A beautiful, light and creamy, no-bake tart that will put you in a summer mindset without the hassle of baking a pie! Almond extract gives it a subtle nutty flavor that is a lovely complement to the fresh fruit.
Make the Crust:
In a food processor, pulse the almonds, dates, and salt (if using unsalted nuts) until coarsely chopped. Add water 1 tablespoon at a time until the dough just comes together.
In a medium saucepan, gently heat 2 cups of almond milk, vanilla extract, and almond extract. Bring just to a boil and remove from heat.
Pour in the cornstarch slurry and whisk vigorously.
Return to the stovetop and continue to cook over medium-low heat for 7-10 minutes, until mixture starts to thicken and bubbles form. Whisk in vegan butter until completely melted.
Arrange sliced fruit in desired pattern on top of pastry cream. If using apricot jam, use a pastry brush to lightly brush on top of fruit. Serve cold.
Recipe Instructions
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!