This creamy Vegan Berry Tart recipe is perfect for summer entertaining! Made with lemon-vanilla filling and a gluten-free almond crust, topped with fresh summer berries.
This tart recipe is packed with vibrant, fresh summer berries that burst with flavor in every bite. The silky, lemony vanilla filling contrasts the juicy tart berries, while the almond crust adds a nutty crunch that ties everything together. Silken tofu blends up with lemon and vanilla into a creamy, luscious vegan custard. I love making vegan fruit tarts with all the colorful summer berries, the fruit creates a visually stunning masterpiece with little effort.
Why You’ll Love This Vegan Dessert!
- Light and refreshing summer flavor. Lemony vanilla vegan cream and nutty crust with luscious fruit topping!
- Vegan & gluten-free. A dietary-friendly dessert to serve to family and friends!
- Perfect for social gatherings! Bring this pastry to any summer party for an impressive, yet light dessert.
Vegan Tart Ingredients
- Fresh berries: Choose your favorites! Choose one or two, or get extra decorative with an array of colorful berries. Use blueberries, raspberries, strawberries, boysenberries, currants and more! Check your local farmers market for some unique varieties.
- Extra firm silken tofu: Gives the tart a luscious, creamy texture- like a vegan custard! Extra firm is going to give more stability to the tart. Mori Nu, in aseptic packages, is our preferred brand for silken tofu and is available to order online.
- Lemon zest and lemon juice: For tangy lemon flavor with each bite.
- Vanilla paste or vanilla extract: Pairs beautifully with lemon for an incredible, subtly sweet flavor.
- Maple syrup: For a bit of sweetness in the tart that balances well with the tart berries.
- Flour: You’ll need both almond flour and a gluten-free flour blend (or use rice flour or all-purpose flour). Almond flour gives the crust a nutty taste!
- Tapioca starch and coconut oil: To bind the crust together. You can sub cornstarch or use vegan butter instead of coconut oil.
- Coconut sugar: Or cane sugar. For a hint of sweetness in the crust!
See the recipe card below for the full list of ingredients.
How to Make a Vegan Tart
Step 1: Prep the crust. Preheat the oven to 350F. Whisk together the dry ingredients (almond flour, flour, tapioca starch). Add coconut oil, coconut sugar, and 3 tablespoons water and mix with a fork. The mixture will be crumbly, so add another tablespoon of water (more as needed) until the dough just comes together. The texture should be like playdoh.
Step 2: Roll, form and bake the crust. Using a rolling pin, roll out the dough on a silicone mat or parchment paper. A little almond flour will prevent sticking. It’s okay if you rip or tear the dough- it is forgiving! Simply fix by pressing in pieces of dough. (See notes for pressing the dough instead of using a rolling pin.) Transfer pie crust to a 10-inch tart tin. Use a fork to poke holes across the bottom, then bake at 350F for 25-30 minutes. Cool on a rack.
Step 3: Make the filling. Add silken tofu, lemon zest, lemon juice, vanilla, maple syrup, and salt to a food processor. Blend until silky smooth- no lumps! While the food processor runs, pour in melted liquid coconut oil to let it fully incorporate.
Step 4: Add filling and chill. Spread the tofu filling evenly into the cooled tart crust and refrigerate for 2 hours.
Step 5: Add berries and serve. Scatter fresh berries over top, slice with a sharp knife and serve immediately!
Storage
The tart is best enjoyed right away or on the same day. You can store leftovers in the fridge for a day or two, but the crust will not be as crisp.
FAQs
Here we use silken tofu for the base of the filling to achieve that ultra creamy and smooth texture that results in a custard-like texture and taste.
To keep the crust crisp, it is best to enjoy the tart on the same day that it is prepared.
Assemble the tart on the same day it is served for optimal texture, however you could blend the filling together and store it in the refrigerator a day or two before assembling.
