Raw Berry Tart with a Coconut Pastry Cream (vegan, gluten-free)
Ali Segersten Jul 03, 2012 18 comments
I have something beautiful and delicious for you—just in time for your 4th of July celebrations. This no-bake raw berry tart is not only stunning to look at, but also packed with nutrient-dense ingredients that deeply nourish your body while satisfying your sweet tooth.
Tarts might look complicated, but once you try making this one, you’ll see how simple it really is. No oven required. Just a tart pan, a food processor, and your favorite summer berries.
The crust is made from a blend of nuts and dates—rich in fiber, minerals, and healthy fats that support blood sugar balance and keep you feeling satiated. Press it into a 9- or 10-inch tart pan with a removable bottom (you can find these online or at most kitchen stores), and you’ve already completed step one.
Next comes the creamy, dreamy, dairy-free pastry cream. Instead of using eggs and milk, this version is made from coconut butter—whole coconut flesh that’s been ground into a smooth, rich butter. It contains both the oil and fiber of the coconut, offering a nourishing blend of medium-chain triglycerides (MCTs) to fuel your brain and gut-friendly fiber to support digestion. I love the Artisana brand, but you can also look for coconut butter under names like “coconut manna” or “coconut cream concentrate.”
The final touch? Fresh organic berries. Strawberries, blueberries, raspberries, or blackberries—all bursting with vibrant color, antioxidants, and anti-inflammatory compounds.
Berries are especially rich in polyphenols—plant compounds that have been shown to:
- Support a healthy gut microbiome by feeding beneficial bacteria like Bifidobacteria
- Reduce markers of inflammation and oxidative stress
- Protect against cellular damage and DNA mutations linked to cancer
- Improve endothelial function, supporting cardiovascular health and healthy blood pressure
- Enhance cognitive function and memory (especially in older adults)
And because this tart is raw, the integrity of these fragile nutrients is preserved.
This isn’t just a dessert. It’s a celebration of summer’s bounty—a way to gather with loved ones and nourish your body at the same time. A dessert that feels joyful to eat and aligned with your healing path.
Let this be your reminder that food can be beautiful, fun, and functional all at once.
And it begins by coming back to yourself—one nourishing choice at a time. 💛
Raw Berry Tart with a Coconut Pastry Cream
Serve this nourishing raw berry tart as part of a summer picnic or 4th of July celebration! Be sure to keep this tart refrigerated until ready to serve. You'll need a food processor to make the crust and a high-powered blender, such as a Vitamix for the filling. For the crust, I use truly raw organic almonds that have been soaked for 12 to 24 hours and then dehydrated at a low temperature (this step is optional). This makes the nuts far more digestible; the dehydration process makes them shelf stable. For the fruit, try adding sliced peaches, pitted cherries, or sliced kiwi in addition to the berries if desired!
Crust
Pastry Cream
Fruit
crust
- To make the crust, place the nuts into a food processor fitted with the "s" blade; process until finely ground.
- Then add the dates, coconut oil, and sea salt.
- Process again until the dates are ground and evenly incorporated into the nuts. It should stick together, if not, add another tablespoon of coconut oil.
- If you use all pecans or walnuts in this recipe you probably won't need any coconut oil.
- Pour the crust mixture into a 9 or 10-inch lightly oiled tart pan and evenly press into the bottom and up the sides.
filliing
- To make the filling, place the cashews, water, orange juice, coconut nectar into a high-powered blender.
- Blend until smooth and ultra creamy, stopping and starting the blender if necessary. Your coconut butter should be soft enough to add if you are living in a hot climate; if not, place the amount called for into a small pan and warm on the lowest heat.
- Add the softened coconut butter to the blender along with the vanilla and almond flavoring.
- Blend until smooth.
- Pour into the crust and spread evenly.
- Arrange berries over filling into your own unique design.
- Chill, uncovered, until ready to serve.
- When ready to serve, push the bottom of the pan up through the rim and place onto a platter to serve.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
Email updates.
Add Comment
Comments
Hi
This recipe looks…
Hi
This recipe looks wonderful!
I was just wondering what will make the filling to set in/thicken.
Thank you
Wow - so Good! I used lemon juice instead of the orange, and 1/2 walnuts for the crust - the flavors are amazing. Can't wait to share this with my friends tonight! Thanks so much for this amazing recipe.
This was truly delicious and was a hit at my Easter table for both the GF and "regular" eaters! I made it the day before and added the berries a few hours before serving. It's also visually appealing.
I made this tonight for the family and everyone loved it! I substituted macadamia nuts for the cashews because I was fresh out and put in a whole mango instead of the orange juice because I didn't have any on hand. I also added lemon juice and lemon zest to give a little tang to the cream. I think I will bring it to Easter!
I have made this twice now, and it has been well received. Thank you for such a satisfying recipe to replace things like cheesecake or a traditional tart.
Just made this - delicious! I was out of dates, so used a combination of dried figs and apricots in the crust, plus a little honey and water to help it stick. Worked great! My Vitamix didn't want to blend the filling at the highest speed - got air pockets, etc., and I didn't want to add more liquid, so I gave up before it was totally smooth - not very noticeable in the final product. Fantastic dessert!
Lindsey P - I am not sure how to replace the coconut in this recipe....cashew butter may work? You'd have to play around with it.
Kelly - if you don't own a high-powered blender you can soak the cashews in water for at least 3 hours and then drain and blend in a regular blender. It may not get as creamy, but it is an option! :)
Thanks for the comments! :)
Made this today and it is SO good. I love the almond extract in the cream. I will definitely be making this again.
Made this today and it is SO good! Love the almond extract in the cream. I will definitely be making this one again.
I don't have one of the high-powered blenders. Is there an option for the rest of us? I really want to make this. I am assuming the food processor wont do the trick since you didn't use it?
Thank you, this is so perfect for the 4th. My sister-in-law traditionally brings her berry cream tart for our BBQ and its wonderful but we have 4 GF ,DF, and egg free people including my 4 year old autistic grandson. I usually make another dessert and make 2 versions for the variety sensitivities ( 1 chocolate allergy, imagine!) this year I'm making your beautiful tart and it will go along side the other and become a new tradition. We are very happy about this
Thanks again
My daughter just finished making this wonderful dessert. Your timing is perfect, as she's exploring the world of raw foods this week. She even picked fresh strawberries for the top. Gorgeous!
We also wanted to pre-buy your new book, but live in B'ham and would rather not pay for shipping. Options?
Hi. After being on the elimination diet and going gluten free, I have enjoyed following all your posts and recipes. My difficulty is that I am highly allergic to peanuts and tree nuts as well. I would love to try some of your ideas, but there are so many that involve nuts. Are there any nut free substitutions that could work for example for your crusts? Thanks, Carol
This looks great! Any suggestions for replacing the coconut for my coconut allergic daughter? Cashew butter? Thank you for all you do, your work and recipes. I would be lost without them!
This looks sooo delicious! I am going to make it for our company visiting from Tennessee! I take it that I can buy the coconut cream at the Food Co-Op?
Thanks for a great, holiday-ready dessert recipe, Ali!
Totally stunning! Perfect for the 4th or any summer gathering. :-)
xo,
Shirley
What a stunning pie. I just love it when you post raw recipes.
Peace and RaW Health,
Elizabeth
That pastry cream sounds delightful. I have made lots of pies with raw cashews, but the addition of coconut butter and orange juice sounds really nice.