Easy, vegan Berry Tart Recipe with Nut Crust

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This easy vegan berry tart recipe with a crispy nut crust can be prepared in just 20 minutes! It is incredibly creamy and ideal for making ahead.

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I am a tart lover through and through. Not only do they taste delicious, but they are usually prepared without much effort. This vegan berry tart with a crispy nut crust made from nuts and oat flakes is my current crush. And there are so many reasons for it.

This is why you will love this vegan Berry Tart Recipe

• It is quick and very uncomplicated to make. It will only take about 20 minutes to prepare the tart. After the cream was filled into the crust it needs to be cooled for 5 hours to set.
• This easy berry tart can be prepared ahead of time means you are very flexible in terms of time.
• The texture is amazing. The nut crust is crispy and the fruity berry cream melts in your mouth.
• This vegan berry tart is made without any refined sugar! It is sweetened with dates and maple syrup. That makes it not only delicious but also healthier.
• The COLOR. The mixed berries make give the cream a deep purple color with looks so beautiful!

How to make this vegan Berry Tart with Nut Crust

The preparation is very uncomplicated.

This is how you make this berry tart

For the nut and cocoa crust, put all the ingredients in a blender and mix until it has a sand-like texture. It has to stick together between your fingers. If it still crumbles, add 1-2 tablespoons of melted coconut oil and/or 1-2 dates and mix the mixture again.

The reason for this is that dates vary. Some are very soft, others are rather dry.

Now press the mixture firmly into a tart pan and bake it in a preheated oven at 170°C / 338°F for about 25 minutes. When finished baking let cool at room temperature for 30 minutes.

For the berry cream, put all the ingredients in a pot and bring to the boil. Everything should now simmer over medium heat for 3-4 minutes. Then put everything in a blender (carefull - hot) and mix it until it is fine and creamy. If you have used a lot of berries with seeds, I recommend pressing the cream through a sieve to remove these seeds.

The finely mixed berry cream is now poured into the cooled crust.

Don't panic if it's very fluid. This is completely normal. Agar Agar gels below 40°C / 104°F and the cream becomes firm and creamy when cooled.

The finished berry tart needs to be chilled in the refrigerator for 5 hours or overnight.

Add toppings of your choice before serving.

Easy Berry Tart Recipe - Tips & FAQ

Can I use fresh and frozen berries?

Yes! It's up to you whether you use fresh or frozen berries. If they come straight from the freezer, the cream must be cooked until the berries are nice and soft and everything is simmering.

I usually use frozen berries. In my experience, the color of the berry cream becomes more intense if you use frozen berries.

Which berries are best for this tart?

I usually make the tart with mixed berries: raspberries, blueberries, red currants and blackberries. It's totally up to you which berries you'll use.

What do I do if the cream is very fluid when I pour it into the crust?

Don't worry, this is completely normal. It should even be liquid. Agar Agar gels at below 40°C / 104°F. After the berry tart has been chilled in the refrigerator, it will be perfectly firm and creamy.

Can I make this vegan Berry Tart ahead of time?

Yes. You should actually 🙂 The cream needs 5 hours in the fridge until it has set properly. You can make the berry tart up to 24 hours in advance. It's best to decorate right before serving.

Which tart pan is best to use?

I only use tart pans with a loose bottom. This way I make sure that I can remove the baked tart from the pan without breaking it. THIS ONE (affiliate link) is very convenient and will save you lots of nerves. :-)

Here's more delicious Tart Recipes for you:

• White Chocolate Coconut Tart Recipe
• Easy Chocolate Tart. Uncomplicated to make and so, so good!
• Coffee Tart. A Must-Make for every coffee lover.

If you made this berry tart recipe, I would be very happy if you left a rating or comment here. Thank you so much!

Also don't forget to link me on INSTAGRAM, if you made a recipe from Flowers in the Salad!