Vegan Berry Tarts with Vanilla Custard

GFGluten Free

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These Vegan Berry Tarts with Vanilla Custard are easy, wholesome, and tasty! Made from only 10 plant-based ingredients, they’re the perfect summer treat.
This post is sponsored by Nasoya.

What’s your ideal summer dessert? These Vegan Berry Tarts with Vanilla Custard are definitely on the top of my list. They’ve got a golden crust, silky vanilla bean filling, and are topped with fun seasonal berries – what’s not to love? 

While they may look fancy, this recipe is actually incredibly easy. You only need 10 plant-based ingredients to make it, making them the perfect fuss-free dessert for entertaining.

close up photo of vanilla custard tart topped with fresh berries


The ingredients for this recipe can be divided into two main categories:

  • The Crust: I used my 3-ingredient Pie Crust for these tarts and it worked perfectly! All you’ll need is some blanched almond flour, tapioca flour, and some ground flax.
  • The Filling: our light and creamy filling is made from soaked cashews, refined coconut oil, agave syrup, lemon juice, vanilla bean…and silken tofu! Yep, you heard me – I promise you can’t taste it.

ingredients for berry tarts in small white bowls on tile background

I love to use Nasoya’s Silken Tofu for this recipe because it’s organic, has a silky texture, and its subtle flavor disappears once blended 🙂 It’s the perfect dairy-free custard substitute! Click here to find a store that carries Nasoya near you 🙂

photo of two berry tarts alongside container of Nasoya silken tofu

There is one final ingredient to these tarts — berries! I went with a seasonal mix of blackberries, raspberries, and blueberries, but you can use any combination (or solo berry) that works for you. These tarts would also be wonderful with some pitted cherries, or even diced peaches and mango.


photos of unbaked pie crust, blended vanilla custard, and vanilla custard placed into pie crusts

  1. Mix the pie crust ingredients together well, then press into muffin tins and bake.
  2. Blend the vanilla custard ingredients together until smooth and creamy.
  3. Spoon the custard into the baked shells, then refrigerate overnight, or until set.
  4. Top with berries, then serve and enjoy!

vegan berry tarts topped with fresh berries on white speckled plate

These Vegan Berry Tarts with Vanilla Custard are so delicious! Dylan and I happily ate them all week for dessert, but they’re perfect for entertaining as well. I bet kids would love to decorate their own with some berries…heck, I’d love to do that too!

The tarts are best served soon after the custard sets, but will keep in the fridge for up to 4 days. The crust will naturally become softer over time, but the flavors are still enjoyable!

berry tart on white speckled plate with bite taken out of it topped with fresh berries

If you’re looking for more summery dessert recipes, you’ll also love this No-Bake Peanut Butter Cup Pie, this Healthy Blackberry Cobbler, and this Strawberry Upside Down Cake!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag @FromMyBowl + @Nasoya! I love seeing your delicious recreations 🙂


Vegan Berry Tarts with Vanilla Custard

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These Vegan Berry Tarts with Vanilla Custard are easy, wholesome, and tasty! Made from only 10 plant-based ingredients, they’re the perfect summer treat.

  • Author: Caitlin Shoemaker
  • Prep Time: 4 Hours 30 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 12 mini tarts 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan



For the Tart Shells:

  • 4 flax eggs (4 tbsp flax + 1/4 cup + 2 tbsp water, let sit at least 5 min)
  • 3 cups (240 g) blanched almond flour
  • 2/3 cup (70 g) tapioca flour
  • 1/4 tsp salt

For the Vanilla Custard:

  • 8 ounces (225 g) Nasoya Silken Tofu
  • 1/2 cup (65 g) cashews, soaked in water overnight*
  • 3 tablespoons agave syrup
  • 2 tablespoons refined coconut oil*
  • 1/2 teaspoon vanilla extract or 1/2 vanilla bean
  • 2 tablespoons fresh lemon juice
  • Pinch of salt

Assorted fresh berries, to top the tart


  1. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin. I like to grease the pan and place small strips of parchment paper in it to make the cups easier to remove.
  2. Make the Crust: Prepare the flax egg and allow it to thicken. Add the almond flour, tapioca flour, and salt to a medium bowl and whisk to combine. Form a well in the center of the bowl and pour in the flax eggs. Use a spatula to mix everything together, eventually moving on to kneading with your hands. Once a non-sticky dough ball has formed divide the dough into 12 even portions for the muffin tin.
  3. Bake the Crust: use you hands to flatten each dough ball, then place the ball into the base of one muffin tin. Use damp fingers to press the crust evenly along the base and sides of the tin; repeat with the remaining balls. Bake in the middle rack of the oven for 14 to 15 minutes, then remove from the oven and transfer to a baking rack to cool slightly.
  4. Make the Filling: While the crust is baking, add the tofu, cashews, agave, coconut oil, lemon juice, vanilla, and salt to a high-speed blender. Blend on high for 45 to 60 seconds, until a smooth and creamy custard forms.
  5. Assemble: spoon ~2 tablespoons of the custard into each pie shell, filling it up to the top. Place the tarts in the fridge and allow the custard to set. This is preferably done overnight, but they should sit for at least 4 hours.
  6. Serve: once the custard has set, remove the tarts from the fridge and top with fresh berries. Serve as desired; leftovers will keep in the fridge for up to 4 days.


  • Coconut Oil: the coconut oil in this recipe helps the tart to set – if you leave it out, it will be too runny. I recommend using refined coconut oil (vs. virgin or raw) because it has no distinct coconut taste.
  • Cashews: if you forget to soak your cashews overnight, cover them in water, microwave for 2 minutes, then set sit for at least 1 hour to soften before using.
  • Other Substitutions: tapioca flour can be replaced with arrowroot powder. I have not tested this recipe with any substitutions for the almond flour.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hi! This looks amazing! Would it be possible to make it into 1 big tart for a birthday?
    Thank you 😊

    1. Hi Gabriela, it’s worth trying, but I’m not sure if the larger tart would set as well in the middle.

  2. I was wondering whether the crust is very crunchy? I’m looking for a more soft version but it looks delicious!

    1. I would say it’s between super crunchy and soft. It has a bite to it, but it’s not super crisp, if that makes sense.

  3. Made this today and it’s sooooo good! The filling has this wonderful, creamy texture and a sweet lemon-y vanilla flavor, which pairs so well with the berry topping! I made mine in a 12″ tart pan – only had to bake it for an additional 5 minutes to set and I made a batch and a half of the filling, which ended up being the perfect amount to fill the crust. Will definitely make this again and again, thanks for the amazing recipe! 🙂

  4. this looks great ???? it reminds me a little bit of a vegan cheesecake but lighter. I can’t wait to try it!