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No-Bake Lemon Cookie Fruit Tarts

Simple no-bake vegan tarts with a date-walnut crust and a creamy, dairy-free filling that tastes just like a lemon cookie!
Author Minimalist Baker
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No-Bake Lemon Cookie Fruit Tarts in parchment-lined mini tart tins
4.57 from 30 votes
Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 6 (half-tart servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

CRUST

  • 7-12 whole medjool dates (pitted // if not sticky and moist, soak in warm water for 10 minutes then thoroughly drain)
  • 2 cups raw walnuts (or sub other nut, such as pecan or almond)
  • 1/4 tsp sea salt (optional)

FILLING

  • 12 ounces firm silken tofu (I used Morinaga // patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour)
  • 1/2 tsp vanilla extract
  • ~1/4 cup maple syrup, agave nectar, or honey if not vegan (or use date caramel - I did half date caramel, half agave)
  • 1 medium lemon, juiced (1 lemon yields ~2 Tbsp juice)
  • 1 1/2 cups mixed fresh fruit (blueberries, strawberries, kiwi, mango, or whatever you prefer // divided)
US Customary - Metric

Instructions

  • Press/drain tofu while preparing crust.
  • Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
  • Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size (as original recipe is written // adjust if altering batch size).
  • Line a standard pie or tart pan, or several 4 3/4-inch tart pans (I bought mine here) with parchment paper. Divide crust between the pans and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn't have to be perfect. Set in freezer to chill.
  • Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth, scraping down edges as needed. I used half date caramel and half agave. Adjust flavors to desired level of tartness/sweetness.
  • Remove crust from freezer and top with lemon filling. Chill to set - at least 2-4 hours - and then top with fruit just before serving. You could also serve with coconut whipped cream to send these over the top.
  • Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.

Notes

*Although I opted for three mini tarts, you could also just make this recipe in one big pie pan if you don't have tart pans.
*Tart inspired by/roughly adapted from Oh, Ladycakes - the vegan tart queen.
*Nutrition information is a rough estimate calculated using 4 3/4-inch tart pans.

Nutrition (1 of 6 servings)

Serving: 1 half-tart serving Calories: 375 Carbohydrates: 27 g Protein: 14.5 g Fat: 26 g Saturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 119 mg Fiber: 4.6 g Sugar: 19 g