Easy No-Bake Vegan Fruit Tarts

This summer I’ve been living at home with my parents. They both work during the day, so I have a lot of alone time to think (or sleep), cook (or eat), work on my summer class (or be on the internet), and other productive things of the sort.


No-Bake Vegan Fruit Tarts | memo2munch

But seriously, I’ve been doing a little thinking. During one such adventure, I realized that it’s been about two years since I’ve been home for this long!

I know spending less time at home is a symptom of getting older, but it’s still a bit strange. By now my room feels like my room again. I’ve even christened a Chair of Doom where I pile all the clothes that “I’ll fold and put away later.” Not that that’s a habit…

Yup, I’m settled in.

No-Bake Vegan Fruit Tarts | memo2munch

Anyway, being home has got me all nostalgic. Sometimes I’ll talk with my parents about super random memories I have from when I was little. For someone with a terrible memory I have kind of a lot of them!

Such as the superman pajamas I had with a detachable velcro cape. #neverforget

No-Bake Vegan Fruit Tarts | memo2munch

Many memories are connected to food, of course. Like when I would go grocery shopping with my mom, and she would let me get a donut out of the case in the bakery section to eat while we shopped. (Evidently being in a store full of food without eating any of it was too much for little Molly to handle.)

I’d hold on to the—now empty—plastic bag that had temporarily contained a donut until it was time to pay, and we’d tell the cashier, “Well, there used to be a donut in here.”

Good times.

No-Bake Vegan Fruit Tarts | memo2munch

I bring this up because from the same bakery section of that grocery store we used to get these fantastic fruit tarts. They were fairly small but always decorated beautifully, colorfully dotted with berries and slices of kiwi and mandarin orange. I was just talking with my mom about them. She remembers how sometimes the woman who made the tarts would spread a layer of chocolate between the shortbread crust and the creamy filling so the crust wouldn’t get soggy. Genius.

No-Bake Vegan Fruit Tarts | memo2munch

Today’s tarts are a little ode to those tarts of days past. They’re revamped to include exciting things I’ve been wanting to experiment with, like TWO INGREDIENT date crusts (no added sugar!) and vegan pastry cream. But I think it’s fun to take foods deeply rooted in our memories and emotions and tweak them to match your life today. They still keep their meaning, but you also get to exercise your imagination!

No-Bake Vegan Fruit Tarts | memo2munch

What memories do you have connected to food? Have you tried to recreate anything you’ve eaten in the past? I’m contemplating doing a series of recipes for foods that have strong memories. Like you guys could tell me a food memory you have, and then I’d share it on my blog along with a recipe for the food… I don’t know, thoughts are flying around.


No-Bake Vegan Fruit Tarts
(makes approx. 3 five-inch tarts)


1.5 c. pitted dates, soaked in warm water for 10 minutes
1.5 c. mix of pecans and almonds, or just one type

Cream Filling:
¼ cup all-purpose flour*
1 cup non-dairy milk (I used coconut)
¼ c. sugar
Pinch of salt
2 tbsp. lemon juice
1 tsp. grated lemon zest
½ tsp. vanilla extract

Assorted fruit of your choice!


1. Make the crust: In the body of a food processor, pulse the dates and nuts together until a large ball forms and the nuts are broken up into bits. Some small pieces of nut are normal. If you want a finer texture, process a bit more. Line your tart pans with wax paper and press the date crust into the pans. (Wetting your fingers slightly with water will help the dough not stick to you.) Refrigerate.

2. Make the filling: In a small bowl, whisk together the flour and ¼ cup of the milk until no clumps of flour remain. Place flour mixture, the remaining milk, sugar, and salt in a medium saucepan over medium heat. Whisk continuously until mixture becomes thick, 5-10 minutes. Whisk in the lemon juice, zest, and vanilla extract and cook for 1 more minute, still stirring.

