• Total Time:
  • Prep Time: 25 Minutes
  • Cook Time: 0 minutes
  • Serves: 12
Crust
  • 2 Cups Raw Cashews
  • 1 Cup Medjool Dates, pitted (8-10 large dates)
  • 1 Tsp. Coconut Oil
  • 1 Pinch Salt
Cashew Cream
  • 2 Cups Raw cashews soaked in cool tap water for 4 – 8 hours
  • 1/4 Cup shredded unsweetened coconut soaked in cool tap water for one hour
  • 3/4 Cup Coconut Oil
  • 1/2 Cup Orange Juice
  • 3 Tablespoons Agave Nectar
  • 2 Tablespoons Fresh Lime Juice
  • 2 Teaspoons Vanilla
Flower Decoration
  • 1 Package (6 ounces each) Driscoll's Blueberries
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 3 Kiwis
  • 2-3 Driscoll's Strawberries
  • 1-2 Mangos
  • Crust
  • PREPARE an 11-inch tart pan with removable base by greasing it with coconut oil.

    LIQUIFY coconut oil by standing the jar in a bowl of hot tap water for 5 to 20 minutes.

    PULSE unsoaked cashews in food processor until chopped to medium size.

    ADD dates and pulse again.

    ADD 1 teaspoon coconut oil and salt.

    PULSE again just until blended. Do not over-mix.

    CRUMBLE cashew dough evenly into the tart pan.

    PRESS the dough firmly and evenly into the pan and upward along the rim.

    CHILL tart shell in refrigerator while you prepare the filling.
  • Cashew Cream Filling
  • DRAIN water from cashews and shredded coconut.

    PLACE cashews, coconut, orange juice, agave nectar, and lime juice in a blender.

    BLEND until mixture begins to flow easily inside the blender. If necessary, turn off blender and stir mixture with a long wooden spoon.
    ADD coconut oil.

    ADD vanilla.

    BLEND for 5 to 15 minutes or until creamy. 

    POUR cashew cream into prepared tart shell and spread evenly.

    CHILL tart in refrigerator for 1 hour or until firm.
  • Flower Decoration
  • FORM a circle of raspberries around outer edge of tart crust.

    FORM a circle of blueberries inside the raspberry circle.

    REMOVE green tops from strawberries.

    CUT strawberries lengthwise into slices, each ¼-inch thick.

    FAN OUT nine strawberry slices in a circle at center of vegan tart, points facing outward.

    PEEL skins from kiwis using a potato peeler.

    CUT kiwis into 9 wedges.

    FAN OUT three kiwi wedges to resemble leaves in three places around strawberry circle.

    PEEL skins from mangoes using a potato peeler.

    CUT four slices from wide sides of mangoes, each ¼-inch thick.

    CUT mango slices into flowers using a cookie cutter or a pairing knife.

    CUT a hole into the center of each mango flower about the size of a dime.

    PLACE one mango flower onto each set of kiwi leaves.

    PLACE remaining mango flower onto center of strawberries.

    FORM three semi-circles of raspberries inside the blueberry circle.

    FILL remaining spaces with blueberries.

    PLACE one raspberry into each mango flower hole.

    CHILL tart in refrigerator until ready to serve.

    LIFT base of pan to unmold vegan tart.

    SLICE and serve vegan tart immediately.
Rated 4 out of 5 by from Time consuming but well worth it I finally made this tart for a party. It is expensive to buy all the ingredients and very time consuming but got rave reviews at the party. I probably won't be making it any time soon and would substitute graham cracker crust for the cashew/date crust.
Date published: 2018-04-15
Rated 5 out of 5 by from Great Vegan Recipe!! I made this tart for my nonvegan friends, and it was a total hit!
Date published: 2018-04-15
Rated 5 out of 5 by from berry flower tart i needed something special for my easter dinner which we were having on saturday march 31st--so seeing this and how colorful it was i figured it was the perfect choice well it certainly was a hit--family and friends came over early on good friday march 30th and why wait another day we started eating it today everyone loved the way it looked but when we tasted it we were overjoyed thank you for this special recipe and since we ate it all i did not realize i needed a picture so i dont have one to post
Date published: 2018-03-30
Rated 4 out of 5 by from Great Flavors My daughter is vegan and it's sometimes difficult to make desserts without eggs and milk ... so this was a Win for everyone. In full honesty it was quite long and a bit complex to make ... not difficult just a lot of time and work ... but "berry" worth it ...
Date published: 2018-03-28
Rated 5 out of 5 by from Delicious First vegan dessert I’ve made . Made for a yoga class pot luck . It was a hit !
Date published: 2018-04-15
Rated 4 out of 5 by from Time consuming For a couples luncheon. Nice but took too much time. Flavors together were good though.
Date published: 2018-03-29
Rated 5 out of 5 by from The Essence of Summer I absolutely love to make this tart recipe to share with my friends and family at potlucks. Even my family members that are skeptical of my vegan diet absolutely love this recipe and can't get enough of it. The use of the fruit in the tart perfectly balances out the delectable cream. By utilizing scrumptious, fresh, juicy berries, this recipe is sure to wow any crowd. It is bursting with flavor and vibrancy! I would highly recommend!
Date published: 2018-03-28
Rated 4 out of 5 by from delicious this was a delicious pie but very time consuming and expensive to make. My family thought it was delicious, but if I ever make it again, it will be when I have extra time off work or a vacation and it will be for a special event.
Date published: 2018-04-14
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Serving Size:

1 slice (188g)

Calories 461.42
Total Fat 32.07 g
Saturated Fat 16.07 g
Cholesterol 0 mg
Sodium 30.35 mg
Total Carbohydrates 42.13 g
Dietary Fiber 4.52 g
Sugar 20.16 g
Protein 7.71 g