Vegan Mixed Berry Summer Tart with Almond Crust

Can’t wait for warmer times to come? This vegan mixed berry summer tart could just do the trick! It’s also gluten and refined sugar free.


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Vegan Mixed Berry Summer Tart with Almond Crust

Vegan Mixed Berry Summer Tart with Almond Crust




  • 1 ¼ cups almond meal
  • 1 cup gluten-free flour
  • 2 tbsp pure maple syrup
  • ¼ cup coconut oil 
  • ½ tsp vanilla bean extract
  • pinch of salt optional


  • 2 cups mixed berries (raspberries, blackberries & blueberries)
  • 2 canned full fat coconut milk
  • ½ cup freshly squeezed lemon juice
  • ¼ cup water
  • ⅓ cup pure maple syrup
  • 2 tsp agar agar powder
  • 1 tbsp organic blueberry supercolour powder for the colour.


  1. Preheat oven to 180ºC/360ºF. Grease a tart pan. Set aside. 
In a food processor, combine crust ingredients and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into the bottom and up the sides of the tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.
  2. Put the berries and water into a saucepan over medium heat. Mash the berries as they begin to heat up. Transfer mixture to the blender and blend until smooth. Strain it through a fine-mesh sieve.
  3. Add coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm add the agar-agar and supercolor powder, stirring constantly, cook until agar completely dissolves. Then whisk in lemon juice and maple syrup.
  4. Remove from heat and strain it through a fine-mesh sieve into a heatproof bowl. Allow mixture to cool for 5 minutes. 
  5. Pour the mixture into the cooled tart. Place tart in the fridge to set, about 4 hours or overnight. Garnish tart as desired with fruits and enjoy!


Recipe makes a 8” deep tart pan

Find more of Mei’s recipes on @nm_meiyee.

Vegan Mixed Berry Summer Tart with Almond Crust

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Or click here for more delicious vegan tart recipes!



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