Mini Fruit Tarts Jubilee

Fruit Tarts_600x500 A Plant-Based Revolution

Who doesn’t love fruit tarts with that wonderful creamy filling? This simple No-Bake Mini Fruit Tarts Jubilee recipe is sure to please everyone and they will be surprised that not only is it plant-based, but it’s healthy and delicious too! And the best part is the No-Bake Mini Fruit Tarts Jubilee has a no-bake crust! Bring this refreshing dessert to your next garden party or wedding shower.

The wonderful and delicious no-bake Mini Fruit Tart Jubilee has a wonderful creamy lemon filling. It’s a classic pastry that everyone loves. And of course, I’ve made it plant-based and extra healthy without compromising its taste. The result is a plant-based fruit tart with a lemon cream filling that is egg-free, dairy-free, made with hazelnuts, rolled oats, dates, cacao, and vanilla. And it has plenty of fresh seasonal fruit. Trust me, it will 100% blow your mind! This is a fruit tart to get you excited about any morning. Wanna take a closer look? Let’s dig in!

Fruit Tarts Jubilee - A Plant-Based Revolution

The crust is a delicious combination of rolled oats, hazelnuts, sun-dried dates, vanilla extract, and cacao. I used sun-dried dates by “Sunny Fruit” because of their softness and exceptional taste, which was perfect for this fruit tart.

Ingredients for the Crust – Fruit Tarts Jubilee

For the crust, start by placing all the nuts and oats in a food processor and process until somewhat fine. Then add the dates one at a time, along with the vanilla, and continue processing until it resembles dough and sticks together. If using whole Medjool pitted dates and they are not sticky and moist, soak them in warm water for 10 minutes, then drain. If needed add 1 Tbsp. of water to the mix but only if needed.

Processing the crust ingredients for the Fruit Tarts Jubilee
Processing the crust ingredients

Remove the mixture and press it into each of the mini tart pans. Using your hands, pat evenly to form a uniform crust into each pan, bringing it up on the sides. Be careful not to get it too thin. If needed, use the end of a shot glass that fits into the cavity and firmly press into place. I used the Anchor Hocking 5 oz. measuring glass. It’s perfect for the inside of mini pans. Once you have pressed the dough into all the pans, place them in the refrigerator to set for 2 hours.

While the crust is firming up in the refrigerator, make the filling by adding the drained (and pressed out) tofu, vanilla, lemon zest, date syrup, and lemon juice to a blender and process until smooth. This filling needs to be very smooth to create a cream filling texture. When you have blended the filling thoroughly, place in a large bowl and refrigerate until set – which is the time that the crust is done firming up. By refrigerating the filling, it sets up beautifully to pour into the pans.

Remove the crust and filling from the refrigerator. Spoon or pour the filling into each tart pan. Start arranging the fruit on top of the filling. I generally arrange mine starting with 4 slices of strawberries, then the kiwi next to each strawberry, then blueberries, black raspberries and red raspberries. Use the blueberries to fill in where there are gaps. I have also used yellow dragon fruit in my tarts as well. Gives it a nice balanced flavor.

Now that you have added all the fruit, return these wonderful and delicious fruit tarts to the refrigerator until ready to serve.

Mini Fruit Tarts Jubilee

Mini Fruit Tarts Jubilee

Yield: 6 fruit tarts
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes

Who doesn't love fruit tarts with that wonderful creamy filling? This simple no-bake Mini Fruit Tarts Jubilee recipe is sure to please everyone and they will be surprised that not only is it plant-based, but it's healthy and delicious too! And the best part is - it has a no-bake crust! Bring this refreshing dessert to your next garden party or wedding shower.

Ingredients

  • Crust:
  • 1 1/2 Cups rolled oats
  • 1 1/2 Cups hazelnuts
  • 1/2 - 3/4 Cup sun-dried dates or Medjool dates
  • 1 Tsp. vanilla extract
  • 2-3 Tbsp. cacao or cocoa powder
  • Filling:
  • 12 oz. firm silken tofu, water pressed out
  • 1 Tsp. vanilla extract
  • 1 Tbsp. lemon zest
  • 1/4 Cup date syrup or agave
  • Juice of 1 medium lemon
  • Mixed fresh fruit (about 1 1/2 Cup)

Instructions

  1. Place the nuts and oats in a food processor and process until it is somewhat fine.
  2. Add the dates - one at a time, and vanilla and continue processing until it resembles dough and sticks together. If using whole Medjool pitted dates and they are not sticky and moist, soak them in warm water for about 10 minutes, then drain. If needed add 1 Tbsp. of water but only if needed.
  3. Remove the mixture and press it into each of the mini fruit tart pans. Using your hands, pat evenly to form a uniform crust into the pan, bringing it up on the sides first and being careful to firmly press into place. Use a 5 oz. Anchor Hocking measuring glass to press down. (see instructions above). Place in the refrigerator for 2 hours to set.
  4. While the crust is setting, make the filling by adding the drained tofu, lemon juice, vanilla, agave nectar, and lemon zest into a blender and blend until very smooth. It is important that the filling be extremely smooth so make sure you use silken firm tofu. Place the filling in the refrigerator to set up while the crust is setting.
  5. Remove the crust and filling. Start topping with fruit, arranging by starting with 4 slices of strawberries, then the kiwi next to each strawberry, then blueberries, black raspberries, and red raspberries. Return to the refrigerator until you are ready to serve them.

Notes

These fruit tarts store well in the refrigerator for up to 3-4 days, and in the freezer without the fruit for 2 months, covered in a freezer container.

It is very important to use "Silken Firm" tofu for the creamy texture. The silken tofu is what makes the filling very smooth. If you use regular firm tofu, it will look somewhat grainy but the taste is still the same.

I use sun-dried dates from Spring Hill. They are always moist and have a wonderful flavor.

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If you loved this recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.  Also, if you snap a photo be sure to share it with us!  I’d love to see your creations!  You can find us on Facebook or Instagram. Be sure to hashtag #aplantbasedrevolution so I can see your wonderful creation.

Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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