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.
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.