While traditional fruit tarts often boast a delicate, buttery shortbread crust and a creamy, egg-based custard filling, this modern vegan fruit tart recipe offers a refreshing and equally satisfying alternative. Crafted with entirely plant-based ingredients, these tarts prove that you don’t need dairy or eggs to achieve an indulgent dessert. In fact, I promise you, these are just as good, if not better, than their conventional counterparts. What’s more, they are significantly easier to make, requiring absolutely no baking, and they come packed with wholesome, natural goodness.

The magic of these fruit tarts lies in their simplicity and the thoughtful combination of ingredients. The crust is ingeniously made from a blend of dates and almonds, providing a naturally sweet, chewy, and satisfying base without ever needing to touch an oven. The luxurious filling is a dream come true, created from silky coconut cream and smooth cashews, delivering a rich and velvety texture that perfectly complements the sturdy, flavorful crust. Topped with a colorful array of fresh fruit, each bite is a harmonious blend of creamy, crunchy, and naturally sweet flavors. Every component of this dessert is carefully selected to be natural, vegan, and gluten-free, catering to various dietary preferences without compromising on taste.

I absolutely adore individual-sized desserts, which is why I opted to make these mini vegan fruit tarts. There’s something undeniably charming and convenient about having your own perfect portion, much like my popular coconut cream chocolate mousse. If you’re a fan of no-bake mini treats, you’ll also love exploring other easy and delicious options like these vegan chocolate turtles, rich chocolate cashews, or wholesome dark chocolate peanut butter balls. These recipes are perfect for satisfying your sweet tooth with healthier, plant-based choices.

Ingredient Notes & Selection Tips

Crafting the perfect no-bake vegan fruit tart begins with selecting high-quality ingredients. Here’s what to look for to ensure your tarts are absolutely delicious.

A comprehensive list of ingredients and precise amounts can be found in the detailed recipe card below. This section provides specific guidance on selecting the best ingredients for optimal flavor and texture.

For the No-Bake Vegan Crust:

• Medjool Dates: These are truly the star of our crust! I highly recommend using Medjool dates because they are naturally softer, wonderfully sweet, and have a rich, caramel-like flavor that works perfectly as a binder and sweetener. Their moisture content is crucial for the crust to stick together without added oils. If your dates feel a bit dry, simply soak them in warm water for about 10 minutes, then drain thoroughly before using.
• Almonds: Raw almonds provide a fantastic crunch and nutty flavor that forms the backbone of our crust. They are also packed with healthy fats and protein. You have flexibility here; you could use just almonds, walnuts for a slightly richer flavor, or even a combination of both to create a unique taste profile. Ensure they are unsalted and raw for the best results.
• Fine Sea Salt: A pinch of sea salt is essential to balance the sweetness of the dates and enhance the nutty flavors of the almonds, bringing all the crust ingredients into perfect harmony.

For the Creamy Vegan Fruit Tart Filling:

• Full-Fat Canned Coconut Cream: This is the secret to our incredibly rich and creamy filling! Coconut cream is thicker and has a higher fat content than regular coconut milk, which is exactly what we need for that luxurious, custardy texture. It’s crucial to use full-fat CANNED coconut cream (not the carton variety) and refrigerate the can overnight. This allows the thick cream to separate and solidify at the top, leaving the watery liquid at the bottom. Only scoop out the thick cream for the filling. Do NOT use low-fat coconut milk, as it will result in a runny filling.
• Cashews: Soaked cashews are indispensable for achieving a wonderfully smooth and silky filling. Soaking them overnight (or using the quick-soak method described in the tips section) softens them significantly, allowing them to blend seamlessly into a creamy texture with the coconut cream, eliminating any graininess. They add a subtle richness and body to the filling.
• Pure Maple Syrup: For natural sweetness and a hint of warmth, pure maple syrup is the ideal choice. Please, always opt for pure maple syrup – avoid artificial pancake syrups, as their flavor and composition will not yield the same delicious results.
• Fresh Lemon Juice: A squeeze of fresh lemon juice is vital! It brightens the flavor of the filling, cutting through the richness of the coconut and cashews, and adds a delicate tang that truly elevates the overall taste of the tart.

For the Fresh Fruit Topping:

• Fresh Fruit of Your Choosing: The beauty of these tarts is their versatility! For the tarts pictured, I used a vibrant combination of finely chopped strawberries, brightly colored chopped kiwi, and sweet blueberries. However, feel free to get creative! Other excellent options include ripe mango slices, juicy peach or nectarine segments, tart raspberries, or even black grapes. Choose fruits that are in season for the best flavor and visual appeal.

Essential Equipment for No-Bake Fruit Tarts

Making these delightful no-bake fruit tarts requires only a few key pieces of kitchen equipment. Having the right tools will make the process much smoother and ensure perfect results.

• Good Quality Food Processor: A robust food processor is crucial for both the crust and the filling. For the crust, it needs to effectively break down and bind the dates and nuts into a cohesive dough. For the filling, it’s essential for blending the cashews and coconut cream into a perfectly smooth consistency. I’ve found an 8-cup processor works well, offering enough space without being too large. A 4-6 cup model would be even more ideal for these mini tarts, ensuring the ingredients are processed efficiently without getting stuck. Ensure your food processor has a sharp blade for best results.
• Mini Fruit Tart Pans: To create those adorable individual portions, you will need 6 mini fruit tart pans. I typically use ones with removable bottoms, which can make serving and presentation a bit easier if you choose to take the tarts out of the molds. However, since I often enjoy eating the tarts directly from the mold, the removable bottom isn’t strictly necessary. If you don’t have tart pans, muffin tins lined with paper or silicone liners can serve as a decent alternative, though the shape will be different.
• Baking Sheet: A simple baking sheet is useful for easily transferring the prepared tart pans to and from the refrigerator, keeping them stable and level during the chilling process.
• Measuring Cups & Spoons: Standard kitchen measuring tools are needed for accurate ingredient quantities.

