These mini vegan fruit tarts are a delicious no-bake dessert idea for the whole family! With a simple almond-oat crust and creamy custard filling, they are such crowd-pleasers.
Creating healthier plant-based desserts is totally our jam! Especially during the warmer months of the year, who wants to turn on the oven to bake?
Luckily, there are many no-bake vegan desserts like these vegan fruit tarts with a gluten-free crust and a light, creamy and citrusy custard filling.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
They can make use of your favorite seasonal fruit as a topping, prepared ahead of time and are perfect for bringing to a garden party, picnic or wedding shower!
Just like other nutritious vegan desserts that we created (looking at you, chocolate-covered strawberries, chocolate mango smoothie and edible cookie dough!), these vegan mini tarts can be enjoyed on a regular basis instead of being an occasional treat.
For more whole food plant-based goodness, check out our raw caramel slice and protein-packed chocolate mousse!
Look at the recipe
- Look super fancy and cute
- Chilled, lemony & not overly sweet
- Easily customizable & very refreshing
- Approachable & easy no-bake dessert
- Great during spring & summer
- Popping with both rich and fresh flavors
- High in fiber and complex carbs
- Perfect for parties & picnics
Our family-friendly tartlets are made healthier thanks to our easy no-bake crust. All you need to make them are a few simple ingredients!
Ingredients needed
- Oats – the main ingredient for the crumbly, sticky crust.
- Almonds – for some added smoothness and essential nutrients!
- Dates – making the rest of the ingredients stick together and adding natural sweetness.
- Frozen banana — this adds more creaminess and sweetness.
- Plant-based milk – for the creamy custard filling; we used low-fat canned coconut milk and almond milk,
- Lemon juice & zest – these add the tartly, fruity touch! Definitely don’t skip them.
- Vanilla extract – for flavoring the vegan vanilla custard!
- Toppings – fresh seasonal berries and mint leaves taste amazing but any fruit will do.
As you can see, this recipe leaves some room for customization and adjustments.
The two main parts of the vegan fruit tarts are the crust and the creamy filling! So, get your mini tart tins, food processor, a saucepan and a spoon — let’s make this delicious dessert.
How to make mini vegan fruit tarts
Start by soaking pitted dates in water for an hour. Drain them well, then start with the recipe.
Make the tart crust
Add oats and almonds to a food processor. Pulse a few times until they are coarsely ground, then transfer them into a bowl.
Add the drained dates and frozen banana to your food processor. Blend to obtain a smooth puree, then add the ground oats and almonds.
Process to obtain a sticky mixture, adding a splash of water if needed.
Fill the tins
Divide the oat mixture evenly between your tart tins, then press the crust down with your fingers. Make sure to cover the bottom and sides of your tart tins!
Place into the freezer while preparing the creamy custard filling.
Make the vegan custard
Place a medium-sized saucepan over medium heat and add coconut milk and arrowroot powder. Mix until there are no lumps left.
Stir in almond milk, vanilla, syrup, lemon juice and zest. Whisk to combine, then bring to a boil while stirring continuously.
Turn the heat to low and cook until the mixture thickens and gets creamy.
Vegan Custard Recipe →Assemble the fruit tarts
Remove the tart tins from the freeze and evenly divide the custard between them.
Place the tarts into the fridge to let them set for at least 2-4 hours or overnight.
Once you are ready to serve your fruit tarts, decorate them with fresh berries and mint leaves.
Tips & adjustments
Storage & serving suggestions
The assembled mini tarts can be stored in the fridge for up to 3-4 days or frozen for longer-term storage. Let them thaw in the fridge for a couple of hours or overnight.
Can the tarts be made ahead of time?
Sure, just store the crust pressed in your tart tins in the fridge for up to 1-2 days. The custard can be cooked, then cooled and stored separately in an airtight container for up to 2 days ahead of time!
In any case, it’s best to assemble the fruit tarts just before serving them.
Ingredient swaps
Make raw fruit tarts by using a sweet cashew-based filling similar to this sour cream. Omit the vinegar and nutritional yeast and add dates and vanilla instead to make the sour cream suitable for this recipe!
You can also make a cream cheese filling by using any plain homemade or store-bought version and mixing it with some syrup.
Feel free to use any vegan sweetener of your choice instead of rice syrup. Any nuts can be used for the crust.
Dietary adjustments
You can make them nut-free by replacing the almonds with more oats or some seeds of choice. The crust itself has no coconut in it, but the custard is made with some low-fat coconut milk and almond milk – both of these can be swapped out for soy milk.
Make this recipe higher in protein by using silken tofu for the filling!
Are these no-bake tarts gluten-free?
