How long does raw fruit tartlet take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw fruit tartlet without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw fruit tartlet without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw fruit tartlet so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw fruit tartlet keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Fruit Tartlet

Name: Raw Fruit Tartlet
Yield: 2-3 servings
Cuisine: NO info

JW By: Julie West

Author Bio

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living.... Read More

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Raw Fruit Tartlet

2-3

These were just something special. So colorful, simple and delicious! A classic fruit tart, the kind I remember enjoying with mixed fruit. We had this wonderful little grocery store in Claremont, Ca called Wolfe's Market that sold fruit tarts in their bakery and I would always pick one up when... Read More

Ingredients You Need for Raw Fruit Tartlet

Filling

kiwi
strawberries
blueberries
mango
cashew sweet cream

Crust

1 cup almonds or walnuts, or combo
5 medjool dates
dash or two of cinnamon
2 tablespoons water, divided

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How to Prepare Raw Fruit Tartlet

Make your cashew sweet cream and keep in the fridge for at least three hours. This can also be made a day or two ahead.
Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined and somewhat chunky. Add one tablespoon of water, process until dough forms. Add the extra tablespoon of water if needed. I used it but you may find in your climate or altitude that you may not need it. We don't want the dough too wet, just enough so that it combines nicely. Cover and place in refrigerator for 20 min to stiffen a bit.
While dough is setting, prepare your fruits and set aside.
Using molds of choice, line each with a piece of saran wrap like the picture shown above. Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly yet gently into place. Fill each tartlet with cashew sweet cream, almost to the rim, and level out, top with fruit. To remove tart from mold, gently lift the edges of saran wrap, place on flat surface and using a spatula carefully wedge under the tart and move to desired flat surface. You can prepare these a couple hours ahead, cover with saran wrap and store in the refrigerator until ready to eat. Makes 2 three inch fruit tarts using the mini cake molds. Each fruit tart is about 2 serving.

Notes

If using classic tartlet mold, the cashew sweet cream will fill all six and the crust will cover three. If using mini cake pans like I did, the cream will fill three and the crust will cover two.