In the process of shutting down the business. We will sell the last of the Fruitsweet and then be done. Thank you for the support all these years

Ginger Kumpquat Vegan Gluten Free Tart

This recipe, created by Sage Hughes from our bakery team, is ambitious and considered advanced. 

Crust Ingredients

2 tbsp Ground Flax Seed
6 tbsp Cold Water
1 3/4 cup Fine Almond Flour
1 tsp Vanilla Extract
1 pinch of Salt

Crust Instructions

  • Mix together the ground flax seed and water and let sit for 5 minutes - it will thicken up to a gel-like texture.
  • Combine the flax seed mixture with the almond flour, vanilla extract, and salt.
  • Press the dough into a tart pan.
  • Poke some holes in the bottom of the crust using a fork.
  • Bake at 425 degrees for 20-25 minutes, or until the crust is golden brown.

Vanilla Cream Filling Ingredients

3/4 tsp Agar Powder
1 tbsp Corn Starch
2 tbsp Almond Milk (or your favorite plant milk)
1.5 cans Coconut Cream (5.4 oz can)
1/3 cup Fruit Sweet
1 tbsp Vanilla Extract
1 tbsp Lemon Juice
¼ tsp Fresh Ginger + extra for garnish

Vanilla Cream Filling Instructions

  • In a small bowl, whisk together the agar powder, cornstarch, and almond milk.
  • Add the coconut cream, Fruit Sweet, and agar/cornstarch mixture into a pot and whisk thoroughly.
  • On medium heat, bring to a boil and then remove immediately from the stove. It should be nice and thick at this point.
  • Whisk in the vanilla extract and lemon juice.
  • Add ¼ tsp sprinkle of fresh ginger
  • Transfer the mixture to a blender or use an immersion blender. Be SUPER careful while blending, because you definitely don't want the hot liquid to splatter everywhere. Blend for two minutes. This will create a lighter texture.
  • Pour the filling into the tart crust.
  • Set it in the fridge until the filling is firm (1-2 hours.)

Topping Instructions

  • Garnish with sliced Kumquats candied in fruit sweet and honey
  • Finish with vegan rice whipped cream- can be purchased at most Whole Foods stores
  • Sprinkle with fresh ginger


Best served the day of, but still tasty the day after.

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