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Course: Dessert
Cuisine: Vegan
Keyword: gluten free, healthy
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 2 hours


  • Tart tin
  • Blender
  • Food Processor


Tart Crust

  • 100 g Dates (Soaked over night)
  • 100 g Mixed nuts
  • 20 g Maple syrup

Tart Filling

  • 200 g Frozen mixed berries
  • 5 tablespoon Maple syrup (or honey)
  • 15 g Cornflour
  • 120 ml Plant based milk


  • Optional Vegan meringues (Refer to notes)
  • Optional Vegan Macarons (Refer to notes)
  • Fruit Optional


  • Add all crust ingredients into a food processor and blitz until there are no big chucks of dates or nuts and all ingredients have come together.
    100 g Dates, 100 g Mixed nuts, 20 g Maple syrup
  • Press the crust dough into a tart tin (8"/20cm) to create a tart shell across the whole tin. Leave to chill in the refrigerator while you prepare the fillings.
  • Transfer the filling ingredients into a pan and heat on medium heat, stirring constantly until slightly thickened.
    200 g Frozen mixed berries, 5 tablespoon Maple syrup, 15 g Cornflour, 120 ml Plant based milk
  • Remove from heat and sieve over a bowl to remove the seeds. Pour into the tart shell and freeze for around 1-2hrs until set.
  • Decorate with your preferred toppings, I used Kiwis, vegan meringues, vegan macarons and fresh berries.
    Optional Vegan meringues, Fruit, Optional Vegan Macarons