vegan fruit tart, vegan dessert, dessert, healthy recipe

1. Gather the ingredients.

  • Vegan pie crust, storebought or see next step for recipe recommendations
  • 2 cups almonds, blanched, with skins removed*
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup maple syrup
  • ¼ cup plus 1/8 cup water (or more as needed)
  • Fresh fruit, such as berries or kiwi, about 2 cups or as desired

*To do this, put several cups of water in a soup pot or saucepan. Bring to a boil and drop the almonds in. Let boil and bubble for about 2 minutes then turn off the heat and drain the almonds. Once the almonds have cooled slightly, squeeze one end and pop the skins off. I like to do this over a colander so that I can pop the now-unskinned almond into a clean colander.

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2. Soak the almonds.

Soak the almonds for at least three hours to make them easier to process.

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3. Make the crust.

Grease a pie pan with coconut oil. Make your favorite crust recipe or use the delicious hazelnut version I used from the new Oh She Glows cookbook. If making the hazelnut crust, bake for 10 minutes, remove from the oven, and let cool. To make an easy nut crust, you can take a few cups of almonds and process them in the food processor along with some pitted dates until a sticky dough forms. Press into pie pan. This version will not yield defined pieces of pie like an actual crust will, but it will still be delicious!

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4. Make the cream.

Add the almonds, vanilla and almond extracts, maple syrup and water to a high-speed blender. Blend until smooth and creamy, scraping down the sides as necessary. You can add more water a tablespoon at a time to make the mixture smooth. You want a thick cream-basically, it is the type of cream you will scoop out of your blender, rather than pour.

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5. Fill the pie.

Scoop the cream into the cooled pie crust, cover the tart with plastic wrap, and place in the fridge for at least 2 hours.

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6. Chop up fruit and decorate tart.

About 30 minutes to an hour before serving, chop up fruit into small pieces and decorate tart. I used strawberries, kiwi, and raspberries but any berries would be delicious. I’m definitely going to make a July 4th version with strawberries, blueberries, and blackberries. Return the decorated tart to the fridge until you are ready to serve.

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 7. Serve and enjoy.

Use a sharp knife to cut the pie and crust and serve. Makes 8-10 servings. Re-cover any leftovers with plastic wrap and refrigerate for up to 3 days.

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Vegan Fruit Tart with Almond Cream Filling

  • Vegan pie crust, storebought or see below for recipe recommendations
  • 2 cups almonds, blanched, with skins removed*
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup maple syrup
  • ¼ cup plus 1/8 cup water (or more as needed)
  • Fresh fruit, such as berries or kiwi, about 2 cups or as desired

*To do this, put several cups of water in a soup pot or saucepan. Bring to a boil and drop the almonds in. Let boil and bubble for about 2 minutes then turn off the heat and drain the almonds. Once the almonds have cooled slightly, squeeze one end and pop the skins off. I like to do this over a colander so that I can pop the now-unskinned almond into a clean colander.

Gather the ingredients. Soak the blanched almonds for at least three hours to make them easier to process. Meanwhile, make the crust. If buying a crust, prebake it and let cool. Grease a pie pan with coconut oil. Make your favorite crust recipe or use the delicious hazelnut version I used from the new Oh She Glows cookbook. If making the hazelnut crust, bake for 10 minutes, remove from the oven, and let cool. To make an easy nut crust, you can take a few cups of almonds and process them in the food processor along with some pitted dates until a sticky dough forms. Press into pie pan.

Next make the cream. Drain the soaked almonds and add almonds, vanilla and almond extracts, maple syrup, and water to a high-speed blender. Blend until smooth and creamy, scraping down the sides as necessary. You can add more water a tablespoon at a time to make the mixture more smooth if necessary. You want a thick cream; basically, it is the type of cream you will scoop out of your blender, rather than pour.

Scoop the cream into the cooled pie crust, cover the tart with plastic wrap, and place in the fridge for at least 2 hours. About 30 minutes to an hour before serving, chop up fruit into small pieces and decorate tart. I used strawberries, kiwi, and raspberries, but any berries would be delicious. I’m definitely going to make a July 4th version with strawberries, blueberries, and blackberries. Return decorated tart to refrigerator until ready to serve. Use a sharp knife to cut the pie and crust and serve. Re-cover any leftovers with plastic wrap and refrigerate up to 3 days. Makes 8-10 servings.

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