If you're looking for a refreshing dessert, look no further. This easy mixed berry tart is perfect dessert for warm Summer days. The no-bake filling is light and creamy and topped with fresh mixed berries. Plus the crunchy almond tart crust is the perfect compliment to juicy berries.
This delicious dessert only takes a few minutes of hands on time - the hardest part is waiting to take that first bite! Customize this berry tart with your favorite seasonal berries - red and blue berries makes a beautiful dessert for your holiday cookouts.
If you have some leftover berries, you should try my blackberry pie bars or this delicious no bake blueberry cheesecake.
Ingredient Notes
This easy tart recipe uses just a few simple ingredients and it's both gluten free and vegan.
- Almond Flour - You'll want to use superfine ground almond flour. I always buy Bob's Red Mill brand and there is a link in the recipe card to purchase online if your store doesn't carry it. You'll have some leftover almond flour, so add my grain free pancakes to your menu to use it up!
- Vegan Cream Cheese - I like Miyokos vegan cream cheese best because it has a great cream cheese flavor and doesn't turn watery when mixed. You can use your favorite brand. And if you're not dairy free or vegan, use regular cream cheese in the same measure.
- Dairy Free Yogurt - I like dairy free coconut yogurt the best, but any type will work. If you want to up the flavor you could use a flavored yogurt, but I usually use plain or vanilla. If you're not dairy free or vegan, use your favorite yogurt - Greek yogurt is a great choice here!
- Fresh Berries - I've used raspberries, blueberries and blackberries but you should use your favorite berries. You could also add other fruit, like slices of kiwi or oranges to mix things up. Kiwi strawberry would be a delicious combo on top of this tart.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free or Vegan - Use dairy unsalted butter, cream cheese and yogurt in place of the vegan products.
- No Vegan Butter - You can replace the butter with coconut oil in the same measure.
- Make Mini Tarts - Make mini tarts using smaller tart pans or paper liners inside a muffin tin.
How to make a Mixed Berry Tart
This delicious dessert is so easy to make. I do recommend mixing the filling with an electric mixer to get the smoothest consistency.
You'll want to use a 10-inch tart pan with a removable bottom to make it easy to handle this tart.
- STEP 1: Combine the almond meal, sugar, butter and nutmeg in a medium bowl. Mix well then transfer the mixture to your tart pan and press it into an even layer using the back of a spoon or the flat bottom of a measuring cup. Place the tart pan on a baking sheet and bake for 15 minutes until golden brown. Set the tart shell aside to cool on a wire rack.
- STEP 2: Combine the cream cheese, yogurt, maple syrup, lemon juice and vanilla extract in a large bowl. Beat with an electric mixer until it's smooth and creamy.
- STEP 3: Once your tart crust has cooled, spread the cream cheese mixture into an even layer.
- STEP 4: Top with your favorite fresh berries and garnish with mint leaves.
Expert Tips
- Be sure to mix your filling extremely well. You want it to be as creamy as possible and with no lumps.
- Use fine, unbleached almond flour for best results.
- When pressing the crust into the tart tin, oil your hand a little if you find the mixture is sticking to you.
- Poking the crust with a fork before baking will help to prevent any bubbling during baking.
Storage
Cover leftover tart with plastic wrap and store in the refrigerator for up to 3 days. The crust may soften a bit during storage.
More summer dessert recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Mixed Berry Tart
Equipment
Ingredients
For the Crust
- 2 Cups Almond Flour
- ⅓ Cup Vegan Butter melted
- 3 Tablespoons Sugar
- ½ teaspoon Nutmeg
For the Filling
- 8 ounces Vegan Cream Cheese room temperature
- 1 Cup Dairy Free Yogurt
- ¼ Cup Maple Syrup
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice
Topping
- ½ Cup Fresh Raspberries
- ½ Cup Fresh Blueberries
- ½ Cup Fresh Blackberries
- Fresh Mint for garnish
Instructions
For The Crust
- Preheat oven to 350 °F (177 °C) and spray a 10″ spring form tart tin with nonstick spray.
- In a small mixing bowl, mix together the almond flour, melted butter, sugar, and ground nutmeg.2 Cups Almond Flour, ⅓ Cup Vegan Butter, 3 Tablespoons Sugar, ½ teaspoon Nutmeg
- Add the crust mixture to the prepared pan and spread evenly along the bottom and up the sides. (If the mixture sticks to your hands add some oil to your hands).
- Using a fork, poke the crust all over the bottom and sides. (This will prevent the crust from bubbling up during baking.)
- Place the tart pan on a baking sheet. Bake the crust for 15 minutes, or until the crust is cooked though and lightly golden.
- Remove from oven and let cool on a wire rack before adding the filling.
For The Filling
- In a medium mixing bowl, add the cream cheese, yogurt, maple syrup, lemon juice, and vanilla. Beat with an electric mixer until smooth and creamy.8 ounces Vegan Cream Cheese, 1 Cup Dairy Free Yogurt, ¼ Cup Maple Syrup, 1 teaspoon Vanilla, 1 teaspoon Lemon Juice
- Pour the mixture over the cooled crust and spread into an even layer using a spoon or spatula.
Assembly
- Arrange the fresh berries on top of the tart and garnish with fresh mint.½ Cup Fresh Raspberries, ½ Cup Fresh Blueberries, ½ Cup Fresh Blackberries, Fresh Mint
- Serve immediately or chill for later serving.
Notes
- Not Dairy Free or Vegan - Use dairy unsalted butter, cream cheese and yogurt in place of the vegan products.
- No Vegan Butter - You can replace the butter with coconut oil in the same measure.
- Make Mini Tarts - Make mini tarts using smaller tart pans or paper liners inside a muffin tin.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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