Vegan Berry Tartlets

By the Gracious Vegan

It’s so gratifying that such gorgeous, delicious tartlets can be made without oil, butter, sugar, or other unhealthy ingredients. They are healthy enough to have for breakfast (also lunch and dinner)! You can change up the fruit, even going with a cooked compote like apples or berries. These are very suitable for a dinner party where you want to show guests that a plant-based diet is no sacrifice.

Makes 4 tartlets

You can make the tartlets in individual tart tins (4” or 5”) or in ramekins. If you are using tart tins, I recommend lining them with parchment paper for easy removal. See photo at bottom for how I cut the parchment paper. You don’t need to grease the pans (mine are non-stick). 

Start the cashews. Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (Even if you have a high-speed blender I recommend soaking the cashews.) 

• 1 cup raw unsalted cashews

Crusts. Place the following ingredients in a food processor and process them until they start to clump together. Divide the mixture equally among the 4 tins or ramekins, pressing the mixture into the base and up the sides—pat it down well. Place in the fridge while you complete the cream. 

• 1 cup pecans

• 1/2 cup Medjool dates, pitted and cut into a few pieces each (note: I tried other kinds of dates and they did not work well—the soft Medjool dates work best)

• 1/8 cup instant oats or oat flour

• 1/8 cup unsweetened grated coconut

• 1/4 teaspoon vanilla extract

Filling. I find that making less than this amount of cashew cream does not work well, because the blender needs a critical mass. You can always use the extra in other ways if you don’t use it all. 

Drain and rinse the cashews and put them in a blender with the following ingredients. 

• The soaked cashews

• 1/2 cup water

• 5 Tablespoons date paste, 1/3 cup Medjool dates (pitted and cut into a few pieces) or 2 Tablespoons maple syrup

• 1 teaspoon vanilla extract

Blend on high for up to several minutes, until smooth and creamy. 

Putting the tartlets together. Remove the tartlet crusts from refrigerator and from their tins, carefully peeling off the parchment paper as you place each on a plate. (Leave them in ramekins – impossible to remove them.) 

Spoon or pipe cashew cream into the tartlet crusts. 

Top with the berries, scatter mint leaves over them (optional), and serve or refrigerate until you are ready to serve.

• About 2 cups of mixed fresh berries (raspberries, blueberries, strawberries, and/or blackberries)

• Leaves from a few sprigs of mint (optional)

Timing: About 45 minutes

Gluten-free