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Summer Berry Tarts (gluten-free & vegan)

July 22, 2017 By Hana Leave a Comment

Summer Berry Tarts (gluten-free & vegan)

I’m so happy to share these amazing Summer Berry Tarts with you today made with the most delicious gluten-free vegan pastry I’ve made to this day. Filled with raspberry chia jam, coconut frosting and topped with summer berries and edible flowers they are the ultimate summer dessert.

The two most fussy eaters in my family, especially when it comes to anything too healthy or vegan – my husband and my son went crazy for these so they have to be something quite special!

Summer Berry Tarts (gluten-free & vegan)Summer Berry Tarts (gluten-free & vegan)

There are few elements to these, but they are not at all complicated to make. The pastry is quick to make and doesn’t require chilling as you will be pressing it into the tart tins. I did try to roll it out and it was OK to roll after about an hour in the fridge, but I think it’s easier to just press it in. However I think it would be possible to make cut out cookies with it. The taste is really amazing, the gluten-free mix that I’ve used works so well together, you know once you try.

The tart shells are strong, very much like shortcrust pastry and you could choose to fill them with anything that you like. I’ve picked my favourite combination, raspberry chia jam and coconut frosting, because I love the creamy cheesy fresh flavour. A gorgeous selection of summer berries and fresh edible flowers transform these into stunning summer dessert for all senses. Enjoy!

Much Love Hxx

Summer Berry Tarts (gluten-free & vegan)Summer Berry Tarts (gluten-free & vegan)Summer Berry Tarts (gluten-free & vegan)

Summer Berry Tarts (gluten-free & vegan)
 
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Author: Hana, Nirvana Cakery
Serves: 6 tarts
Ingredients
  • Tart shell:
  • 50g ground almonds (1/2 cup)
  • 70g teff flour (1/2 cup)
  • 70g buckwheat flour (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 1tsp psyllium husk
  • pinch sea salt
  • 60ml coconut oil, melted (1/4 cup)
  • 60ml maple syrup (1/4 cup)
  • 1tsp water

  • Raspberry chia jam:
  • 150g fresh or 100g frozen raspberries (1 cup)
  • 1tsp lemon juice
  • 1tbsp maple syrup
  • 1tbsp chia seeds

  • Coconut frosting:
  • 1x 400ml can full fat coconut milk, refrigerated overnight
  • 250g coconut yoghurt (1 cup)
  • 2tsp maple syrup (optional)
  • ½-1tsp matcha powder
  • 2tsp raspberry powder
  • 2tsp blueberry powder

  • Topping:
  • summer berries
  • edible flowers
  • fresh mint leaves
Instructions
  1. Place the can of full fat coconut milk into a fridge, preferably overnight.
  2. Preheat the oven to 180°C (350F)
  3. In a large bowl whisk together ground almonds, teff flour, buckwheat flour, tapioca, psyllium husk and pinch of salt.
  4. Add coconut oil and maple syrup and with a fork stir the mixture until it starts coming together. Mix in 1tsp of water. Press some of the dough together, it should stick together. Add another 1tsp of water if needed.
  5. Use your hands to gently bring it into a smooth soft dough.
  6. Divide the dough into 6 small balls.
  7. Evenly press each ball onto the base and up the sides into each little tart to form a crust.
  8. Pierce the base few times with a fork and bake for about 20 minutes until lightly golden.
  9. Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tins. If the base sticks, use knife to gently break the seal. Leave to cool down completely before filling.
  10. To make the raspberry chia jam place raspberries, lemon juice and maple syrup into a small pot and gently heat for about 5 min until raspberries are soft and mushy. Take off the heat and roughly mash the raspberries with a fork. Stir in chia seeds and leave to cool down for a bit before transferring into a fridge to set.
  11. To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yoghurt and maple syrup and whip until smooth. It will thicken as you continue to whip. Separate into 3 small bowls and add the different powders to each of the bowls. You can use the amount to suit your taste.
  12. Once the tart shells are completely cooled dollop chia jam onto the base of each tart and spoon the coconut frosting on top.
  13. Top with fresh berries, mint leaves and edible flowers and serve immediately or place into fridge for about an hour for the frosting to set.
  14. Enjoy with all the senses!
Notes
I've used 6 small 10cm tart tins in this recipe.
You can serve these immediately after filling, but I think they are even better if you leave them to set for about an hour in the fridge.
The pastry freezes well.
3.5.3226

 

Summer Berry Tarts (gluten-free & vegan)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Vegan

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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