Soft Cherry Tart

Soft Cherry tart perfect vegan dessert combining two worlds. It feels like a cake, but with the fragrance and taste of a tart. Easy step by step video recipe.

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Soft Cherry Tart

Soft Cherry Tart a delicate moist and fragrant tart that combine lemon, almond, vanilla and cherries in a moment of pleasure.

  • 250 gr Organic All Purpose Flour

  • 120 gr Ground Almonds

  • 150 gr Organic Beetroot Sugar

  • 150 gr Plant-based Butter (55% fat content or higher)

  • 40 ml Plant-Based Milk (Soy or Almond)

  • 12 gr Baking Powder

  • 1/2 Vanilla Pod (1 tsp Vanilla extract)

  • a pinch of salt

The ingredients are for an 8 portions cake Baking Pan 24 cm / 9.5 inch
  • 700 gr Cherries

  • 30 gr  Organic Beetroot Sugar

  • 1 tbsp Lemon juice

  • Zest of one Lemon

The ingredients are for an 8 portions cake Baking Pan 24 cm / 9.5 inch
  • Icing Sugar: to dust the surface

  • Garnishing ideas: Ice Cream, Cherries

The best of two worlds, our soft cherry tart is not a classic tart and is not a cake. Two soft tart layers in a unique vegan dessert that you will not find elsewhere.

If you love the taste of cherries in a light and delicate tart, with a touch of lemon and almonds this vegan dessert is made for you.

A fragrant almond and vanilla bottom layer harmonize the top cherry layer, this dessert is easy and fun to make.

Both layers are complementary to each other and fuse together for a complete taste. 

You can change the aromatic note of this dessert by substitution the lemon zest with lime or orange.

Soft cherry Tart

Cherry Layer

We start our dessert preparing the cherry “sauce” for the cherry layer, that sit on top of the soft tart.

Like in any other dish the ingredients selection is really important in achieving the best flavour and result in your preparation.

For this reason is important you select the best juicy and flavourful cherries to use in the recipe.

We are using “Duroni” cherries in this recipe, select a variety that is mature and juicy at the moment you want to prepare this dessert.

Cut the cherries in halves and remove the stones. Using a heavy sauce pan add all the cherries halves (700gr) and put on a medium heat.

Cook the cherries for a couple of minutes, stirring occasionally,  you want to sear the fruit and slightly deepened the flavour profile.

After a couple of minutes cover the cherries and keep cooking on a medium heat for 6-7 minutes, stirring occasionally. 

During this time the cherries will soften and release part of their water. 

Lower the heat to the minimum and add all the remaining ingredients to the cherries; 1 tbsp of lemon juice, zest of one small lemon, 30 gr of organic sugar.

Stir the cherry sauce and bring back to a boil for 2 minutes, then remove from the heat.

Add 1 tbsp of corn starch and whisk well to combine.

Leave the cherry sauce aside.

Tart Base

We prepare now the tart base using a stand mixer. 

We suggest you to use of a stand mixer, but you could otherwise prepare the tart base with a hand-mixer or by hand if you don’t have one.

If this is your case pay attention to don’t touch the batter or work it for too long.

You need to avoid any raise in the dough temperature, in fact, if the butter melts will be really difficult to work the dough and its structure baking will be different (harder). 

Add 120 gr of ground almonds, add 250 gr of organic all purpose flour, 150 gr of organic beetroot sugar, a pinch of salt, 12 gr of baking powder, 150 gr plant-based butter. 

Using a paddle attachment work at low speed the dough. Add the vanilla (1/2 vanilla pod or 1 tsp of vanilla extract) while you are working the dough.

Once the dough as a sandy texture that holds together, but easily crumble apart (as shown in the video), add the plant-based milk.

Keep working the dough until it holds together, but don’t overwork it.

Form a block or a ball with the dough and leave it in the fridge for 30 minutes to rest before proceeding.

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Cut the dough in two dividing in 1/3 and 2/3.

Take a springform pan of 24 cm / 9.5 inch and line it with parchment paper. 

Add 2/3 of the dough in the baking pan, flatten the dough to cover all the bottom of the pan in an even layer. Even in this case is best to work the dough with a spatula after you initially spread it out with your hands, as you won’t warm it.

Leave the baking pan in the fridge while you take the cherry sauce you left aside (it should be cold now).

Add the remaining 1/3 of dough to the cherry sauce and with the help of a spatula stir until completely incorporated.

You will have a thicker cherry mixture with a lighter colour, with visible cherry halves in it.

 Pour the cherry mixture in the baking pan, spreading it evenly with a spatula.

Bake the tart at 175°C / 350°F for 40 minutes in a static oven.

Let the tart cool on a cooling rack 10-15 minutes than remove from the springform pan.

Sprinkle some icing sugar on the surface while the tart is still hot, then cover it and let it cool completely. This will give you a shiny thin glaze layer on top.

After you let the soft cherry tart cool completely keep it in the fridge for 2-3 days covered to preserve it soft and moist.

We recommend you to do not freeze this dessert as it contains fruit and without professional equipment freeze it will compromise its texture and taste. 

You can serve the Soft Cherry Tart as you prefer while still warm or cold.

Both version are amazing when served with some vanilla ice cream.


We hope you will enjoy preparing this vegan dessert with us and that you will be surprising with it your family, friends or guests. 

We are looking forward to hear your feedback preparing this recipe.

Let us know what you think about our Soft Cherry Tart recipe and feel free to share it with anyone you think may like it. 

Drop a comment below for any query or if you have experimented any variation with our Soft Cherry Tart recipe that you want to share.

Let’s change the world today one dessert at the time.

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The Soft Cherry Tart is a recipe directly developed from our Cherry Crumble Pie recipe. 

Have a look to that dessert for another great vegan dessert using exactly the same ingredients (just no plant-based milk). 

An Incredible Pie in few, easy to follow, steps.

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