Vegan Fruit Tart (No-Bake Dessert)

Jump to Recipe Print Recipe

This no-bake vegan fruit tart has a crushed biscuit base, a two-ingredient yogurt-psyllium cream, and a colourful fruit topping arranged to look like a decorated Easter egg. Prep takes about 15 minutes; the tart then sets in the fridge for at least 2 hours, or overnight. Vegan, dairy-free, and gluten-free if you use GF biscuits for the base. No oven, no gelatine, no special equipment beyond a bowl and an oval dish. The cream is genuinely simple: vegan yogurt and psyllium husks, which thicken it to a sliceable, creamy set without any cooking. Use a fruity flavoured yogurt (peach works beautifully) and the cream tastes like something you worked much harder on.

The cling film trick is what makes this practical: line the dish before adding the base and cream so you can lift the whole tart out cleanly once set, slice it, and serve it without the dish at the table. The oval egg shape is optional but makes this feel specific to Easter rather than just a generic fruit tart.

Vegan fruit tart Easter tart in an oval dish decorated with fresh fruit like a colourful Easter egg

This Recipe Works If You Need

No baking? Yes, entirely no-bake. No oven involved at any stage.
Gluten-free? Yes, if you use certified GF biscuits for the base. Everything else is naturally GF.
Make ahead? Yes. Make the night before, refrigerate overnight, unmould and decorate just before serving. This is the ideal approach.
Refined sugar-free? Use plain unsweetened vegan yogurt, add a little vanilla extract and sweeten with stevia or maple syrup to taste.
15 minutes of actual work? Yes. The rest is just waiting for it to set.

Why You’ll Love This Recipe

Two-ingredient cream. Vegan yogurt and psyllium husks. That is it. No cashews to soak, no agar to measure, no custard to cook. It sets firmly enough to slice cleanly straight from the fridge.
The fruit does the decorating. Arrange grapes, kiwi, strawberries, and peach slices in rows and the tart looks genuinely impressive with minimal effort.
Completely flexible. Any fruit works. Any flavoured vegan yogurt works. Any plain biscuit works for the base. This is a template more than a fixed recipe.
Travels well. Set overnight and kept cold, this holds its shape for several hours. Good for bringing to a gathering rather than making at the venue.

Healthy vegan fruit tart with mixed berries and sliced kiwi on a white surface

Ingredient Notes

Biscuits: Plain digestives or graham crackers work well. For a richer base, use chocolate biscuits. For a GF version, any certified GF plain biscuit works. The base does not need to be sweet since the cream and fruit provide sweetness. Crush them finely so the base presses together firmly without large chunks that cause it to crumble when sliced.

Coconut oil: Melted, acts as the binder for the biscuit base. It sets firm when cold, which is what holds the base together. Vegan butter (melted) is a straightforward substitute and gives a slightly richer, more buttery flavour.

Vegan yogurt: The flavour of the yogurt is the flavour of the cream, so choose one you enjoy eating on its own. Fruity flavours (peach, mango, strawberry) work particularly well. Plain unsweetened yogurt produces a more neutral, tangy cream. Use a thick, full-fat soy or coconut yogurt for the best set; thin, low-fat yogurts may not set as firmly with psyllium alone.

Psyllium husks: The thickening agent that sets the cream. They absorb liquid and form a gel, turning the yogurt from pourable to sliceable without any cooking. Do not substitute with chia or flaxseed: the absorption rate and texture are different and the cream will not set the same way. Allow at least 10 minutes after mixing before pouring into the dish, as the psyllium needs time to hydrate and start thickening.

Fruit topping: Use whatever looks good and is in season. For Easter in spring, strawberries, grapes, kiwi, and tinned peach slices all work well and provide a range of colours. Add the fruit after the cream has been poured into the dish, pressing each piece in gently so it stays in place during chilling.

Vegan Easter fruit tart in an oval dish decorated with colourful fruit to resemble a decorated Easter egg

Tips for the Best Result

Line the dish with cling film before you start. Leave generous overhanging edges on all sides. This is what lets you lift the whole tart out cleanly after it has set. Without this step, you will be serving it directly from the dish.
Press the biscuit base firmly. Use the back of a spoon or the bottom of a glass to press the crumble down into a compact, even layer. A loose base falls apart when sliced.
Mix psyllium into the yogurt and wait. Stir well and let the mixture rest for 5-10 minutes before pouring. The psyllium starts to thicken during this time, making the cream easier to spread evenly over the base without it sliding.
Overnight setting is worth it. Two hours gives a usable result; overnight gives a firmer, cleaner slice. If you are making this for a gathering, prepare it the evening before.
Add fruit topping before chilling. Press the fruit pieces gently into the cream before refrigerating. This anchors them so they do not shift when you unmould and slice the tart.

