Divine Vegan Pakistani Fruit Tart: A Sensory Delight!
Find the perfect vegan and gluten-free dessert with this exquisite Pakistani fruit tart recipe, featuring a flaky crust, silky cashew cream, and an array of fresh fruits.
Allergens
Nuts (almonds and cashews)
Ingredients
- 1. 1 1/2 cups almond flour 2. 1/2 cup gluten
- free rolled oats 3. 1/4 cup coconut oil, melted 4. 1/4 cup maple syrup 5. 1 1/2 cups full
- fat coconut milk 6. 1 cup cashews, soaked overnight 7. 1/2 cup maple syrup 8. 1 teaspoon vanilla extract 9. Assorted fresh fruits: strawberries, kiwi, banana, mango, and grapes
Instructions
- In a food processor, blend almond flour and rolled oats until combined. Add melted coconut oil and maple syrup, pulsing until the dough forms. Press into a tart pan and refrigerate for 30 minutes.
- Prepare the coconut cream filling by blending soaked cashews, coconut milk, maple syrup, and vanilla extract in a high speed blender until smooth and creamy.
- Spread the cashew cream evenly over the chilled crust and return to the refrigerator for another 30 minutes.
- Arrange an array of assorted fruits atop the chilled coconut cream layer. Serve immediately or store in the fridge until ready to serve.
Chef’s Insight
Choose fruits that are ripe but firm to ensure they hold their shape on the tart.
Notes
To make the tart crust extra flaky, add 1/4 teaspoon salt to the dough.