Pretty Pattisserie Fruit Tarts

June 23rd, 2015 · Lisa · gluten-free, raw, raw recipe, Recipes, sugar-free, Sweet, Vegan · Comments

We made it to summer. Summer of 2015!

I feel like every summer has its own story and its own soundtrack. It is the time of vacations, losing track of days, laughing with friends in the backyard, strolling under the stars and sundresses. Everything feels lighter when you’re wearing flip-flops and tank tops.

As the hot, humid days hit we all seem to crave lighter, refreshing meals. Finally our farmers markets are heavy with bounty and I can stock up all my seasonal favourites – local strawberries and cherries are drawing early morning lineups at the markets across the city.

Today I wanted to share a simple recipe for a summery treat that looks lovely enough to present as the final serving at a dinner party but is easy enough to put together that you can enjoy it often throughout the season.
Just change up the toppings the availability of local fruit shifts. I’ve played with lots of delicious variations such as: apples, dried cranberries and figs; strawberries, raspberries and blackberries; apricots, plums and blueberries. The list is long, so stroll the aisles at your farmers market, decide what looks ripe and beautiful and play with your own creative combinations.

Serves 4.

Pretty Pattisserie Fruit Tarts


  • ¾ cup almonds
  • ½ cup walnuts
  • 8 medjool dates, pitted (divided)
  • generous pinch of salt (divided)
  • ¾ cup of cashews (soaked 3 hours)
  • ½ tsp lemon juice
  • seeds of 1 vanilla bean
  • ¾ cup of water
  • 1 TBSP coconut oil, melted
  • 1 peach
  • 12 cherries
  • ½ cup blueberries


  1. In a food processor combine the almonds and walnuts. Pulse into a fine meal.
  2. Add five of the dates and the pinch of salt. Process until the mixture begins to hold together when pressed (approximately 30 seconds).
  3. Remove the mixture from the processor and divide evenly amongst four mini tart pans (approximately 3 ½ inches in diameter). Press into the pans to create an even crust. Put the tart pans in the freezer to allow the crust to set as you make the filling.
  4. In a blender, combine the cashews, remaining 3 dates, lemon juice, seeds of the vanilla bean, and water. Blend until completely smooth (be patient!). Add the coconut oil and blend until just emulsified.
  5. Remove the tart pans from the freezer and evenly pour the filling into the four crusts. Return the pans to the freezer for 30 minutes for the filling to set.
  6. Slice the peach in half, remove the pit and slice into very fine sections. Arrange the peach slices, cherries and blueberries on top of each tart. Serve.

I hope that you’ll enjoy some special evenings sharing treats among friends. There is nothing I savour more about summer than the opportunity to spend a little more time with the people I love. I’m making plans for outdoor movies, yoga in the park and lots of time eating cherries by the bowl.


  1. Tracy
    Posted June 24, 2015 at 5:32 pm

    these look delicious! Can they be made ahead and kept refrigerated?

    • theveganlisa
      Posted June 26, 2015 at 10:19 am

      If you want to make them ahead (more than a few hours), I would suggest doing the crust and filling and freezing them. Then just let them defrost for 30 minutes or so and top with fruit just before serving. I think the crust might get a bit soggy if filled and left in the fridge for too long. I hope that helps. Enjoy!

      • Tracy
        Posted June 26, 2015 at 4:57 pm

        thank you!

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