Perfect for a fancy party or gathering, this raw vegan tart is a wonderfully light and delicious dessert that is actually quite easy to make! The fresh flavors of any citrus complement the creamy richness of the nuts in the custard filling and the crust. And the delicate flavors allow the Mission figs to shine through as well.
The trick to this is to have the tart pan with a removable bottom. This no-bake dessert takes about 30 minutes to make, but needs a little time in the freezer to set up.
If you don’t have this style of tart pan you can make this dessert in a bread pan or cake pan lined with plastic before using. The plastic will help the dessert come out of the pan! You can also use an 8″ spring form pan as well for more of a “cheesecake” look to this dessert.
NOTE: Make sure that you are only using unrefined coconut oil in this recipe! The filling won’t set up properly without it.
You can make this dessert with lots of other fruit as well:
- lemons or limes, for a “lemon curd” type dessert
- chopped berries mixed in and more on top
- beet juice for a pretty pink color
- add chocolate powder to it for a chocolate cheesecake vibe
Raw Vegan Tangerine Custard Tart
Gluten-free, dairy-free tart with a creamy tangerine cashew custard filling and a black mission fig and walnut crust
Mission Fig and Walnut Crust
- 2 cups walnuts
- 1 pinch sea salt
- 1/2 teaspoon cinnamon
- 2 cups dried figs stemmed and chopped
Tangerine Custard Filling
- 1 cup cashews soaked 2 hours and rinsed
- 1 cup apple peeled, seeded and chopped
- 1/2 cup coconut oil, unrefined & unfiltered melted
- 1/2 cup light agave
- 1/4 cup tangerine juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon nutritional yeast
- 1 tablespoon soy lecithin
- 1/4 teaspoon sea salt
- zest of 2 tangerines
To make the crust, add the walnuts to a food processor with the sea salt and cinnamon. Pulse until the nuts in the food processor are crumbly and finely ground. Add the chopped fig to the food processor. Pulse until the figs are also well chopped and incorporated into the nut mixture. The mixture should be slightly sticky and hold together when you press it into the palm of your hand. If the mixture is not sticky enough to hold together, sprinkle some drops of water over the mixture and pulse a few more times and you will see it begin sticking together.
Remove the mixture from the food processor and place in a tart pan with a removable bottom (here I have used one that is about 9" x 3"). Press the crust mixture firmly into the bottom and up the sides of the pan. It's very important that the mixture is pressed in the pan very well and smoothed into the pan. When you go to remove the the tart from the pan, if it's too loosely pressed into the pan, it will fall apart. Pressing firmly ensures that the crust will hold together.
Set the tart aside until the filling is ready.
To make the custard filling, put all the custard ingredients into a high powered blender. Purée until smooth and pour into the prepared crust. Place the tart pan in your freezer and freeze overnight.
The next morning, remove from your freezer and remove the tart from the pan by carefully pushing up on the removable bottom of the pan. Place on a serving tray and decorate with fresh slices of peeled tangerine, tangerine segments and mint. Place in the refrigerator until ready to serve.