Mini Vegan Fruit Tarts (No-Bake)
Easy mini vegan fruit tarts filled with vanilla lemon custard and topped with fresh berries! The perfect healthy spring and summer treat for the whole family which you can prep ahead of time or bring to a picnic.
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!
Video
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.
Nutrition
Serving: 1mini tart | Calories: 216kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 73mg | Fiber: 4g | Sugar: 14g