Fruit Tart with Tahini Cream

Why You’ll Love This Recipe

• The tahini cream adds a unique, nutty twist to the traditional fruit tart.
• Naturally dairy-free and gluten-free friendly with easy substitutions.
• Perfect for special occasions, brunches, or as a stunning dessert centerpiece.
• Uses fresh, seasonal fruit for a vibrant and refreshing finish.
• Easy to customize with different fruits and flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 cup 1-to-1 gluten-free flour (or all-purpose unbleached flour)
½ cup almond flour
3 tablespoon coconut oil
2 tablespoon tahini
1 tablespoon maple syrup
Pinch of salt
3 tablespoon unsweetened vanilla cashew milk (or other plant-based milk)

For the cream:
1 ½ cups unsweetened cashew milk
2 tablespoon granulated sugar
3 tablespoon corn starch
1 teaspoon natural vanilla extract
3 tablespoon tahini

Optional:
½ cup vegan chocolate chips
1 teaspoon coconut oil
Fresh fruit (green and golden kiwi, raspberries, blackberries, blueberries, strawberries)
2 tablespoon apricot preserves
A little warm water (for glaze)

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine gluten-free flour, almond flour, coconut oil, tahini, maple syrup, salt, and cashew milk. Mix until dough forms.
3. Press the dough evenly into a tart pan, making sure to cover the base and sides. Prick the base with a fork to prevent bubbling.
4. Bake the crust for 15–18 minutes, or until lightly golden. Let cool completely.
5. In a saucepan, whisk together cashew milk, sugar, cornstarch, and vanilla. Cook over medium heat, stirring constantly until thickened.
6. Remove from heat and whisk in tahini until smooth. Allow to cool to room temperature.
7. Optional chocolate layer: Melt chocolate chips with coconut oil in a heatproof bowl over simmering water. Spread over the cooled crust and let set.
8. Spread the tahini cream evenly over the crust (or chocolate layer if using).
9. Arrange fresh fruit decoratively on top.
10. To glaze: Warm apricot preserves with a little water until smooth. Brush lightly over the fruit for shine. Chill before serving.

Servings and timing

Serves: 8
Prep time: 25 minutes
Cook time: 15–18 minutes
Chill time: 30 minutes
Total time: About 1 hour 15 minutes

Variations

• Use seasonal fruits like peaches, cherries, or grapes for a different flavor profile.
• Add a pinch of cinnamon or cardamom to the cream for warmth and spice.
• Swap tahini with almond butter or cashew butter for a milder nutty flavor.
• Use a chocolate crust for a richer dessert twist.
• Add a thin layer of lemon curd before the fruit for extra tang.

Storage/Reheating

Store the tart covered in the refrigerator for up to 3 days. For best freshness, add the fruit topping close to serving time to prevent the crust from softening. This dessert is best enjoyed chilled; reheating is not recommended.

FAQs

How do I make the crust extra crispy?

Chill the dough for 15 minutes before baking and bake until it’s just turning golden brown.

Can I make the tart ahead of time?

Yes, prepare the crust and cream a day ahead and store separately. Assemble with fruit just before serving.

Can I use regular dairy milk instead of plant-based milk?

Absolutely, the recipe works with whole milk or cream as well.

How do I prevent the crust from getting soggy?

Brush the baked crust with melted chocolate or a thin layer of apricot glaze before adding the cream.

Can I freeze this tart?

The crust can be frozen, but the assembled tart with fruit does not freeze well due to texture changes.

Can I use frozen fruit?

Fresh fruit is best, but thawed frozen fruit can work if well-drained.

How do I make the cream smoother?

Whisk continuously while cooking and strain the cream if needed to remove any lumps.

Can I replace maple syrup in the crust?

Yes, you can use honey or agave nectar instead.

What size tart pan should I use?

A 9-inch tart pan works perfectly for this recipe.

Is this recipe nut-free?

It contains almond flour and tahini, so it is not nut-free. You can substitute almond flour with oat flour and use sunflower seed butter instead of tahini for a nut-free version.

Conclusion

This Fruit Tart with Tahini Cream is an elegant yet approachable dessert that combines the rich, nutty flavor of tahini with the freshness of seasonal fruit. With its tender crust, creamy filling, and eye-catching presentation, it’s a perfect choice for celebrations or simply treating yourself to something special.

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