Vegan Gluten-Free Vanilla Tartlets with Fresh Figs
No-bake vanilla tartlets with crispy oat and almond crust, baked blind until golden, then filled with creamy soy vanilla yogurt and fresh fruit. Naturally vegan and gluten-free, these individual tartlets deliver a light, fruity dessert with nutty base and smooth filling.
Ingredients
Instructions
- 1
Combine gluten-free oats, almond flour, agave syrup, and melted coconut oil in a food processor and mix until a firm, non-sticky dough forms.
- 2
Transfer dough to tartlet tins, pressing mixture first up the edges then across the bottom. Add more dough as needed. Pierce the bottom with a fork.
- 3
Bake at 180 C for 15 minutes until golden brown.
- 4
Cool completely and unmold tartlets.
- 5
Fill each tartlet with soy vanilla yogurt and top with fresh fruit of choice.
Tips
Tartlet tin preparation prevents sticking; non-stick or lightly oiled tins work well.
Pricking the crust base ensures even baking and prevents puffing.
Good to Know
Cover and refrigerate up to 3 days. Fill tartlets within 1 hour of serving to prevent crust softening.
Bake crusts up to 2 days ahead; store in airtight container. Fill and fruit just before serving.
Serve chilled or at room temperature. Pair with herbal tea or light coffee.
Common Mistakes
Skip mixing to non-sticky consistency to avoid dense, wet crusts.
Do not skip forking the base to avoid puffed, unevenly baked crust.
Do not fill tartlets far in advance to avoid soggy crust.