This Apple Walnut Tart with Vegan Cashew Custard is simple to prepare with everyday ingredients and delivers a satisfyingly rich, nutty flavor. The crust—made from walnuts and naturally sweet Medjool dates—is gluten-free and presses together without added oil. A creamy cashew-based custard fills the tart, and thinly sliced apples bake on top until tender. Lightly sweet, wholesome, and attractive on the plate, this tart is perfect for Passover, Rosh Hashanah, Thanksgiving, or any autumn gathering.
If you crave a dessert that’s nut-forward and bright with apple flavor, this walnut-date crust tart with cashew custard is an excellent choice. It’s less heavy than many chocolate desserts but still feels indulgent and festive. The tart showcases how a few simple, whole-food ingredients can produce something both beautiful and delicious.
Ingredients
- Apples: A mix of green and red apples creates an attractive contrast. Softer baking apples (Cortland, McIntosh) yield a juicier center; firmer varieties hold their shape better. Use what you have on hand.
- Walnuts: Provide the rich, deeply nutty base for the crust. Their flavor is essential since no oil is added.
- Dates: Medjool dates act as a natural sweetener and the sticky component that binds the crust.
- Cashews: Soaked raw cashews blend into a thick, creamy vegan “custard” that fills the tart and helps keep the apple slices in place.
How to make it
Begin by pouring boiling water over the cashews and letting them soak while you assemble the rest of the tart. This softens them so the custard blends ultra-smooth.
Pit and roughly chop the Medjool dates.
Combine the chopped dates, walnuts, cinnamon and salt in a food processor. Pulse until the mixture becomes crumbly but still holds together when pressed between two fingers—stop before it becomes a paste.
Transfer the walnut-date mixture into a 9″ tart pan with a removable bottom. There may seem to be a lot at first, but it presses down to form an even crust.
Press the mixture firmly into the bottom and up the sides of the pan. Slightly damp hands work well; use the base of a glass or measuring cup to flatten and compact the crust.
Drain and rinse the soaked cashews, then add them to a blender with fresh water, maple syrup, cinnamon and a pinch of salt.
Blend until completely smooth and creamy, stopping to scrape the sides as necessary for an even texture.
Pour about three-quarters of the cashew custard into the prepared crust; this layer will act as a base and “glue” for the apple slices.
Use an offset spatula or the back of a spoon to spread the custard evenly into the crust corners.
Trim the apple sides away from the core, then slice the apples very thinly. The thinner the slices, the more evenly and quickly they will cook.
Arrange the apple slices in concentric circles, starting at the outer edge and working inward. Use a small dab of custard under each slice to help them adhere and hold their shape while baking.
Add a spoonful of custard to the center as you continue layering apples so the inner slices also adhere neatly.
Continue layering until you’ve used all the apple slices, tucking pieces into gaps as needed to create an even surface.
If you have any custard remaining, thin it slightly with a tablespoon of water and drizzle it over the top and into crevices between the apples. Finish with a light dusting of cinnamon, if desired.
Bake in a preheated 350°F (175°C) oven for 25–30 minutes, or until the apples are tender but not falling apart. Baking time depends on how thinly the apples were sliced.
Let the tart cool in the pan, then carefully remove the outer rim. Cool completely before covering and refrigerating.
Debra’s Pro Tips
- Choose Medjool dates with pits for better texture; pit them yourself for the freshest results.
- Once you have this crust and custard down, swap the apples for other stone fruits—pears, peaches, nectarines or plums all work beautifully when in season.
- Wait to slice the apples until the custard and crust are ready to avoid browning from oxidation.
- Use a little of the custard under each apple slice as you place it; this works as “glue” and makes assembly easier.
- If preparing ahead, leave the tart pan’s outer ring on while refrigerating. Remove it just before serving to preserve the presentation.
If you try this recipe, please consider rating and commenting—feedback supports food bloggers. Share photos on Instagram by tagging @dkhealthcoach and using #debraklein.
📖 Recipe
Walnut Tart with Vegan Apple Custard
Equipment
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9″ tart pan with removable bottom
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Food processor
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High-speed blender (for the custard)
Ingredients
Crust
- 2 cups walnuts
- 10 Medjool dates, pitted
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
Filling
- 3 apples, thinly sliced
Vegan Custard
- 1.5 cups raw cashews, soaked in boiling water
- 1/2 cup water
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
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Pour boiling water over cashews and let sit at least 30 minutes. Drain and rinse before blending.
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Preheat the oven to 350°F (175°C).
Make Crust
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Remove pits from the dates and roughly chop. Add dates, walnuts, cinnamon and salt to a food processor and pulse until combined. The mixture should be crumbly but hold together when pressed.
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Press the walnut-date mixture into the bottom and up the sides of a 9″ tart pan with a removable bottom. Compact it firmly and set aside.
Make the Custard Filling
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Place drained cashews in a blender with 1/2 cup water, maple syrup and cinnamon. Blend until very smooth and creamy. Scrape the sides and blend again if needed.
Assemble and bake the tart
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Spoon about 3/4 of the custard into the crust, spreading it evenly. This layer will help hold the apple slices in place.
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Arrange thin apple slices in concentric circles from the outside in, using small dabs of custard as “glue” between layers.
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Thin the remaining custard with 1 tablespoon water if needed, then drizzle into gaps and over the top. Sprinkle with a little cinnamon if desired.
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Bake at 350°F for 25–30 minutes, until apples are tender but still hold their shape.
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Cool in the pan, then remove the outer rim. Let cool completely before covering and refrigerating.
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Slice and serve either cold or at room temperature. Store covered in the refrigerator for 3–4 days.
Nutrition
Carbohydrates: 34g
Protein: 6g
Fat: 20g
Note
Nutrition estimates were calculated with online tools and will vary depending on brands and exact ingredient amounts. For precise values, calculate using the specific ingredients you use.
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