No-Bake Lemon Cookie Fruit Tarts

By zhanghengshuo

6 Person

210 Minutes

299 Calories

Parchment-square topped with a gluten-free vegan Lemon Cookie Fruit Tart, summer’s end. How can we cherish it? Parchment-lined mini tart pans filled with the crust for Lemon Fruit Tarts. The filling requires just 4 ingredients and is sinfully delicious. You guys, it tastes just like a lemon cookie. Bring on the fruit! Go for a spread of rainbow berries, kiwi, and mango. Whatever fruit you have on hand will do.

Ingredients

Filling

1 1/2 cups Mixed fresh fruit
1 Medium lemon, juiced
1/4 cup Maple syrup or honey
1/2 tsp. Vanilla extract oil
12 oz. Firm silken tofu

Crust

1/4 tsp. Sea salt
2 cups Raw walnuts
12 Whole medjool dates, pitted

Method

01

Press/drain tofu while preparing the crust. Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
02

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.
03

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.
04

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.
05

Add drained tofu, lemon juice, vanilla, and sweetener of choice to the blender and blend until creamy and smooth, scraping down edges as needed. I used half date caramel and half agave. Adjust flavors to the desired level of tartness/sweetness.
06

Remove crust from the 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.
07

Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.

Related Tags

Dessert Recipes

Fruit Recipes

No-Bake Lemon Cookie Fruit Tarts

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 299 Kcal
Prep Time 30 Mins
Cook Time 180 Mins
Total Time 210 Mins

02 Ingredients

Filling

1 1/2 cups Mixed fresh fruit

1 Medium lemon, juiced

1/4 cup Maple syrup or honey

1/2 tsp. Vanilla extract oil

12 oz. Firm silken tofu

Crust

1/4 tsp. Sea salt

2 cups Raw walnuts

12 Whole medjool dates, pitted

03 Method

Step 1

Press/drain tofu while preparing the crust. Add walnuts to a food processor and pulse until a semi-fine meal is achieved.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add drained tofu, lemon juice, vanilla, and sweetener of choice to the blender and blend until creamy and smooth, scraping down edges as needed. I used half date caramel and half agave. Adjust flavors to the desired level of tartness/sweetness.

Step 6

Remove crust from the 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.

Step 7

Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.

04 Author