Mini Vegan Berry Tarts

Mini Vegan Berry Tarts

Makes 24 mini tarts

(use a mini cupcake tray for these)



1 pack graham crackers

½ C pecans

3 Tbsp coconut oil

4 Tbsp water

3 Tbsp flour

¼ tsp salt


1 pack soft tofu

3 Tbsp maple syrup

2 Tbsp powder sugar

2 tsp instant clear jell or tapioca

1 tsp Champaign vinegar

1 tsp blossom water

Juice of ½ a lemon

½ tsp lemon zest

Pinch of salt


¼ C water

1 Tbsp powder sugar

2 tsp lemon juice

1 tsp starch


Berries or fruit of your choice


  • Place graham crackers in a food processor until powdered. Repeat with pecans. In a bowl mix all the dry ingredients first, then add water and coconut oil. Use your hands to work in the ingredients until you have no loose pieces.
  • Lightly spray oil your cupcake tray. Mold your tart crust into the cups. Once done, place in the oven at 350 degrees for about 15 minutes until lightly browned around the edges. Set aside to cool.
  • For the cream, run soft tofu in a food processor until smooth, then add all the remaining ingredients and process until fully incorporated.
  • For the glaze, place contents in a small sauce pot on medium heat and using a whisk mix until thickened.
  • Pipe your cream into the tarts and top with berries and fruit of your choice, enjoy!


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