Berry Flower Vegan Tart Dessert Recipe Driscoll's

Berry Flower Vegan Tart Dessert Recipe

  • Crust:
  • 320 grams of Raw Cashews
  • 225 grams of Medjool Dates, pitted (8-10 large dates)
  • 1 Tsp. Coconut Oil
  • 1 Pinch Salt
  • Cashew Cream:
  • 320 grams of Raw cashews soaked in cool tap water for 4 – 8 hours
  • 25 grams shredded unsweetened coconut soaked in cool tap water for one hour
  • 190 ml of Coconut Oil
  • 120 ml of Orange Juice
  • 3 Tablespoons Agave Nectar
  • 2 Tablespoons Fresh Lime Juice
  • 2 Teaspoons Vanilla
  • Flower Decoration:
  • 170 grams of Driscoll's Blueberries
  • 340 grams of Driscoll's Raspberries
  • 3 Kiwis
  • 2-3 Driscoll's Strawberries
  • 1-2 Mangos

25 min | 12 | dessert | other cooking styles

Berry Flower Vegan Tart Dessert Recipe

Driscoll's vegan tart recipes are healthy and fun. Our berry flower vegan tart is no exception and so radiant you won't want to disturb the arrangement, until you taste it!



PREPARE an 30 cm tart pan with removable base by greasing it with coconut oil.

LIQUIFY coconut oil by standing the jar in a bowl of hot tap water for 5 to 20 minutes.

PULSE unsoaked cashews in food processor until chopped to medium size.

ADD dates and pulse again.

ADD 1 teaspoon coconut oil and salt.

PULSE again just until blended. Do not over-mix.

CRUMBLE cashew dough evenly into the tart pan.

PRESS the dough firmly and evenly into the pan and upward along the rim.

CHILL tart shell in refrigerator while you prepare the filling.
Cashew Cream Filling
DRAIN water from cashews and shredded coconut.

PLACE cashews, coconut, orange juice, agave nectar, and lime juice in a blender.

BLEND until mixture begins to flow easily inside the blender. If necessary, turn off blender and stir mixture with a long wooden spoon.
ADD coconut oil.

ADD vanilla.

BLEND for 5 to 15 minutes or until creamy. 

POUR cashew cream into prepared tart shell and spread evenly.

CHILL tart in refrigerator for 1 hour or until firm.

Flower Decoration

FORM a circle of raspberries around outer edge of tart crust.

FORM a circle of blueberries inside the raspberry circle.

REMOVE green tops from strawberries.

CUT strawberries lengthwise into slices, each 6 -7 mm thick.

FAN OUT nine strawberry slices in a circle at center of vegan tart, points facing outward.

PEEL skins from kiwis using a potato peeler.

CUT kiwis into 9 wedges.

FAN OUT three kiwi wedges to resemble leaves in three places around strawberry circle.

PEEL skins from mangoes using a potato peeler.

CUT four slices from wide sides of mangoes, each 6-7 mmthick.

CUT mango slices into flowers using a cookie cutter or a pairing knife.

CUT a hole into the center of each mango flower about the size of a dime.

PLACE one mango flower onto each set of kiwi leaves.

PLACE remaining mango flower onto center of strawberries.

FORM three semi-circles of raspberries inside the blueberry circle.

FILL remaining spaces with blueberries.

PLACE one raspberry into each mango flower hole.

CHILL tart in refrigerator until ready to serve.

LIFT base of pan to unmold vegan tart.

SLICE and serve vegan tart immediately.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.