What kind of berries can I use in this tart?

You can use a mix of fresh blackcurrants and redcurrants, or substitute with raspberries, blackberries, blueberries, or gooseberries.

How do I make oat flour for the crust?

You can easily make your own oat flour by grinding regular oats in a blender or food processor until fine.

What if my dates are too dry for the caramel?

If your dates aren't juicy, soak them in water for a short time to soften them before blending or mashing for the caramel.

Is it necessary to pre-bake the tart crust?

Yes, pre-baking the oat flour crust for 10 minutes helps ensure it's golden and firm before adding the filling.

How should I store any leftover Currant and Berry Tart?

Store any leftover tart in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.

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Currant and Berry Tart With Date Caramel
[Vegan, Gluten-Free]

LR By: Laine Rudolfa

Author Bio

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

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Currant and Berry Tart With Date Caramel [Vegan, Gluten-Free]

517

Dairy Free

In this recipe, you’ll discover how to bake a vegan berry tart that’s wholesome, gluten-free, crisp, and very delicious. This vegan berry tart has the simplest crust ever (and no chilling required!). It’s made from oat flour which is naturally gluten-free. This tart is naturally sweetened with date caramel and... Read More

Ingredients You Need for Currant and Berry Tart With Date Caramel [Vegan, Gluten-Free]

For the Crust:

1 1/2 cups oat flour (make your own by grinding regular oats)
2 tablespoons coconut sugar or brown sugar
1/4 cup melted coconut oil
3 tablespoons cold water
A pinch of Himalayan salt or sea salt

For the Filling:

10 juicy, pitted dates (soak them in water if they’re too dry)
1 ripe banana
1 cup mixed fresh blackcurrant and redcurrant berries (you can also use raspberries, blackberries, blueberries, or gooseberries)
Couple of fresh peppermint leaves for decoration (optional)
2 to 3 tablespoons
(optional)

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How to Prepare Currant and Berry Tart With Date Caramel [Vegan, Gluten-Free]

Preheat the oven to 360°F. Prepare the crust by combining the oat flour, salt, and sugar in a bowl. Then add the coconut oil and water, mix well using your hands until the dough starts coming together.
Press the dough into a lightly greased 6-inch cake or tart pan. Press it up the sides as well so you have the space for the filling. Prick the crust with a fork. Pre-bake the crust for 10 minutes and set aside.
While the crust is baking, prepare the date caramel. Place the dates into a blender and blend until you get a smooth mixture. Add a bit of water if necessary. If your dates are extra juicy and soft like mine were, you can mash them with a fork.
Spread the date caramel on the top of the pre-baked crust. Then add a layer of sliced banana. If you’re using maple syrup, mix it with the berries and spread on top of banana layer.
Bake the tart for 25 minutes until the crust is golden and berries are juicy. Decorate with fresh peppermint leaves.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.