Vegan fruit Easter tart sliced showing the biscuit base and yogurt cream layers with fruit on top

Substitutions

No psyllium husks: Use agar powder to set the cream instead. Dissolve 1 teaspoon of agar in 100ml of warm plant milk, whisk it into the yogurt while warm, pour into the dish immediately, and refrigerate. This requires a little more care but sets very firmly. Alternatively, use a thick, pre-set coconut yogurt that holds its shape without any additional thickener.

No coconut oil: Melted vegan butter works as a direct substitute in the same quantity. The base will be slightly softer at room temperature but firms up well when cold.

Nut base instead of biscuit: Blend dates, raw almonds, and a pinch of salt into a sticky crumble in a food processor. Press it in as the base. This gives a more wholefood, refined sugar-free result and is also naturally gluten-free.

Storage

Keep the tart refrigerated. It holds well for up to 3 days covered in the fridge. The biscuit base softens slightly over time as it absorbs moisture from the cream, which some people prefer. Do not freeze: the cream becomes grainy and the fruit weeps on thawing.

If transporting, keep it in the dish until you arrive and unmould at the destination. The cling film makes this easy.

Looking for more vegan Easter desserts? Try the Homemade Peanut Butter Eggs, the Easter Trifle, or browse all vegan recipes.

Vegan Easter tart whole on a serving plate, oval egg shape decorated with rows of fresh colourful fruit

Vegan Fruit Tart (No-Bake Easter Tart)

No-bake vegan tart with a crushed biscuit base, a two-ingredient yogurt and psyllium cream, and a colourful fresh fruit topping. 15 minutes of prep; sets overnight in the fridge. Gluten-free with GF biscuits.

Prep Time 20

Cook Time 0

Chilling time 1

Total Time 1 20

Choose Serving Size 6

Ingredients

Crust:

150 g biscuits
5 Tbsps coconut oil melted

Cream:

800 ml vegan yogurts I used 4 Joya peach yogurts
5 Tbsps psyllium husks

For decorating the tart:

any other fruits of choice grapes, strawberries, peaches, kiwis

Instructions

Put the biscuits in a Ziploc bag. Close the bag and start smashing them using a roller pin. Turn them into tiny crumbles.
Put them into a bowl. Add melted vegan butter or coconut oil and mix. Set aside.
In a separate bowl, add the vegan yogurts and psyllium husks. Mix well.
Cover an oval-shaped dish with some cling film on the bottom and on the sides. Leave larger margins of cling film. This will help you remove the tart from the dish after refrigerating it.
Add the crumbled biscuits on the bottom, spread them evenly and press them firmly.
Pour the cream. Spread evenly.
Decorate with your favorite fruits. I tried to make it look like a decorated Easter egg.
Place it in the freezer or fridge for at least 2 hours, preferably overnight.
When it’s ready to serve, remove the tart from the dish by lifting the cling film. Cut and serve. Keep it in the fridge.

Notes

Mix psyllium into the yogurt and let it rest 5-10 minutes before pouring into the dish so it starts to thicken. Line the dish with cling film before adding the base for easy unmoulding. Press fruit into the cream before chilling to anchor it. Overnight setting gives the cleanest slices. Keeps refrigerated for up to 3 days; do not freeze.

Easy vegan fruit tart slice on a plate showing the layers of biscuit base and yogurt cream

Frequently Asked Questions

Why do I need psyllium husks in the cream?

Psyllium husks absorb liquid and form a thick gel, which is what turns the pourable yogurt into a cream that holds its shape when sliced. Without them, the cream would be too soft to set and the tart would not hold together when unmoulded. They are tasteless and completely undetectable in the finished tart. Find them in health food shops or large supermarkets, usually near the supplements or baking section.

Can I make this tart in a regular round tin instead of an oval dish?

Yes, any shape works. A standard 20-22cm round tin, a loaf tin, or individual ramekins all give good results. The oval Easter egg shape is purely aesthetic. If you use a larger dish, scale up the ingredients proportionally to ensure the cream layer is at least 2-3cm deep so it sets firmly.

How do I know when the tart has set enough to unmould?

Press the centre of the tart gently with your finger. It should feel firm and spring back slightly rather than leaving an indent. After 2 hours in the fridge it will be set but soft; after overnight it will be noticeably firmer and slice more cleanly. If in doubt, leave it longer. It will not over-set.

What fruit works best on this tart?

Firm fruits that hold their shape work best: strawberries, grapes (halved), kiwi slices, blueberries, raspberries, peach slices, and mandarin segments. Avoid very watery fruits like watermelon, which release liquid onto the cream, or very soft fruits that bruise easily. A mix of at least three different colours makes the tart look most impressive.