Vegan Berry Tart Recipe
Creamy summer Vegan Berry Tart with a lemony vanilla filling and almond gluten-free crust, simple to make and perfect for any gathering or as a light dessert.
How to Make the Best Vegan Berry Tart
This Vegan Berry Tart is the perfect summer dessert—light, refreshing, and absolutely stunning on any table. The nutty almond flour crust provides a delicate crunch that pairs beautifully with the creamy, lemon-scented filling, while a generous tumble of fresh berries adds natural sweetness and vibrant color.
What makes this tart special is the silken tofu-based filling. When blended until perfectly smooth with lemon zest, vanilla, and maple syrup, it creates a luscious custard-like texture that’s completely dairy-free. The subtle lemon flavor brightens every bite without overpowering the delicate vanilla notes. Plus, since the crust uses almond flour, this dessert is naturally gluten-free.
While it does require a couple hours of chilling time for the filling to set, the active preparation is surprisingly simple. Make the crust, blend the filling, and let your refrigerator do the rest. Top with whatever berries look best at the market—strawberries, blueberries, raspberries, or blackberries all work wonderfully—and you’ve got an impressive dessert that’s as delicious as it is beautiful.
Vegan Berry Tart
Creamy summer Vegan Berry Tart with a lemony vanilla filling and almond gluten-free crust, simple to make and perfect for any gathering or as a light dessert.
Ingredients
Almond Flour Crust
Lemony Vanilla Filling
Topping
Instructions
Make the Crust
- Whisk together dry ingredients: almond flour, flour, and tapioca starch. Add coconut oil, coconut sugar, and 3 tablespoons of water, mixing together with a fork—it will be crumbly. Add another tablespoon of water, more if needed until the dough just comes together. We are going for the texture of playdough.
- With a rolling pin, roll out the dough on a silicone mat or parchment paper, using a sprinkle of almond flour to keep it from sticking if needed. The dough is very forgiving—you can easily repair rips and tears by pressing it with pieces of the dough. Alternatively, you could press in the entire crust. Transfer the dough to a 10-inch tart pan with removable bottom. With a fork, poke holes across the bottom.
- Bake at 350°F for 20-25 minutes until just starting to color. Set aside to cool on a rack.
Make the Filling
- In a food processor, blend silken tofu, lemon zest, lemon juice, vanilla, maple syrup, and salt until ultra silky smooth. While the processor is running, pour in the melted coconut oil, letting it fully incorporate.
- Spread the tofu filling evenly into the cooled tart crust. Refrigerate for 2 hours.
Serve
- Scatter fresh berries over the top just before serving. This tart is best enjoyed the day you make it. It will hold in the fridge for a day, though the crust will be less crisp.
Notes
- Allow 2 hours chilling time for the filling to set properly.
- Mori Nu brand extra firm silken tofu in aseptic packages works best for this recipe.
- You'll need a 10-inch tart pan with a removable bottom.
- For best results, add the berries right before serving to keep them fresh.
