Sweet Treats

Berry Tart with a Coffee Crust

Jump to recipe

Your creamy and vegan Dessert for any Occasion!

I’m back with a new dessert, which is kind of perfect for this season. It’s a light and fruity berry tart with a lovely coffee crust. This vegan and healthier tart contains a berry jelly and also a berry pudding cream which makes it super light and creamy too.


healthy berry tart

Bring some joy to just any Party

It was more by accident that I baked this cake on the same day we celebrated my dad’s birthday and he wished for an American Cheesecake… So while the whole family was sitting by the table eating this super heavy cake, I was really glad to have this vegan tart to myself.


oil free dessert

Of course, my family did taste the tart and everyone loved its light- and tenderness. As much as I enjoyed baking the cheesecake (or baking any kind of non-vegan desserts), I really gain more pleasure and also pride when creating a vegan dessert, because there is so much more to experiment with and discover within this type of baking. I constantly have to think about my next baking projects which makes me kind of super excited all the time. Writing this right now makes me think of my endless list of desserts that I have planned to create and post here on this blog and there’s nothing holding me back! Really, literally nothing 😀


healthy dessert

This berry tart is:
  • completely vegan
  • really easy to make
  • oil-free
  • healthier
  • the crust is naturally sweetened

You can either make one bigger tart or two smaller ones, it really is up to you. I just loved to decorate these tarts, that’s why I chose to have more than one. And I love small tarts, they are so cute…


berry tart

If you tried this berry tart with a coffee crust or any other recipe on the blog, please let us know how you liked it and leave a comment or rating below! We also love to connect with you on  FacebookInstagram or PinterestWe love to meet you!

Don’t forget to check out our sweet treats for more deliciousness!

Vegan Berry Tart with a Coffee Crust

Cook Time2 hrs 30 mins
Course: dessert, healthy, tart
Author: Natascha

Ingredients

For the crust

  • 75 g dates pitted
  • 100 ml black coffee hot
  • 75 g rolled oats
  • 20 g quinoa pops

For the berry jelly

  • 200 g berries of all kinds (frozen or fresh), I used a frozen berry mix
  • 40 g raw cane sugar or coconut blossom sugar
  • 200 ml water
  • 12 g agar agar

For the pudding cream

  • 150 ml soy or oat milk
  • 20 g berries of all kinds (fresh or frozen), I used a frozen berry mix
  • 3 tbsp agave syrup or maple syrup
  • 50 ml soy or oat milk set aside
  • 3 tbsp corn starch
  • 2 tbsp vanilla sugar optional

Instructions

For the crust

  • Soak the dates in coffee for about 30 min. (they will be easier to process)
  • Put the dates with coffee, rolled oats and quinoa pops in a blender/food processor and process until well combined. You should have a rather sticky dough in the end
  • Take a greased round-shaped baking pan and lay it out with the dough (it is important that the bottom is thicker than the sides)
  • Bake your crust in a preheated oven at 180 °C for 10 minutes

For the berry jelly

  • Take the agar agar and mix it well with the water
  • Put the berries, sugar and water-agar agar mix in a sauce pan and let it cook with a slow heat for about 20 minutes
  • The liquids should be reduced in that process
  • Let it cool until it is lukewarm and then pour it onto your crust
  • Set aside and let it cool completely

For the pudding cream

  • Put the milk, berries and sugar in a saucepan and bring it to a boil
  • In the meantime stir together the 50 ml milk, corn starch and vanilla sugar
  • Put the saucepan away from the heat and slowly stir in the cornstarch-mix with an eggbeater. Stir until thickened
  • Pour the cream into your tart
  • Put the tart for 45 min it the freezer or in the fridge overnight

Notes

For one tart: take one round-shaped baking pan with 21 cm diameter
For two tarts: take two greased round-shaped baking pans with a smaller diameter (mine were 13 and 8 cm)

Leave a Reply

Your email address will not be published. Required fields are marked *

*

code

By continuing to use the site, you agree to the use of cookies./Durch die weitere Nutzung der Seite stimmst du der Verwendung von Cookies zu. More Information

Die Cookie-Einstellungen auf dieser Website sind auf "Cookies zulassen" eingestellt, um das beste Surferlebnis zu ermöglichen. Wenn du diese Website ohne Änderung der Cookie-Einstellungen verwendest oder auf "Akzeptieren" klickst, erklĂ€rst du sich damit einverstanden./The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close