Yup, they sure are. If you cannot have even the smallest particle of gluten, however, you need to make sure that the oats for your crust are “certified gluten-free.”
This means that the oats are safe to consume on a gluten-free diet and are free from any cross-contamination.
Other topping ideas
- Raspberries
- Blueberries
- Strawberries
- Mangoes
- Peaches
- Kiwi
- Pineapple
- Coconut flakes
- Chopped nuts
More healthy treats
Try these plant-based desserts next!
- Blackout Brownies
- Coconut Bliss Balls
- Chocolate Chip Cookies
- Nutty Cinnamon Rolls
- Raspberry Banana Bread
Did you make our mini fruit tarts and like them? Be sure to leave a comment and rating below! You can also Pin it for later or tag us on Instagram – we’d love to see your creations.
Ingredients
For the crust
- 5 pitted dates soaked into water for at least 1 hour
- 1 ½ cups about 150 g rolled oats
- ½ cup almonds 60 g
- ½ banana cut into slices and frozen
For the filling
- ¼ cup low-fat coconut milk 60 g
- 1 cup almond milk 240 g
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 2 tbsp rice syrup
- 2 tsp vanilla extract
- 1 tbsp arrowroot powder
To garnish
- Mixed berries of choice
- Fresh mint leaves
Instructions
- Line 6 tarts tins with parchment paper.
- Add the oats and almonds into the food processor and pulse three or four times until coarsely ground. Transfer to a bowl.
- Drain the dates and add them into the food processor together with the frozen banana.
- Process to obtain a puree.
- Add the ground oats and almonds to the food processor, and blend to obtain a sticky mixture.
- Divide the mixture evenly between the tart tins, then press the crust down with your fingers so it covers the bottom and sides.
- Place the tins into the freezer while you prepare the custard filling.
Make the Vegan Custard
- Add the arrowroot powder into a medium-sized saucepan and mix it with the almond milk.
- Add the coconut milk, vanilla extract, rice syrup, lemon juice and lemon zest to the saucepan, whisk to combine and place over medium heat.
- Bring to boil stirring continuously, then turn the heat to low and continue to stir until the mixture thickens and becomes creamy.
Finish the Mini Lemon Tarts
- Remove the tins from the freezer and evenly distribute the custard between them.
- Refrigerate for at least 2-4 hours (though overnight refrigeration is best).
- Once you are ready to eat the mini lemon tarts, decorate them with fresh berries and mint leaves. Serve chilled and enjoy!
Notes
- You can replace the rice syrup with any other sweetener of choice, but keep in mind that dark ones like maple syrup will change the color of the custard filling.
- Instead of almond and low-fat coconut milk, you can use other plant-based milk alternatives to suit your needs.
- You can make the custard and crust up to two days in advance; store in the fridge and put together just before serving.
- These lemon tartlets are freezable for longer storage and keep in the fridge for a couple of days.
Hello. When do you add the rice syrup please?
Hey Alina,
I just added this information to the recipe card — how strange that I missed it! Thanks so much for letting me know. You can add the rice syrup while making the vegan custard!
Looking forward to reading how you like the mini tarts!
Best wishes,
Alena
Alena, I find the cup measurements confusing … can you give an either/or option including metric units please? Thanks!
Regards
Ailish
you got it! Just added the grams :)
Hope you like them x
Hi! I can’t find arrowroot powder but have agar powder and cornstarch. What would be the measurements to use either of those instead? Thanks so much! x
Hi Ashley,
I just researched this and found another recipe that uses 2 tbsp of cornstarch plus 1/2 tsp agar powder to thicken the custard! All of the other components can stay the same. Hope this helps! Let us know how your tarts turn out :)
Best wishes,
Alena
the tarts were easy to make and really tasty! I appreciate that the recipe is made with only whole and healthy foods
Alena, This looks amazing! Which is less in fat, the light coconut milk and almond milk option or cashew cream option? Which custard would be the healthiest (low fat)? :o)
Thanks for all of your amazing recipes!
thanks! Almond Milk is usually the lowest in fat and canned coconut milk the highest. Just check the nutrition fats the package!
It’s hard to say which version of the custard would be healthiest — probably with less saturated fat and some added protein when using soy milk. But since it makes up such a small amount of your daily food intake anyway, use the ingredient you’ll enjoy the most!
How difficult are these to get out of the tins if didn’t use parchment paper? Parchment paper is a good idea but not sure how to fit it neatly.
it’s easier if you freeze them or you can use mini tart liners if you want!
Hi Alena, would this recipe work if I used one flan case, instead of the six mini cases (which I don’t have), please?
yes, it probably will, Nicky! let us know how your tart turns out :)