proves that plant-based desserts can be every bit as elegant as their dairy-laden counterparts. The filling is a silky cashew cream — soaked, blended with full-fat coconut milk, lemon juice, and vanilla until completely smooth — that sets up beautifully inside a flaky, golden crust made with vegan butter. A generous tumble of fresh strawberries, blueberries, raspberries, and blackberries covers the top, making every slice look like it came straight from a patisserie window. The glaze is set with agar-agar powder instead of gelatin, which is the small but essential detail that keeps the whole tart entirely free of animal products without sacrificing that glossy, professional finish. It serves 8, so it's an ideal centerpiece for a dinner party, a summer gathering, or any occasion where you want to genuinely impress people. The steps are methodical but very approachable — blind-bake the crust, blend the filling, arrange the fruit, brush on the glaze, and let the fridge do the rest. The result is cool, creamy, bright, and just tart enough to keep you reaching for another slice.
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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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