No-Bake Lemon Cookie Fruit Tarts PT210M https://img1.recipesrun.com/201907/2019/0912/ff/9/603071/300x200x90.jpg 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. 6 servings Ingredients: 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 1/4 tsp. Sea salt 2 cups Raw walnuts 12 Whole medjool dates, pitted

No-Bake Lemon Cookie Fruit Tarts

3.8

( By zhanghengshuo )

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.

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

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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

zhanghengshuo

126 Recipes

No-Bake Lemon Cookie Fruit Tarts

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