Ingredients
Directions
In a food processor fitted with the “S” blade, process the oats and vanilla bean powder into a flour-like consistency.
Add the pitted dates and continue processing until the food processor starts a ball begins to form, and the ingredients are fully combined.
Empty the food processor into an 8-inch tart pan with a removable bottom and press the dough evenly on the bottom and up the sides. You do not need to bake the crust, which makes it perfect for hot summer days, but I prefer to bake it for five minutes in a 325°F preheated oven.
Slice strawberries and place in a bowl and add 4 tablespoons of your preferred liquid.
Mix well and allow to macerate for 2 to 4 hours before before placing inside the crust.
Just before filling the crust, add the fresh mint, if desired. If you don’t care for mint, leave it out or substitute 2 tablespoons of raw cacao nibs.
Drain the macerated strawberries and stir in the fresh mint if using.
Evenly fill the tart with the strawberries and add a large strawberry and/or fresh mint leaves or both in the center for decoration, if desired.
Optionally, sprinkle with cacao nibs.
Refrigerate vegan fruit tarts until thoroughly chilled.
Chef’s Notes
I love to make these into smaller, individual tartlets. This recipe yields 1 tart or 4 tartlets. To make the tartlets, use removable bottomed mini tart pans or shape them by hand. I bake them and let them cool completely.
Storage Instructions
When stored in an airtight container, they can last for several weeks.
8 servings
Ingredients
Directions
In a food processor fitted with the “S” blade, process the oats and vanilla bean powder into a flour-like consistency.
Add the pitted dates and continue processing until the food processor starts a ball begins to form, and the ingredients are fully combined.
Empty the food processor into an 8-inch tart pan with a removable bottom and press the dough evenly on the bottom and up the sides. You do not need to bake the crust, which makes it perfect for hot summer days, but I prefer to bake it for five minutes in a 325°F preheated oven.
Slice strawberries and place in a bowl and add 4 tablespoons of your preferred liquid.
Mix well and allow to macerate for 2 to 4 hours before before placing inside the crust.
Just before filling the crust, add the fresh mint, if desired. If you don’t care for mint, leave it out or substitute 2 tablespoons of raw cacao nibs.
Drain the macerated strawberries and stir in the fresh mint if using.
Evenly fill the tart with the strawberries and add a large strawberry and/or fresh mint leaves or both in the center for decoration, if desired.
Optionally, sprinkle with cacao nibs.
Refrigerate vegan fruit tarts until thoroughly chilled.