Fruit Tea Tart is show-stoppingly beautiful in colour and simple to make. Vegan, refined sugar-free with gluten-free options. If you haven’t already guessed the shining ingredient is tea! This recipe requires no baking but does need a few hours to set. Choose your favourite type of tea for this recipe. Switch the flavours any time you like. Perhaps a tropical fruit blend, something citrusy, or go spicy with chai spice or black tea?
What You Need To Make This Fruit Tea Tart
- Old-Fashioned Rolled Oats
- Nuts (Almond, Walnuts, Pecans)
- Medjool Dates
- Plant Milk
- 4 Bags Of Your Favourite Tea
- Vanilla Extract
- Maple Syrup or Agave Syrup
- Cornstarch or Arrowroot Powder
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Can This Tea Tart Be Gluten-Free?
This tart can quite easily be made gluten-free. Simply sub certified gluten-free oats in place of old fashioned rolled oats.
In The Mood For More Desserts?
If you’re in the mood for more desserts, check out my recipes for:
- Vegan No-Bake Lemon Tart
- Black Bean Brownie Donuts
- Vegan Mimosa Cupcakes
- Vegan Rice Crispy Cake with Buttercream Icing
I Would Love To Hear From You
Do you use tea in your baking? Share your recipes below in the comment section for others to see or tag me on social at @SusanCooksVegan for a chance to be featured. Scroll below for a full list of ingredients and instructions to make this Fruit Tea Tart.
Let me know how you enjoy this recipe in the comment section below because I always love hearing from you. Find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
Fruit Tea Tart
This recipe for a Fruit Tea Tart is show-stoppingly beautiful in colour and simple to make.
- Prep Time: 12 minutes
- Total Time: 12 minutes
- Yield: 8 servings 1x
Ingredients
Crust:
- ¼ cup of nuts or seeds of choice. I used almond and walnuts
- 1 cup of rolled oats
- 1 ¼ cup of pitted soft dates
Filling:
- 2 ½ cups of non-dairy milk
- 4 teabags of fruit tea
- 1 tsp vanilla extract
- 6 tbsp cornstarch or arrowroot powder
- ¼ cup (more if needed) of maple syrup or agave
Instructions
Crust:
- Grease/oil a 9-inch pie or tart pan (Click to see the one I use
- Place nuts/seeds in a food processor process until it becomes a fine meal. Add oats then the dates. Process until the mixture sticks together when you press it between your fingers. If the mixture is too sticky add more oats. If it’s too dry add more dates.
- Press the crust evenly into the bottom of the pie/tart pan and up the sides.
Filling:
- Add tea bags and 2 cups of non-dairy milk to a medium saucepan. Put aside the 1/2 cup of milk. Bring milk to a low boil over medium high heat. Turn temperature down and simmer for about 5-8 minutes or until the tea has infused the milk with a strong fruit flavour.
- Add ½ cup of milk to a small bowl. Add the cornstarch to make a slurry with no lumps.
- Add slurry to tea/milk mixture along with maple syrup and vanilla.
- Turn temperature back up to medium high. Cook for about 5 mins while constantly stirring until a thick custard forms.
- Pour into prepared crust. Tap on hard surface to remove any air bubbles.
- Refrigerate for 3-4 hours or overnight.
- Top with coconut whipped cream and fresh fruit.
Notes
Setting time: 3-4 hours or overnight
