This amazing fresh fruit tart recipe is an easy vegan no-bake tart made of simple cookie crust with creamy fruit mousse filling! It is super delicious, dairy-free, refined sugar-free and can be made with any kind of fruits! The perfect summer dessert!
Add cookies with cream filling into a food processor and crush until finely ground. Transfer crumbs to a medium bowl, add melted butter and mix until crumbs are evenly moistened. Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan (or another pan with removable bottom). Place in the fridge or freezer for at least 15 minutes to firm up while you make the filling.
Add the fruits into a blender and blend until smooth. Add vegan cream cheese, coconut sugar and vanilla and blend until smooth. Set aside.
In a mixing bowl, whip up the cold non-dairy whipping cream using an electric hand mixer, until stiff peaks form. Refrigerate until ready to use.
In a small saucepan, stir the agar-agar into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat and let cool slightly, stirring occasionally. (If using gelatin, you can skip this step. Read recipe notes*).
Gently fold the agar-agar mixture into the fruit purée mixture, then fold in the whipped cream. Stir just until combined. Fill the mixture into the prepared tart pan, smoothing out evenly, and refrigerate for 4 hours at least or better overnight to firm up.
When the mousse is firm, you can remove the tart by gently pressing against the removable bottom of your pan. Decorate your tart with fruits or other toppings, and serve chilled.
If you want to make this tart gluten-free or can’t find Oreo cookies, you can sub 8,8oz/ 250g (gluten-free) graham cracker + adding 1/4cup (55g) more butter to substitute the cream filling.
If you want a crisper and less soft crust, you can bake it in a 350°F (175°C) preheated oven for 5-6 minutes, then let cool completely before adding the filling.
If using non-dairy yogurt, make sure it is a THICK yogurt such as full-fat coconut yogurt, or the mousse may be too liquidy. You could also drain the yogurt (check out this blog post about how to drain yogurt).
If you can’t find non-dairy whipping cream or pure coconut cream in a store, you can use 1-2 cans full-fat coconut milk. Just chill them overnight, then scrape the solid cream off the top, discarding the liquid.
Please make sure to use 100% agar-agar powder, or you may need more.
If making this tart non-vegan, you can use regular cream cheese, heavy whipping cream, and gelatin. If using powdered ready to use gelatin (no soaking or cooking required), you can skip step 3. Simply add the powdered gelatin into the berry purée in step 1 along with the cream cheese and mix well to combine.
Nutrition is calculated automatically and should be used as estimate.