Shortbread like crust, perfectly tart cream filling topped with seasonal fruit...all vegan, gluten free and ZERO SUGAR added!! After 5 (EPIC) fails... tadddaaa i give you a perfect summertime vegan dessert that no one will know is vegan unless you tell them! ;)
For those who know me, I am NOT a baker! This dessert however (once i got the recipe right hehehe) was sooo easy and quick to make!

difficulty level: beginner, yes really!

prep time: 15 minutes

bake time: 17 minutes

assembly time: 10 minutes

yield: 4 mini tarts... or one standard sized pie/tart, depending on baking vessels used

equipment needed:

  • food processor
  • blender
  • 4 non stick 5" mini tart pans (I used Stately Kitchen's Non Stick Removable Bottom 5 Inch Mini Quiche/Mini Tart Pans from Amazon) or 1 pie dish, or 8 x 8 pyrex dish, yes that will change the presentation, but will still taste delish!!

what you need:

for cream filling:

  • 1/2 cup quick soaked cashews. pour boiling water over cashews and let sit uncovered 55 minutes
  • 1/2 cup unsalted canellini white beans (don't worry you will not taste this!)
  • 1/4 cup lemon juice. If you are not a lemon fan you can substitute this with water
  • 1/4 Cup water
  • zest of 1/2 whole lemon (roughly 1/2 tbsp), omit if not a lemon fan
  • 2 tsp stevia powder
  • 1/2 cup coconut cream. place a regular full fat coconut milk can in freezer for 15 minutes, do not shake can. the solid white stuff at the top is coconut cream
  • 3 dates chopped into little pieces
  • 1/2 tsp vanilla
  • 1 tsp arrowroot powder. yes you can use cornstarch, but i prefer using arrowroot starch. you can find this on Amazon and in health food stores. i like Bob's red mill brand

for crust:

  • 1 cup gluten free rolled oats
  • 1/2 cup raw walnuts (you can replace by almonds or pecans)
  • 1/2 cup pumpkin seeds (you can replace by almonds or pecans)
  • 1 tbsp dry cranberries, soaked in warm water for 5 minutes (or 2 dates chopped)
  • a slight sprinkle of salt
  • 1 tsp stevia powder
  • 4 large vegan eggs = 4 tbsp flax meal + 9 tbsp boiling water, mix well and let sit for 5 minutes
  • 3 tbsp melted coconut oil
  • 1 tbsp almond butter or cashew butter

for fruits:

  • use organic berries of choice, i saw some beautiful black mission figs so added those, you can get artistic or just throw a beautiful mess of berries on top of the cream filling. seriously, this was my first attempt ever at tart decorating, i just looked at some pictures on Pinterest and went for it :) get creative!!!

what to do:

for cream filling:

  • place everything in blender, whirl away 1 minute stop, scrape down sides, blend again 1 minute
  • stop scrape down sides, taste and adjust a touch more stevia or lemon zest according to preference, whirl away 1 minute until very smooth consistency is achieved.
  • let cool in fridge for at least an hour before assembling tarts, you can make this several days a head or even a week a head.

for crust:

  • preheat oven to 325 degrees
  • grease mini tart pans or pie dish well
  • place rolled oats, nuts/seeds, dry cranberries, salt and stevia in food processor, whirl/pulse until a fine crumbly meal is formed
  • open lid and add coconut oil, vegan eggs & nut butter of choice, whirl pulse until a sticky dough is formed (picture below)
  • divide the dough evenly into the 4 mini tart pans, press out with fingertips first, then use a flat bottomed glass/jar, or even the lid off of a tin (i used a lid from a loose tea tin, picture below) to firmly press the dough down and evely up the sides of the tart pans (picture below)
  • make 5 gentle fork punctures to the bottom of the crusts
  • place pie wights in crust; ok i did mention I'm not a baker... pie weights?? emm.. i used mini enamel pots i have (le creuset Mini Round Cocotte), hey necessity is the mother of invention ;) you can buy Ceramic Pie Weights on Amazon or baking supplies stores, or place a piece of parchment paper on the pies and place dry beans on top
  • using whatever "pie weights" you improvised place the mini tarts in the oven on middle rack and bake 17 minutes. If using mini enamel pots like i did, carefully (don't burn yourself) remove mini enamel pots at the 15 minute mark and bake 2 more minutes
  • let crusts fully cool for at least 20 minutes before assembly

Have fun with the tart assemly :)
If you have kiddos, get them involved, get them to throw those berries on there or make a cute little america flag pattern for a perfect 4th of July dessert :)