Remove from heat and transfer cream to a bowl. Place a piece of plastic wrap directly on top of the cream to prevent a skin from forming on the top. Place cream in the refrigerator to cool for at least 1 hour.

3. Assembly: Once your cream filling has cooled, take the crusts and filling out of the fridge. Distribute the pastry cream evenly between the tarts. Top with desired fruit and keep the tarts in the fridge until ready to serve.

*If you’re gluten-free, 2 tbsp. corn starch should work fine instead.

6 Ingredient Cherry Cobbler

6 Ingredient Cherry Cobbler | memo2munch

There are certain times when it’s ok to post a recipe with lots of butter and refined white flour on your (mostly) healthy food blog.

Those instances include, but are not limited to:

-You’re in Italy, and dairy doesn’t bother you here (I know, but I’m so serious)
-You’re in Italy
-Cherries are in season
-The idea of cherry cobbler with ripe juicy cherries and a scoop of creamy vanilla gelato is IRRESISTIBLE

I mean, it was out of my control, really.

6 Ingredient Cherry Cobbler | memo2munch

A friend of mine and I discovered a farmer’s market in Brera that happens every Monday and Thursday, and it’s absolutely jam-packed with reasonably-priced fruits, veggies, local honey, cheeses, meats, and even fish! (Ugh, JAM-packed. I can’t handle myself today.)

I posted the picture below on Instagram of our conquests.

6 Ingredient Cherry Cobbler | memo2munch

Every fruit stand was overflowing with gorgeous produce, but it was clear that cherries were the main attraction. The vendors wouldn’t hesitate to let you sample one to prove their’s was the best… so we sampled. 😉

Oh my goodness, these were the BEST cherries I have ever tasted, hands down. The flavor was so concentrated, it was as if someone had taken the flavor of 30 cherries and condensed it into one little fruit.

6 Ingredient Cherry Cobbler | memo2munch

Actually, the same could be said of the color. My hands were sooo purple by the time we finished pitting all of the cherries for the cobbler! Just look at that juice:

6 Ingredient Cherry Cobbler | memo2munch

I bought so many cherries that something needed to be done with them or else they’d go bad before I could eat them all. Enter: cherry cobbler! Simple, rustic, lets the cherries keep their spotlight.

Um, I’d like some more more more, please.

6 Ingredient Cherry Cobbler | memo2munch

6 Ingredient Cherry Cobbler | memo2munch

Things are going well at the Expo! We had a visit from the First Lady (can’t even explain the coolness), and Mario Batali came with her (wearing his orange crocs, of course)!

Each country participating in the Expo has a designated national day, so we’re looking forward to July 4th here at the USA Pavilion!!! Some countries have had parades or special performances highlighting their culture. Yesterday I saw a Korean B-Boy (break dancing) group called Morning of Owl perform! That was prettttty dang awesome.

I’d tell you what we’re planning, but I don’t even know yet! No head-spinning from this one, though. That’s for sure.

Enjoy some cobbler this week! xo

6 Ingredient Cherry Cobbler
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  1. 2 cups pitted cherries
  2. 1.25 cups + 1 tbsp. all-purpose flour, divided
  3. 1 tbsp. granulated sugar
  4. 1/2 tsp. lemon juice
  5. 1/2 cup brown sugar
  6. 1/2 cup unsalted butter, softened
  7. Confectioner's sugar to finish, optional
  1. Preheat oven to 350 degrees F/175 degrees C.
  2. Mix cherries with the 1 tbsp. flour, granulated sugar, and lemon juice until it looks like a paste. Place the mixture into a square baking dish and cook in the oven until the juices start to release.
  3. Combine the remaining ingredients except the confectioners sugar until you have a crumbly dough, similar to sugar cookie dough.
  4. Remove baking dish from oven and top with chunks of dough. Gently combine with berries so that you still have chunks of dough together and some remains on top.
  5. Bake covered until sturdy, then bake uncovered briefly to brown.
  6. Dust with confectioner's sugar to serve.
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