Ahh, summer’s end. How can we cherish it? I’ll tell you how.
First, get to the pool one last time before that baby closes.
Second, have brunch on a patio. This needs no explanation.
Third, go to the farmers market and snag up all of the berries in sight and make, this, tart.
Let’s do this.
I’ve been wanting to make vegan tarts for a while now but had been holding out on getting tart pans since the beginning of time. True story.
Enough was enough. Let this lady make her tarts. So off to Sur La Table we went to purchase a few little mini tart pans. Warning: I may audibly squeal at the sight of tiny things. And again over my excitement making these tarts.
Although I opted for three mini tarts, you could also just make this into one big pie if you don’t have tart pans. Easy fix.
As always, we stay true to our promise of simplicity. This recipe requires just 8 ingredients to prepare.
Plus, it’s gluten free, vegan and entirely customizable. Only have raspberries on hand? Go for it. Not a mango fan? Leave them off. No lemons? Use limes. Make this tart your own.
The filling requires just 4 ingredients and is sinfully delicious. You guys, it literally tastes just like a lemon cookie. Oh dear.
Bring on the fruit! I went for a spread of rainbow berries, kiwi, and mango. But whatever fruit you have on hand will do.
The moment of truth was in the first bite. Sensational. You guys are going to LOVE these tarts! They’re:
Loaded with fruit
& Perfect for sharing
Make these tarts, okay? And if you do, you simply must take a picture and tag it #minimalistbaker on Instagram or @minimalistbaker on Twitter. Or, save it for later on Pinterest. I love seeing what you guys cook up. Cheers!
No-Bake Lemon Cookie Fruit Tarts
- 7-12 whole medjool dates (pitted // if not sticky and moist, soak in warm water for 10 minutes then thoroughly drain)
- 2 cups raw walnuts (or sub other nut, such as pecan or almond)
- 1/4 tsp sea salt (optional)
- 12 ounces firm silken tofu (I used Morinaga // patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour)
- 1/2 tsp vanilla extract
- ~1/4 cup maple syrup, agave nectar, or honey if not vegan (or use date caramel – I did half date caramel, half agave)
- 1 medium lemon, juiced (1 lemon yields ~2 Tbsp juice)
- 1 1/2 cups mixed fresh fruit (blueberries, strawberries, kiwi, mango, or whatever you prefer // divided)
- Press/drain tofu while preparing crust.
- Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
- Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size (as original recipe is written // adjust if altering batch size).
- Line a standard pie or tart pan, or several 4 3/4-inch tart pans (I bought mine here) with parchment paper. Divide crust between the pans and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn’t have to be perfect. Set in freezer to chill.
- Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth, scraping down edges as needed. I used half date caramel and half agave. Adjust flavors to desired level of tartness/sweetness.
- Remove crust from freezer and top with lemon filling. Chill to set – at least 2-4 hours – and then top with fruit just before serving. You could also serve with coconut whipped cream to send these over the top.
- Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.
*Tart inspired by/roughly adapted from Oh, Ladycakes – the vegan tart queen.
*Nutrition information is a rough estimate calculated using 4 3/4-inch tart pans.