– 1 stick of Vegan Butter (117g)
    – 1 tbsp Maple Syrup
    – 1/2 cup of Vegan Powdered Sugar (61g)
    – 1 1/4 cups of All Purpose Flour (180g)
    – 1 1/2 cups Cashews; either boiled for 30 minutes or soaked over night (238g)
    – 1 1/4 cups Plant Based Milk; I used Soy (225g)
    – 1 cup Vegan Powdered Sugar (110g)
    – 1 can Coconut Cream
    – 3 tbsp Lemon Juice
    – 2 tsp Vanilla Extract
–  Preheat your oven to 350F
– In a high speed food processor pulse all of the crust ingredients until a slightly crumbly dough is formed.
– Dump the dough onto a tart pan and using either your finger tips or the bottom of a measuring cup, press the dough into your pan. Try to get it into one uniformed shape with even thickness. It should easily mold to your tart pan and blend together.
– Using a fork, poke holes in the bottom of the dough.
– Bake the crust at 350F for 20 minutes, it should be an even light golden brown after baking.
– Set aside to cool completely before adding your cashew filling.
– In the same high speed food processor blend your soaked or boiled cashews and plant based milk until a creamy consistency is reached. To avoid a grainy filling make sure your cashews are as soft as possible and that you are using a high speed blender or food processor. Add an extra tbsp of plant milk if it’s not the right texture.
– Now add the rest of the filling ingredients and blend until fully combined.
– Your filling mixture should be thick and creamy, if you would like it sweeter then I suggest adding a tbsp or two of maple syrup!
– At this point your crust should be cool enough, pour on the filling mixture and then place the tart in the fridge to set for 3 hours or preferably overnight.
– Once your tart is completely set you can top it with your favorite summer berries! You can do this in all sorts of fun patterns to make it really cute!
*Notes* I suggest soaking your cashews overnight for the best results but boiling works well enough too and it’s often what I do to save time.
Try to blend the cashews a little bit on their own and then add in the plant based milk. It helps to slowly add and then blend to avoid a grainy filling if you don’t have the highest speed blender.
            Make sure you let the tart set up completely before serving! (: 
Previous articleWhat Is A Plant-Based Diet?
Next articleAsian Medicine And Womens Health Care
My name is Kyleigh and I'm the creator of Morning Marigolds vegan baking and lifestyle blog! Ever since I can remember I've had a love for all things sweet. After becoming more food conscious in 2016 and finally going vegan last year I started to wonder how I could combine my love for decadent treats with my new found passion for Veganism. I then made it a mission to find a way to make all of my favorite baked goods fully plant based, thus Morning Marigolds was born! My blog is about my journey as a vegan baker from a small town with not very many vegan options. I want to show that everyone can live a life full of a little more compassion and a lot more dessert!


Please enter your comment!
Please enter your name here