Fruit Tart


by: Angry Asian

with a linzer cookie crust and lemon pastry filling, this vegan dessert will please any palate


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serves: 12

For Linzer Cookie Crust:

1 stick of soy margarine, room temp

2 tbl sugar

1/4 cup powdered

1 1/2 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking soda

1/2 cup coconut f lour

1 1/4 cup spelt flour

For Filling:

1/2 cup spelt flour

1 pint soy creamer, like Silk

1/3 cup sugar

pinch of salt

juice of half a lemon

Nutrition Facts
Fruit Tart

Servings Per Recipe: 12

Amount per Serving

Calories: 216

  • Total Fat: 6.1 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 3.1 mg
  • Sodium: 122.3 mg
  • Total Carbs: 36.4 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 12.2 g
  • Protein: 4.2 g

how is this calculated?

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1.  For Linzer Cookie Crust:

2.  With hand or stand mixer, beat margarine + sugars + extract until fluffy. add in everything else in succession until incorporated. don’t get crazy, just get it till it’s just combined, wrap in plastic, fridge for 30 minutes. when ready press into tart pan and bake in preheated 350F oven for 8-10 minutes. tip: prick with fork all around prior to baking. you’re welcome.

3.  For the filling

4.  In a small bowl mix together the flour with ½ cup of the soy creamer

5.  In a sauce pan heat up the remaining soy creamer + sugar + salt. bring to a gentle simmer, add in the flour mixture and whisk until warmed thru and thickened.

6.  Remove from heat, add in the lemon juice.

7.  Allow to cool thoroughly before putting in tart crust.

8.  Decorate with fave/season fruit as desired.

9.  Serve cold.

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Matt O


WOW! thats all I got to say