Vegan Cherry Tart (Gluten-Free & Sugar-Free)
Cherry season always feels like a small celebration. There is something special about turning a bowl of bright, juicy cherries into a dessert that feels both simple and elegant.
This tart was created for those moments when you want something beautiful on the table without spending the whole day in the kitchen. The crumbly cookie crust pairs with a soft cherry layer that is sweet, slightly tangy, and full of fresh fruit flavor.
Instead of a traditional buttery crust, this version uses a simple cookie base held together with a little plant-based milk. The cherry filling comes together with just a few ingredients, creating a dessert that feels homemade, light, and perfect for warm afternoons, family gatherings, or a quiet slice with tea.
Cherry Tart
⏱️ Time & Prep
Prep time: 20 minutes
Bake time: 10–15 minutes
Chilling time: 2 hours
Total time: ~3 hours
Yield: 8 servings
Ingredients
Cookie Crust
- 200 g gluten-free sugar-free cookies
- 80–120 ml unsweetened plant-based milk
- 1–2 tbsp erythritol, optional, depending on cookie sweetness
- pinch of salt
Cherry Layer
- 400 g cherries, pitted (fresh or frozen)
- 5–7 tbsp erythritol, adjusted to taste
- 120 ml water
- 1 tbsp lemon juice
- 1 tsp vanilla extract, optional
- 1 ½ tsp agar-agar powder
Optional:
- 1 tsp cornstarch mixed with 1 tbsp cold water for a thicker texture
Instructions
1. Prepare the crust
- Preheat the oven to 180°C (350°F).
- Crush the cookies into fine crumbs using a food processor or a rolling pin.
- Place the crumbs in a bowl and add salt and erythritol if needed.
- Slowly add the plant-based milk, mixing until the crumbs become slightly sticky and hold together when pressed.
- Press the mixture firmly into the bottom and sides of a tart pan.
- Bake for 10–15 minutes, until the crust becomes slightly firmer.
- Let the crust cool while preparing the cherry layer.
The crust should feel compact and soft, but not wet. Add a little more milk if it is too dry, or extra cookie crumbs if it becomes too soft.
2. Prepare the cherry layer
- Add cherries, erythritol, water, lemon juice, and vanilla extract to a saucepan.
- Cook over medium heat for 5–10 minutes, until the cherries soften and release their juices.
- Gently mash some of the cherries with a spoon while keeping some pieces whole for texture.
- Add agar agar powder and whisk well.
- Bring the mixture to a gentle boil and cook for 2–5 minutes, stirring constantly.
- If using cornstarch, add the slurry and cook for another 1 minute until slightly thickened.
- Remove from heat.
3. Assemble the tart
- Pour the warm cherry filling over the chilled crust.
- Spread it evenly with a spoon or spatula.
- Allow the tart to cool at room temperature for 15–20 minutes.
- Transfer it to the fridge and chill for around 2 hours until fully set.
- Slice and serve chilled.
Notes / Variations
- Add the plant-based milk slowly, as different cookies absorb liquid at different rates.
- The crust will have a softer texture than a traditional pastry crust, but chilling helps it hold together.
- For a sweeter cherry layer, increase the amount of erythritol.
- Leave some cherries whole if you enjoy a more rustic fruit texture.
- Agar agar needs to reach boiling temperature to activate properly.
- Frozen cherries work well too. They may simply need a few extra minutes of cooking.
- For the cleanest slices, chill the tart overnight.
Nutrition
Approximate values per serving (1 of 8 slices):
| Nutrient | Per Serving |
|---|---|
| Calories | ~135-150 kcal |
| Protein | ~3-5 g |
| Carbs | ~20-25 g |
| Fiber | ~2-5 g |
| Fat | ~3-5 g |
Values may vary depending on the cookies and plant-based milk used.
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