Easter Fruit Tart

vegan fruit tart

This delightful Easter Fruit Tart is filled with a creamy white chocolate cashew center that features leftover nut pulp of your choice. Topped with an assortment of fresh, colorful, juicy fruit. A refreshing dessert for spring and summer!

Servings: 8-10
Prep time: 15 min
Cook time: 20 min
Additional time: 2-3 hours

vegan fruit tart


  • 1 ½ cups gluten-free oats
  • ½ cup almonds
  • 4 ½ tbsp coconut oil (melted)
  • 2 ½ tbsp light agave (sub with maple syrup)
White Chocolate Cashew Cream
  • 1 can coconut cream/coconut milk (solid part)*
  • ⅓ cup almond pulp (from almond milk) (sub with cashew pulp, hazelnut pulp etc.)
  • 1 cup cashews (soaked overnight)
  • 1 tbsp coconut oil
  • 2 tbsp light agave syrup (sub with maple syrup)
  • ½ cup vegan white chocolate chips


  1. For the crust add oats and almonds into a food processor. Pulse until combined and add agave syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well.
  2. Bake at 350F for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
  3. Add coconut cream/milk, agave syrup, almond pulp, coconut oil and white chocolate chips into a small saucepan and heat over low until completely melted and combined. Set aside to cool for 5-10 minutes.
  4. In a food processor or high speed blender add soaked cashews and coconut/white chocolate mixture. Process until completely smooth for about 5 minutes.
  5. Transfer mixture into crust and let cool in the refrigerator four two to three hours until tart has set.
  6. Garnish with fresh fruit to create an easter egg pattern and serve immediately.
  7. Store leftovers in the refrigerator for up to two days.

*if using coconut milk, refrigerate overnight and use solid part only.
**strain almond pulp before adding into coconut cream/milk.

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