Discover the perfect summer indulgence with this Raw French Tart! Featuring a nutty, wholesome base and a luscious, creamy fruit filling made from vibrant mango, juicy strawberries, and exotic pitaya, this tart is as refreshing as it is satisfying. A delightful treat to brighten your summer days!

The warm weather is finally here to stay after weeks of rain, gloominess, and cold winds. What better way to celebrate than with easy raw vegan desserts? The first treat of the season is this delightful Raw French Tart! This refreshing summer dessert combines simple ingredients to create a flavor that’s pure heaven for your taste buds. The vibrant pitaya powder adds not only a stunning color but also a touch of exotic flair, making this tart a feast for the eyes and the palate. Whether you’re searching for vegan desserts with no sugar or refined sugar-free options, this tart is the perfect guilt-free indulgence.

Nutritious and Guilt-Free
As with all my other desserts, this tart is packed with nutrition and made without refined sugar, so you can enjoy it without guilt. That said, even healthy desserts are best enjoyed in moderation! My older daughter loves starting her day with a slice of my desserts for breakfast, and she’s in excellent shape. As for me, a small piece is just right, and the rest goes to my family. Sharing these treats is one of the joys of making them!

A Joy to Make and Share
For me, the best part of creating desserts like this Raw French Tart is the process itself—making, styling, and photographing them. But the real reward is watching my family and friends enjoy them. Whether you’re a baker, chef, or home cook, there’s something truly special about seeing your loved ones savor a dish you’ve made with care and love.

Easy to Make with a Simple Trick
This tart is super easy to make, and if you’re new to raw vegan desserts, don’t worry! Check out my video for inspiration—it will give you a clear idea of the process and boost your confidence. If you’re looking for simpler options, try my Raw Mocha Cheesecakes or Strawberry Rhubarb Tart, which are both a bit easier to make.
I’ve also discovered a simple trick to make shaping the crust even easier: wear surgical gloves! It makes the process mess-free and efficient. Give it a try, and you’ll see how enjoyable it is to create this masterpiece.
Thank you so much for visiting! If you have any questions or suggestions, feel free to reach out anytime. I hope you enjoy making this Raw French Tart as much as I enjoyed sharing it with you. Wishing you a wonderful weekend!

RAW FRENCH TART: How to Create a Refreshing Summer Dessert!
Equipment
- Tart pan 14 X 5 inch Find out more
- Food processor Find out more
- piping bag Find out more
- parchment paper, Find out more
- surgical gloves Find out more
Ingredients
- 1 cup Medjool Dates soaked for 15minutes and rinsed
- ¼ cup cold pressed coconut oil melted above the steam in double boiler
- 1 cup of mixed raw nuts almonds, Brazil nuts, hazelnuts, pecans
- 1 tsp pure vanilla extract
- Pinch of Himalayan pin salt
- FILLING
- 1 ½ cup raw cashews soaked for 6 hours
- 1/2 cups of canned coconut cream
- 1/3 cup of Maple syrup
- 2 tsp pure vanilla extract
- Pinch of Himalayan pink last
- 1 cup of cubed mango for the yellow cream about 1 1/4 mango depends about size, preferably Ataulfo
- 1 cup of sliced strawberries for the pink cream
- 1 tbsp pitaya powder
- 1/4 cup water
Instructions
- FILLING
- Divide the filling ingredients into two equal halves.
- Blend one half with the mango until smooth. Taste and add a few drops of lemon juice if needed, depending on the sweetness of the mango. (I personally added lemon juice, but it’s optional.) Place this mixture in the refrigerator for 2 hours.
- Blend the other half with strawberries and pitaya powder until smooth. Refrigerate this mixture as well.
- CRUST
- In a food processor, blend all crust ingredients using the pulse button. Aim for a semi-chunky texture to maintain some crunch.
- Shape the mixture into a ball with your hands, wrap it in plastic wrap, and refrigerate for 2 hours.
- Line a tart pan (14 x 5 inches) with parchment paper. For easier placement, lightly brush the bottom of the pan with oil to help the paper stick.
- Wearing gloves, remove the plastic wrap from the crust ball and roll it into a log about 6 inches long. Place the log in the center of the pan.
- Press the crust down with your fingers and palms, spreading it evenly across the pan and up to the edges. Flatten the edges and trim any excess crust. Fill in any gaps to ensure an even base.
- Once shaped, place the crust in the freezer for 1 hour.
- ASSEMBLY
- Using a gravy spoon or tablespoon, fill ¼ of the tart with the yellow mango mixture, then add the pink strawberry-pitaya mixture. Repeat this layering process until the tart is filled.
- Use a teaspoon to create decorative swirls by dragging the tip from left to right and from the center outward. Get creative and make the design your own!
- Freeze the assembled tart overnight or for at least 6 hours.
- DECORATING
- Fill a piping bag with the leftover cream mixtures, keeping the colors on separate sides of the bag to avoid excessive mixing. Refrigerate the piping bag until ready to use.
- When ready to decorate, remove the tart from the freezer and let it sit on the countertop for about 1 hour. Gently push from the bottom to release the tart from the pan.
- Place the tart on a tray or cutting board. Test the piping bag on a small plate to ensure both colors dispense evenly.
- Decorate the tart as desired, starting from one corner and working your way across. Feel free to create your own unique design!