When it gets warm in Cali, we do everything possible to avoid turning the oven on. That includes dessert-making time, leading to this no-bake Fresh Berry Tart! I love berries and am happy to find any excuse to dip them into whipped cream. So, this crumbly-textured crust combined with the coconut whip and berries is the ultimate feel-good indulgence.
Things To Keep In Mind:
- Coconut Whipped Cream turns out best when the mixing bowl and mixing blades are chilled beforehand – don’t skip this step or you might not get fluffy whipped cream!
- Keep all ingredients chilled until ready to assemble, so the crust doesn’t get soggy.
- I recommend getting organic berries, when possible. Berries are especially susceptible to absorbing toxins so, even if pesticides are washed off the outside, it’s hard to get them out from inside.
- The tart can be assembled up to an hour before serving and is best eaten the same day.
Hope you keep your cool and enjoy!
Print
Fresh Berry Tart (GF, Vegan, and No Bake!)
- Prep Time: 30 mins
- Total Time: 30 minutes
- Yield: 8-12 slices 1x
- Category: Dessert
- Diet: Vegan
Description
This tart is perfect for warm weather – no turning on the oven! All you have to do is make the simple crust, the easy whip cream and top with berries. And, voila! A delicious, elegant-looking dessert in no time :).
Ingredients
Scale
Crust
- 3/4 cup Almond flour
- 1 1/4 cup Pecans
- 3 tbsp Maple syrup
- 3–4 tbsp Melted coconut oil (Enough to make mixture stick together.)
- 1/2 tsp Ground cinnamon
Coconut Whipped Cream
- 2–6 oz Tetra packs of coconut cream (About 1 ½ cups.)
- 2 tbsp Maple syrup
- 1 tbsp Vanilla
- Berries for topping
Instructions
- Put mixing bowl that you will be using for whipped cream and whisk attachment in freezer for 30 minutes.
- Grease an 8-inch tart pan with coconut oil.
- To make crust, pulse almond flour and pecans in a food processor until mixture is the consistency of wet sand (i.e. all big pieces have broken down).
- Add maple syrup, coconut oil and cinnamon and pulse until well combined.
- Press mixture into pan and put in freezer for 30 minutes, moving to fridge thereafter until ready to assemble.
- Meanwhile, take mixing bowl and whisk out of the freezer and, working quickly, put coconut cream into the bowl, mixing on medium-high until peaks form (about 3 minutes).
- Turn mixer off and add maple syrup and vanilla. Re-start mixer on medium-low until combined and consistency is firming up again.
- Put whipped cream in a sealed container and chill in fridge until ready to assemble the tart.
- Just before serving (or up to an hour before), spread as much of the whip onto the tart as desired (may not need all of it) and top with berries of choice. If not serving right away, keep in fridge until doing so. This tart is best eaten the same day.