Second, enjoy brunch on the patio. This is a no-brainer.
Third, head to your local farmers’ market and grab all the berries you can find. Then, make this tart.
Since the beginning of time, I have wanted to make vegan tarts. True story.
Enough is enough. This lady can make her tarts. We went to Sur La Table to buy a few mini tart pans. Warning: You may hear me squeal when I see tiny things. I’m still over my excitement while making these tarts.
If you don’t own tart pans, you can also make it into a single large pie. Simple fix.
We are always true to our promise of simplicity. This recipe only requires eight ingredients.
It’s also vegan, gluten-free, and completely customizable. Have you only got raspberries? You can do it. Not a mango fan? Leave them out. Use limes instead. Use limes. This tart is easy to make.
It is a sinfully delicious filling that only requires four ingredients. It literally tastes like a lemon cookie. Oh dear.
Bring on the fruits! I chose a mix of rainbow berries and kiwi with mango. You can use any fruit that you have.
Ingredients
CRUST
- 7-12 whole Medjool dates, pitted (if sticky or moist, do not soak for more than 10 minutes in warm water, then drain thoroughly).
- 2 cups of raw walnuts
- 1/4 tsp sea salt (optional)
Filling
- I used Morinaga/ gently pressed and drained in a towel for 15 minutes or more.
- 1/2 tsp vanilla extract
- Use date candy (I used half date caramel and half agave).
- Juice 1 medium lemon (2 Tbsp of juice per lemon)
- A mixture of fresh fruits (blueberries or strawberries, kiwi or mangos, or any other fruit you like // divided).
Instructions
- While preparing the crust, press/drain the tofu.
- Add walnuts into a processor and pulse until you achieve a semi-fine mixture.
- While the processor is running, add dates through the spout one by one until the mixture looks like dough. The dough should retain its shape when squeezed with two fingers. It will take between 7 and 12 dates depending on their size (as written in the original recipe // adjust if changing batch size).
- Line a standard tart or pie pan or several 4 3/4 inch tart pans with parchment paper (I purchased mine right here). Divide the crust evenly between each pan and use your hands to press it into place. Use a glass and another parchment sheet to press it firmly into place. You don’t need to make it perfect. Set in the freezer to chill.
- Blend the tofu with lemon juice, vanilla, and sweetener to taste in a blender until smooth and creamy. Scrape down the edges as necessary. I used half date and half agave. You can adjust the sweetness/tartness to your desired level.
- Top with lemon filling after removing the crust from the freezer. Then, just before serving, top the fruit with the lemon filling. Serve with Coconut Whipped Cream for an extra special touch.
- Keep leftovers in your fridge for a maximum of a few hours. For longer-term storage, transfer to the freezer.
