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Raw Fruit Tarts

Raw Vegan Fruit Tarts—This delicious no-bake fruit tart recipe features an almond crust, creamy cashew-sweet cream, and lots of fresh, colorful fruit!

top down view of raw fruit tart on a circle marble serving board.

This raw vegan tart recipe is a spin on a classic fruit tart I enjoyed as a teenager. We had a wonderful little bakery that carried the most wonderful fruit tarts. The combination of fruit and cream together was divine, and the crust was always just an added bonus!

After making these vegan fruit tarts, I must say that I prefer and love this raw version even more. They make for a great snack and dessert and are healthy enough for breakfast, too.

Colorful, simple, and delicious, these no-bake raw fruit tarts are a guilt-free, tasty treat. They won’t leave you feeling weighed down in the least and you can be sure that every ingredient is beneficial!

top down view of assorted diced fruits to top on raw fruit tarts.

Raw Fruit Tart Ingredients

Topping: Fresh fruit for the topping includes mango, kiwi, strawberries, and blueberries. Feel free to change up the fruits using raspberries, cherries, blackberries, mandarin oranges, etc.

Crust: The crust is super easy to make and is a simple mix of almonds, dates, cinnamon, and water. You can also use a mix of almonds and walnuts.

Filling: For the filling, we’ll be using this vegan Sweet Cashew Cream made with cashews, vanilla, and naturally sweetened with dates.

side by side picture of making the crust for raw fruit tartlet.

How To Make Raw Fruit Tarts

1. Start with the crust by blending the almonds, dates, and cinnamon in a food processor (shown above left). Once the mixture is fairly chopped up add a little water and continue to process until dough forms (as shown above on the right). Place in the refrigerator for about 20 minutes to stiffen and make it less tacky.

top down view of the process of assembling raw vegan fruit tarts.

2. Next, cut saran wrap and place it over the molds. Divide the dough into thirds if using the classic mini molds (see below for more info). Firmly press the dough in the center of the mold and press and push towards the sides. You should get a uniform layer about 1/8 to 1/4 inch thick. You can put them in the fridge until ready to fill. If it’s just a few minutes, keep it in the freezer until ready.

3. Fill each tart with the cashew sweet cream. I found the perfect amount to add was to fill just before the rim, as the fruit will be heavy and sink, making the cream rise.

4. Finally top with the fruit. Keep in the refrigerator until ready to serve.

Top Tips

  • Mold types: I used these classic tartlet molds (<affiliate link) and was able to get 3 tarts with the crust amount (to get all 6 you’ll need to double the crust recipe). I’ve also made these with little mini 3-inch cake pans as a mold. They were inexpensive for a set of three, but I was only able to fill 2 pans.
  • The fruit tarts held up great. The crust stayed in place and didn’t become soggy, even after being in the refrigerator overnight. But if making these for parties, for the best appearance, I recommend making the crust and assembling them closer to the time of serving. All in all, everything held up fantastic, and it was quite delicious!

raw fruit tartlet on a marble serving board.

More Easy Vegan Desserts!

If you try this raw fruit tart recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



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5 from 5 reviews

Raw vegan fruit tarts are simple, colorful and delicious raw treat! Use your favorite fruits to suit your taste…


Units Scale
  • 1/4 cup kiwi, peeled and chopped
  • 1/4 cup strawberries, chopped
  • 1/4 cup blueberries
  • 1/4 mango, chopped
  • cashew sweet cream


  • 1 cup almonds or walnuts, or combo (I used almonds)
  • 5 medjool dates
  • dash or two of cinnamon
  • 2 tablespoons water, divided


Cashew Sweet Cream: Make your cashew sweet cream, you can use right away or keep in the fridge for a few hours to thicken. Cashew cream can also be made a day or two ahead.

Crust: Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined, and somewhat chunky. Add one tablespoon of water, and process until dough forms. Add the extra tablespoon of water if needed (you may find in your climate or altitude that you may not need it). We don’t want the dough too wet, just enough so that it combines nicely. Cover and place in the refrigerator for 20 min to stiffen.

Prep fruit: While dough is setting, prepare your fruits and set aside.

Assemble: Using molds of choice, line each with a piece of saran wrap or cut parchment paper (this will help to remove them so be sure to leave overhanging flaps). Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly, yet gently into place. Fill each tartlet with cashew cream, almost to the rim, and level out, top with 1/3 cup of fruit.

Remove: To remove tart from mold, gently lift the edges of saran wrap or parchment paper, place on a flat surface, and using a spatula carefully wedge under the tart and move to desired flat surface.

Make ahead: You can prepare these a couple of hours ahead, cover them with saran wrap and store in the refrigerator until ready to eat. Makes 3 three-inch fruit tarts using the mini cake molds. Each fruit tart is about 2 servings.


If using classic tartlet molds, the cashew sweet cream will fill all 6, and the crust will cover 3. If using mini cake pans, the cream will fill 3, and the crust will cover 2.

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  1. I have a group of 13 and I do not have tart pans. Would two full size pie pans work?

    1. Julie | The Simple Veganista says:

      You’ll need to triple, maybe even quadruple, the recipe to use 2 regular pie pans. I hope that works out for you!

  2. Marie Gueye says:

    Can you use ramekins instead of mini cake pan tarts and classic tartlet molds? Thanks

    1. Julie | The Simple Veganista says:

      Yes, you can use anything that is about the same size. You’ll be able to lift them out if using the saran wrap at the bottom. Or just eat them out of your ramekins. Hope that helps. Enjoy!

  3. Ines Kallmeyer says:

    Hello, this sounds delicious but I have a couple questions. At recipe beginning, it says Yield: 3 tarts but at the end of the recipe, it says Makes 2 three inch tarts. Which is it? Also, under Notes, there is only the beginning of a sentence and then it stops – what is the rest of the information? Thanks for your help.

    1. Julie | The Simple Veganista says:

      I’ve fixed it, it will make 3 classic mini tarts and 2 mini cake pan tarts. Thank you for pointing it out, not sure how I missed that! Enjoy the fruit tarts, and if you have any other questions, please ask! :)

  4. Would it be good to replace the cashew cream with whipped coconut cream ?

    1. Julie | The Simple Veganista says:

      Yes, you can do that and see how it goes. That will be nice and light too. Sounds yummy! Do let us know how it goes, it’s super helpful to others!

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