Fruit tarts are so pretty and tasty!
But, don’t be intimidated because these fruit tarts aren’t as time consuming as they look. It took me an hour to make them, including 30 minutes of chilling time. It’s just 30 active minutes for something extra special. I don’t make these very often, but, they’re easier to make if you just cut the top of the strawberries flat, instead of cutting them into roses, which took me about 15 minutes. Still, an hour total!
An unusual twist for vegan fruit tarts:
I used raisins instead of dates, because I like the flavor better. But, you could easily substitute pitted dates, if you prefer. I always have raisins in my pantry, so it’s convenient. The tart crust tastes delicious enough to simply fill with fruit and skip the fancy blue colored yogurt to make them vegan…and simpler. But, you know me…we loved them!
Here’s more tips for making fruit tarts:
For larger tarts such as the 2 ½ inch square size shown in photo, double the recipe, using a tablespoon of tart mixture per opening. If you don’t have almond meal or oat flour, make some in your food processor with raw, unsalted almonds, and old fashioned oatmeal, by processing the almonds, then the oatmeal until they are both very finely ground.
This might make fruit tarts more convenient:
I sometimes substitute avocado oil or delicately flavored olive oil for the coconut oil, if I’m out of the later. A lot of vegan bakers use coconut butter. It just needs to be a healthy fat with little flavor of its own.
Have you tried my other healthy desserts?
Some of these are easier, but, all of them are delicious!
See the dessert recipe gallery. You might enjoy the raw vegan apple crisp, or the roasted pear with a 5-minute walnut sauce desserts.
- ¾ Raisins, soaked in hot water for 10 minutes
- ½ C Almond meal
- ¼ C Oat Flour
- 2 T Melted virgin coconut oil
- ½ C Coconut Yogurt, any white flavor
- ¼ t Blue Majik spirulina powder (optional)
- 12 strawberries, or fruit of your choice
- Heat hot water to soak raisins.
- Add raisins to a bowl and cover with about one cup of water, or, covered by one inch.
- Set aside to soak and plump.
- Cut parchment paper strips to line mini muffin pans, with ends sticking up to make removing the tarts easier with 1 inch paper “handles”, or use tart pans; in either case, spray openings with oil to prevent sticking.
- In a food processor, combine the rest of the ingredients.
- Drain the raisins in a sieve, and discard water; adding raisins to processor bowl as well.
- Process, adding a tablespoon or more of almond meal if the dough is too sticky to work with.
- Eventually dough will become crumbly and be able to form into balls.
- Press into prepared pan(s) by dividing dough evenly into rounded teaspoon sized balls.
- Press down with your thumb or a tart tamper to make evenly rounded openings about ½ inch high going up on the sides.
- Place in freezer for 20 minutes, while you ready the yogurt and fruit.
- Remove tarts from freezer, fill with a small amount, or a teaspoon of yogurt, but, don’t cover the top of the side walls of the tarts.
- Refrigerate for 10 minutes.
- Add fruit as desired.
- Serve immediately or, cover and keep refrigerated for up to 3 days.
