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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 bananas (for some extra sweetness you can add maple syrup!).

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

$2.99
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Calories

517

Serves

6

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)

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the tart for 25 minutes until the crust is golden and berries are juicy. Decorate with fresh peppermint leaves.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 517 | Carbs: 99 g | Fat: 13 g | Protein: 8 g | Sodium: 50 mg | Sugar: 56 g

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


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About The Author

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Laine Rudolfa

See My Recipes

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health journey started 6 years ago when I went vegan overnight. I used to be a compulsive binge eater who was always looking for drastic ways to lose weight. But veganism changed my unhealthy relationship with food and taught me how to love my body. Right now, I’m spreading the inspiration to help other people go vegan and live healthy.

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