Vegan Fruit Tart (Rainbow, Easy, & No-Bake)

Let’s make an easy Rainbow Vegan Fruit Tart that doesn’t require using the oven, and uses ingredients you probably already have on hand this summer with the kids home!

It may get a little messy to eat, but it’s delicious, and got me 3 thumbs ups from my three kids, so chances are your kids will love it too. Seriously, what’s not to love about it, just look at it!

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Ingredients for This Vegan No-bake Fruit Tart

*The full recipe is available to print down below on the ‘recipe card’, including ingredient quantities and all steps!

Strawberries: This makes the red in the rainbow tart.

Mango: This makes the orange in the rainbow tart.

Pineapple: This makes the yellow in the rainbow tart.

Kiwi: This makes the green in the rainbow tart.

Blueberries: This makes the blue in the rainbow tart.

Animal Crackers: This is required for the crust of the rainbow tart.

Plant-Based Butter: This makes the crust stay together and not completely crumble into pieces when one piece of the tart is lifted up.

Plant-Based Cool Whip: This makes for the filling in the tart, it makes it nice and light and refreshing. If you don’t have access to a plant-based cool whip, feel free to make your own vegan whipped cream with coconut cream (or the top part of canned coconut milk after it’s been in the fridge for a day or so).

How to Make This Fruit Tart

*Note that these instructions can be printed below

Step one: Process animal crackers in the food processor until they turn into crumbs, then add butter and process until clumps start to form.

Step two: Press the mixture into the bottom of your pan/dish, then freeze for 20 minutes (if you don’t have your fruit ready, now would be a good time to slice and dice the fruit).

Step three: Remove the crust from the freezer and smooth out the coco whip on top, all the way to the edges.

Step four: Add the fruit, starting from the outside with the strawberries, and make rings with each fruit until you reach the center. Some fruit may overlap and this is ok.

Step five: Carefully remove the sides of the springform pan, cut your pieces and enjoy!

How to Serve this No-Bake Fruit Tart

Serve on a hot day as a dessert or sweet treat!

It’s not rich, so no need for non-dairy milk, but it still tastes great with it.

Storing for Later

Fridge:  Store in the fridge, covered or in an airtight container, for up to 3 days.

More Rainbow Or Dessert Recipes You’ll Love

• Rainbow Parfait
• Rainbow Veggie Wrap
• Coconut Fruit Popsicles
• Lemon Cookies
• Strawberry Ice Cream

Rainbow Fruit Tart (no-bake)

Shawna Clapper

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Your kids are going to love this quick and easy no-bake rainbow fruit tart. It’s sweet, refreshing, and a great cold dessert during the hot summer!

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Prep Time 20 minutes mins

Freeze Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• Spring Form Pan (or pie dish)
• food processor

Ingredients

  

1x2x3x

• ▢ 4 Strawberries sliced
• ▢ ½ Mango sliced
• ▢ ⅓ cup Pineapple diced
• ▢ ½ Kiwi sliced
• ▢ 7 Blueberries
• ▢ 4 cups Animal Crackers
• ▢ 3 tablespoon Plant-Based Butter
• ▢ 1 9 ounce container of So Delicious Original Coco Whip, thawed

Instructions

 

• Process animal crackers in the food processor until they turn into crumbs, then add butter and process until clumps start to form.
• Press the mixture into the bottom of your pan/dish, then freeze for 20 minutes (if you don’t have your fruit ready, now would be a good time to slice and dice the fruit).
• Remove the crust from the freezer and smooth out the coco whip on top, all the way to the edges.
• Add the fruit, starting from the outside with the strawberries, and make rings with each fruit until you reach the center. Some fruit may overlap and this is ok.
• Carefully remove the sides of the springform pan, cut your pieces and enjoy!

Video

Rainbow Fruit Tart (no-bake) Description: Your kids are going to love this quick and easy no-bake rainbow fruit tart. It’s sweet, refreshing, and a great cold dessert during the hot summer! Servings: 8 slices Prep Time: 20 minutes Freeze Time: 20 minutes Equipment Needed: Spring Form Pan (or pie dish) Food Processor Ingredients: 4 Strawberries, sliced ½ Mango, sliced ⅓ cup Pineapple, diced ½ Kiwi, sliced 7 Blueberries 4 cups Animal Crackers 3 tablespoon Plant-Based Butter 1 (9 ounce) container of So Delicious Original Coco Whip, thawed Directions: Process animal crackers in the food processor until they turn into crumbs, then add butter and process until clumps start to form. Press the mixture into the bottom of your pan/dish, then freeze for 20 minutes (if you don’t have your fruit ready, now would be a good time to slice and dice the fruit). Remove the crust from the freezer and smooth out the coco whip on top, all the way to the edges. Add the fruit, starting from the outside with the strawberries, and make rings with each fruit until you reach the center. Some fruit may overlap and this is ok. Carefully remove the sides of the springform pan, cut your pieces and enjoy! *Notes: This will last in the fridge for up to 3 days. Freezing has not been tested with this recipe, as I’ve never had much luck freezing and defrosting fruit without there being excess liquid, which would not be good for this recipe.

Notes

This will last in the fridge for up to 3 days. Freezing has not been tested with this recipe, as I’ve never had much luck freezing and defrosting fruit without there being excess liquid, which would not be good for this recipe.

Keyword fruit

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