How to Make Delicious No-Bake Vegan Fruit Tarts

Creating these easy and delightful no-bake fruit tarts is a straightforward process that will have you enjoying a healthy dessert in no time. Follow these steps for perfect results!

Step 1: Prepare the Crust Base. Begin by adding your pitted Medjool dates, raw almonds, and a pinch of fine sea salt into your food processor. Pulse on high speed until the ingredients are thoroughly blended and the mixture starts to clump together. You’ll know it’s ready when you can pinch a small amount between your fingers, and it holds its shape. This process typically takes about 1-2 minutes, and you may need to pause and scrape down the sides of the food processor a few times to ensure everything is evenly incorporated.

Step 2: Form the Tart Crusts. Arrange your mini tart pans on a baking sheet, which will make them easier to transport. Take approximately ¼ cup of the prepared date-almond “dough” and press it firmly into the bottom of each tart pan. Use your fingertips to spread the dough evenly across the base and slightly up the sides of the pan, creating a foundational layer for your tarts.

Step 3: Define the Edges. Now, using both your fingers and thumbs, carefully press and pinch the “dough” up the sides of each tart pan. This action forms the neat edges of your tart crusts. It’s important to work the dough diligently with your hands to ensure it’s well-packed and sticks together securely, creating a stable and attractive border for your filling. Aim for an edge thickness of about ¼ inch for stability.

Step 4: Prepare the Creamy Filling. Take your chilled coconut cream (scooping only the thick cream from the top of the can), along with your pre-soaked cashews, fresh lemon juice, and pure maple syrup, and add them to a clean food processor. Blend on high speed until the cashews are completely pulverized and the mixture achieves a perfectly smooth, velvety consistency. Be mindful not to overblend, as this can sometimes cause the coconut cream to curdle (see expert tips for more on this!).

Step 5: Fill the Tart Shells. Carefully scoop the luscious coconut cream filling into each of the prepared tart pans, ensuring an even distribution among all six crusts. Use a small spatula or the back of a spoon to gently spread the filling out, creating a smooth and level surface for your fruit topping.

Step 6: Add Fresh Fruit Topping. The final step in assembling your tarts is to adorn them with a generous and colorful layer of fresh fruit. Arrange your chosen fruits—strawberries, kiwi, blueberries, or any combination you prefer—artistically on top of the creamy filling. This not only adds a burst of flavor but also makes for a visually stunning dessert.

💭 Important Note on Setting: Once your beautiful tarts are fully assembled with their fruit toppings, they must be refrigerated to properly set. Allow them to chill for a minimum of 2-3 hours before serving. For optimal firmness of both the crust and the coconut cream filling, four or more hours of refrigeration is ideal. This chilling time is essential for the flavors to meld and the textures to become perfectly firm.

Expert Tips for Perfect Vegan Fruit Tarts

Achieve consistently perfect no-bake vegan fruit tarts with these helpful tips and tricks:

Precision in Crust Formation: When shaping the crust within the tart pans, aim for the edges to be approximately ¼ inch thick. This specific thickness provides structural integrity, significantly helping the tarts maintain their shape, especially if you plan to carefully remove them from the pans for serving.

Handling Fragile Crusts: The date-and-nut crust, while delicious, can be delicate. For the easiest and most reliable experience, I highly recommend serving these tarts directly from their tart pans. If you do wish to remove them, do so with extreme care. Use a thin, flat spatula to gently lift and transfer the tarts to a serving plate, ensuring you support the entire base to prevent breakage.

Avoid Over-Blending the Filling: When making the coconut cream and cashew filling, blend until just smooth and creamy. It’s crucial not to overmix! Excessive blending can cause the delicate emulsion of the coconut cream to break, leading it to curdle or become grainy. Trust me, this happened to me once, and the result was unusable. Stop blending as soon as you achieve a silky-smooth consistency.

Quick-Soak Cashew Method: Forgot to soak your cashews overnight? No problem! Bring a pot of water to a boil, remove it from the heat, add your cashews, cover the pot, and let them sit for 20 minutes. Drain and rinse them thoroughly before using, and they’ll be perfectly softened for blending.

Ensure Dates are Soft: The quality of your Medjool dates directly impacts the crust’s texture. Always ensure your dates are soft and pliable, not dried out or hard. If they feel firm, you can quickly soften them by soaking them in hot water for about 10 minutes, then drain well before adding them to your food processor.

Creative Flavor Boosts for Filling: While the basic filling is delightful, consider adding a touch of vanilla extract, a pinch of cardamom, or a bit of orange zest to the coconut cream mixture for an extra layer of flavor complexity. These additions can transform the tart to suit different palates or occasions.

Troubleshooting a Dry Crust: If your crust mixture seems too dry and isn’t sticking together after blending, add a teaspoon of water (or a touch more maple syrup) at a time to the food processor and pulse again until it reaches the desired sticky consistency. Be careful not to add too much liquid, or the crust will become too wet.

Frequently Asked Questions (FAQs)

Explore More Wholesome Vegan Recipes

If you’ve loved these delightful vegan fruit tarts and are eager for more plant-based culinary adventures, you’re in luck! Here are some other fantastic vegan recipes that are clean, healthy, and incredibly satisfying: