No Bake Blueberry Vegan Fruit Tarts
These cute mini vegan fruit tarts are the perfect petit four. They are no bake and they can be decorated to your own liking.
Have you ever dreamt of vegan fruit tarts? Because I have, last night. I made blueberry vegan fruit tarts yesterday, but all night all I dreamt of decorating options. For the first time in a very long time, I even woke up at sunrise just to start playing with ideas in the kitchen. Well, this is the result: meet my mini blueberry no bake vegan fruit tarts.
The weather has been quite rainy here in Dresden, but that's ok as it helped the lilacs bloom beautifully. Our whole neighbourhood smells like lilac, which is so beautiful and fresh. It's actually the colour of lilac which inspired me to create these vegan fruit tarts. I used blueberries to create a purple filling but you can use any other fruit you want.
No bake vegan fruit tart
These vegan fruit tarts are very easy to make. They only need a little patience while you wait for them to set in the fridge. They are no bake, and take roughly 15-20 minutes to put together. You can take decorate them the way you want to. I wanted to add meringue to them. Then I decided to add a bit of whipping cream but also changed my mind. Eventually, I came up with glass shards as I wanted to give the tart a bit of height. There was only one problem: I never played with caramelised sugar before. Every day in the kitchen is a new adventure. So, let me walk you through how I made these super easy vegan fruit tarts.
Before we get started, you will need: a food processor, a blender, a hand-held mixer, 9 mini cheesecake moulds, baking sheet (or a small plastic chopping board), baking paper and a saucepan.
How to make the vegan fruit tart crust
To make the vegan fruit tart crust you will need a standard packet of Oreo cookies with 14 cookies in the pack, and some vegan butter.
Simply mix the Oreo cookies and the vegan butter in a blender until it's all crumbly. Keep mixing until the crumbs become slightly moist so you can see it be easily moldable.
Check the weight of the mixture and divide into 9 equal parts.
Prepare a baking paper and put it on top of a baking sheet which fits in your fridge. If you don't have a baking sheet simply use a plastic chopping board. The point of this is to allow you to move the moulds around the room with ease and in and out of the fridge.
Press the oreo mixture into the moulds. Try and create an even layer and make sure you press properly so the mixture can set. Cool in the fridge for about 15-20 minutes, until set.
How to make the vegan fruit tart filling
In a mixing bowl, whip up the non-dairy whipping cream using a handheld mixer with the whip attachment. It's ready when you see some firm peaks. Set aside.
Add blueberries, sugar and vanilla extract and oat milk in a blender and blend until smooth. Transfer to a small saucepan and bring to a gentle boil. Add the agar agar and stir until the agar agar is fully dissolved. Remove from the heat and let it cool slightly, stirring occasionally so the mixture doesn't set.
Gently fold the non-dairy whipped cream into the blueberry mixture and stir until well combined. Pour the mixture into the mini moulds and put back in the fridge for at least 4-5 hours or overnight.
When the blueberry mixture feels firm, you can remove from the moulds and decorate.
How to decorate the vegan fruit tarts
This is entirely up to you. You have your own creative freedom here. You can leave them as they are and eat them straight from the fridge. You can top up with nuts and freeze-dried fruit. You can decorate with lavender and fresh blueberries.
I was in the mood to try something fun so I decided to play with caramelised sugar and decorate them with a little "sugar shard". No idea where the idea came from, but I'm glad it did because it enabled me to work with sugar for the first time ever.
If you want to decorate them the same way, you will need some sugar shards (will explain below how to make it), 5 fresh blueberries halved, a little freeze-dried raspberry ground into a powder and some fresh lilac flowers which are fully edible, by the way. Depending on when you decide to make this recipe, you can replace the lilac with lavender instead.
How to make sugar shards
If you want to play with sugar shards, I recommend some patience. It took me three tries until I got it right. But then, we all need to start somewhere and learn how to handle hot sugar. Speaking of which, this thing is super hot so don't touch it! Handle with super care as it can be very dangerous. Absolutely no kids around as they can get injured.
In a medium-sized saucepan add 2 tbsp of water and 100g (3.5 oz) white caster sugar. Allow the sugar to dissolve on low heat. DO NOT STIR. I know you want to but resist the temptation. Just let it do its own thing otherwise the sugar will crystalise.
When the sugar starts to dissolve you can increase the temperature to medium-high. Let it bubble until the sugar is fully dissolved and it starts to caramelise. Depending on how you want to use the sugar, you can remove it from the heat the moment it becomes a mellow yellow or it gets darker, caramel-like in colour. I wanted a soft yellow so I removed my sugar from the heat pretty fast.
Pour it (super careful here not to burn yourself) over a flat baking paper. Try to create a thin layer. Let it cool for like 5 minutes then break it imitate broken glass.
Use the parts you like the most and decorate your vegan fruit tart with it. You can also add it around the plate if you like.
To serve it, I decorated the plate a little different. You will notice a yellow fruit on the plate. I wanted to add a bit of contrast so I halved some physalis and added it on the side. Besides. the tarty taste of physalis works really well with the deep blueberry taste of the vegan fruit tart.
If you want some red on the plate, you can coat a whole blueberry in some freeze-dried raspberry powder. You will also notice some drops of fruit juice on the plate too. These are blueberry coulis. In the past, I made raspberry coulis so you can check the recipe here.
That's pretty much it. The vegan fruit tart is super easy to make and takes just a few hours to cool in the fridge. The decoration is entirely up to you, so allow your creative expression to speak your personality on a plate.
Did you make these vegan fruit tarts? Or do you have any questions for us? Please let us know in the comments section below.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
This is an easy no bake mini vegan fruit tarts recipe. These mini petit four vegan fruit tarts can be decorated to your liking. Learn how to make these no bake mini blueberry tarts by following this simple, fully vegan recipe.
For the crust
- 14 standard-sized oreocookies
- 1 wt. oz vegan butter
Vegan Fruit Tart Filling
- 1 2/3 cup frozen blueberriesthawed
- 1/4 cup caster sugar
- 1/4 cup oat milk
- 2/3 cup, whipped whipping cream (make sure it's non-dairy)
- 1 tsp vanilla extract
- 2 tsp agar agar
- 9 halved blueberry (optional)
- 5 freeze-dried raspberry, ground into powder (optional)
- 1 handful caramel sugar broken into shards (optional)
Vegan Tart Crust
- Add oreo and butter in a food processor and whiz until finely ground. You should get a crumbly mixture which is easily moldable. Weigh the mixture and divide into 9 equal parts. I used 9 mini oval cheesecake moulds.
- Prepare a non-stick baking paper over a baking sheet which fits in your fridge. This will make it easier to move the vegan fruit tarts around.
Place the moulds over the baking paper. Press the oreo mixture onto the bottom of each mould. Place in the fridge for at least 15-30 minutes until the mixture sets.
Vegan Fruit Filling
- In a mixing bowl, whip up the non-dairy whipping cream. Set aside.
- Add blueberries, sugar and vanilla extract and oat milk in a blender and blend until smooth. Transfer to a small saucepan and bring to a gentle boil. Add the agar agar and stir until the agar agar is fully dissolved. Remove from the heat and let it cool slightly, stirring occasionally so the mixture doesn't set.
- Gently fold the non-dairy whipped cream into the blueberry mixture and gently stir until well combined. Pour the mixture into the mini moulds and put back in the fridge for at least 4-5 hours or overnight.
- When the blueberry mixture feels firm, you can remove from the moulds and decorate.
Caramelised Sugar Shards for Decoration (Optional)
- Mix two tablespoons of water with 100 g caster sugar. Bring to a gentle simmer without stirring. Allow the sugar to melt on low heat. When it starts dissolving, increase the heat to medium-high. It should start bubbling up.
- The moment it gets the desired colour (I wanted my caramelized sugar to be quite pale) remove from the hob and carefully pour over a non-stick baking paper. Try to create a thin layer if possible.
Once the caramel hardened you can press on it to break it and create "glass shards".
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10 g||12%|
|Saturated Fat 5 g||24%|
|Trans Fat 0 g||11%|
|Polyunsaturated Fat 0 g|
|Monounsaturated Fat 2 g|
|Cholesterol 17 mg||6%|
|Sodium 95 mg||4%|
|Total Carbs 24 g||9%|
|Dietary Fiber 1 g||5%|
|Sugar 17 g||33%|
|Protein 1 g||2%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
What do you think?
Did you like this recipe? Do you have any questions or suggestions? Leave a comment below.
The color of these treats is out of this world pretty!
Thank you so much.
OMG! These are so cute! They'll be a great dessert over the summer! Pinning this to keep forever and ever!!
So glad you like them Aline, I'm really excited about the colour. All natural blueberry goodness <3
I love the color of these tarts - so pretty. I'm sure they taste as good as they look. Thanks for sharing!
My pleasure. Love the colour too. Perfect little treats
This looks amazing. Do you think I could make this in a cupcake pan or would it be impossible to get it out without breaking?
Hi Patti, thank you for your message. I think you could make it in a cupcake pan but with cupcake paper around, otherwise, it will break. They are quite delicate. You can do it in a silicone pan too, that will be more flexible when you try to push them out.
The most beautiful pictures I've ever seen. Love this
Thank you for your kind words. I'm really happy you like them
Such a great and unique dessert!! Thank you for giving me something to make that’s beautiful and delicious.
I'm so happy you tried it already! That was super quick wow! Thank you for your kind words.