The dough may have been too dry. Make sure the oven is not too hot and bake on the middle rack. Don’t overbake. Save the dough trimming to patch any cracks after it has baked, and slide it back into the oven for a few minutes.
Love this dairy-free Vegan Berry Tart? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Summer tart Recipes
Vegan Berry Tart
- Prep Time: 30
- Cook Time: 30
- Total Time: 3 hours
- Yield: 10″ tart
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
- Diet: Vegan
Description
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. Aloow 2 hours chilling time.
Ingredients
Crust
- 10” tart pan with removable bottom
- 168 grams (1 1/2 cups) almond flour
- 60 grams (1/2 cup) gf flour blend, rice flour or all purpose flour
- 40 grams (1/3 cup) tapioca starch or cornstarch
- 1/2 teaspoon salt
- 1 tablespoons coconut oil or vegan butter
- 2 tablespoons coconut sugar or cane sugar
- 4–6 tablespoons of water
Filling
- 12.3 ounces extra firm silken tofu (Mori Nu, in aseptic packages, is our preferred brand for silken tofu)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- pinch of salt
- 2 tablespoons coconut oil, melted
2-3 cups of fresh berries
Instructions
- For the Crust: Whisk together dry ingredients: almond flour, flour, tapioca starch . Add coconut oil, coconut sugar and 3 tablespoons of water, mix 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 playdoh.
- With a rolling pin, roll out the dough on a silicone mat or parchment paper, use 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. I find it to be easier to make it even thickness by rolling and then pressing as needed. Transfer the dough to a 10″ tart pan. With a fork, poke holes across the bottom. Bake at 350F for 20- 25 minutes until just starting to color. Set aside to cool on a rack.
- For 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.
- To serve scatter fresh berries over the top. Serve immediately. This tart is best enjoyed the day you make it. It will hold in the fridge for a day, the crust will be less crisp.
Notes
To press dough rather than roll: Take 1/3 of the dough and make a log to press into the edges. Press the remainder into the bottom of the tart pan. Press in until evenly with your hands. Take a measuring cup (a metal one that is slightly warm works great) and smooth out by pressing in with the bottom of the cup.
This tart is at its best the day you make it. Store leftovers in a sealed container in the fridge up to 2 days.
Nutrition
- Serving Size:
- Calories: 281
- Sugar: 14.3 g
- Sodium: 82 mg
- Fat: 10.1 g
- Saturated Fat: 4.4 g
- Carbohydrates: 27.3 g
- Fiber: 2.1 g
- Protein: 6.2 g
- Cholesterol: 0 mg
It’s an absolutely delicious recipe. I didn’t tell anyone it was tofu and everyone loved it. My vegan and diabetic friends especially appreciated it.
(I’d post a picture but couldn’t find a way. 😉)
So glad this worked out for everyone Kim!
This turned out perfectly- so delicious!
Great to hear Heather!
I haven’t tried the recipe yet, but just had to comment on how beautiful it looks
Thanks!
The crust was fantastic. I used regular(not GF) wheat flour and pressed it into the tart pan (I’ll do anything not to pull out a rolling pin).
The lemon and maple were not enough to cover the raw tofu flavor of the filling. I had to doctor it up with limoncello and some ginger liqueur (just a few tablespoons total). My grocery store didn’t have silken tofu with any degree of firmness, but it all held up OK, like the texture of pudding really. The tart pan leaked, but that’s probably because I didn’t use firm silken tofu and added more liquids to flavor the filling. Used peaches and blueberries with vanilla powder and cardamom for the topping.
I’m not rating it because of my tweaks—just sharing for others to refer to. It was lovely and healthful and my husband liked it. I love tofu so I thought it was good. Nice option for those who can’t have dairy.
Appreciate this Lily, glad you made it work. Mori Nu, in aseptic packages, is our preferred brand for silken tofu available on online. Thanks for giving it a go!
Curious if this tart could be served for breakfast?
Well I never say no to pie for breakfast! I mean it is fruit after all.