These vegan fruit tarts make a great afternoon treat, dessert or even breakfast! They are crunchy, fruity and light. You can choose different fruits and designs and they bring beauty and colors to your table set up. It is also a great recipe to make with kids, especially the assembly part! 🙂
Easy Festive Fruit Tarts (vegan)
Yield: 4 tarts (4′ size tart pans)
Cooking time: 30 min
Crust – Ingredients
2/3 cup spelt flour (alt. oat flour)
1 cup almond flour
1 Tablespoon flax meal
1/4 teaspoon cinnamon powder
Pinch of salt
3 Tablespoons coconut oil, melted
1 teaspoon vanilla extract
3 Tablespoons maple syrup
Crust – Procedure
Pre heat oven at 350 F, oil 4 tart pans
Sift dry ingredients and then mix well
In a separate bowl mix wet ingredients.
Mix wet into dry ingredients until obtaining a moldable dough.
Grab about 1/3 cup of the dough and press with wet fingertips into the oiled baking molds until creating a smooth 1/8’ thick layer.
Blind bake (bake crusts without the filling) for 20′ or until golden brown.
Set aside to cool down.
Filling – Ingredients
3 cups apple juice
2 Tablespoons Agar flakes
1 Tablespoon kuzu (optional)
Filling – Procedure:
Dissolve kuzu in 1/2 cup of water.
Combine apple juice, agar flakes and dissolved kuzu in a medium pot.
Bring to boil while whisking continuously until agar flakes are fully dissolved.
Bring to simmer and continue whisking for 10 minutes.
Set aside to cool down, then place briefly in refrigerator. It should reach almost jelly consistency, not too liquid but not too hard either.
Peaches, blueberries, raspberries (or any other fruit of your choice)
Carefully remove tarts from tart pans, add enough filling with a spoon leaving some room for the toppings, add toppings of choice and enjoy!
Note: The tarts crusts will not get soggy, you can keep the tarts in the refrigerator for up to 2-3 days.