Valentine's Day Cream Tart

Vegan Valentine's Day Cream Tart

I chose walnuts to offset the sweet dates in the crust, and they are very healthy nuts, too. The pinch of ancho chili powder can be omitted or upped. The crust recipe makes 2/3 cup. Double or triple it for larger pans. You will need a food processor to make the cream filling. Remember this tip: Tofu based creams must be pureed until absolutely smooth and creamy. If properly made, there will be absolutely no taste of tofu.

Course Dessert
Keyword vegan dessert
Author Fran Costigan


Date Walnut Crust

  • 3 1/2 ounces pitted dates, I used Medjool
  • 4 ounces walnuts
  • 1/8 teaspoon ancho chili powder, optional
  • 1 tablespoon date syrup, I use Soom

Twinkie Cream Filling

  • 7 ounces firm tofu, drained and patted dry
  • 4 teaspoons neutral vegetable oil
  • 2 tablespoons maple syrup
  • 3 tablespoons agave syrup
  • 6 tablespoons organic cane sugar
  • 3/4 teaspoon very finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 4 teaspoons pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 2 ounces vegan white chocolate melted
  • 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer


Make the Crust

  1. Process the dates, nuts and ancho in the bowl of a food processor until finely chopped. Squeeze a bit in your fingers. It should stick together. If not, process a bit more.
  2. Add the date and process until the mixture is shiny.
  3. Spoon into a bowl and press into tart pans or silicone baking cups
  4. I used about 1/3 cup crust for the 4-inch tart pan and 1/4 cup for the silicon cup.
  5. Press into an even layer with the help of a piece of cling wrap or parchment paper.
  6. Freeze the crusts for 30 minutes before filling, or up to a month or two, in a covered container.

Make the Cream Filling

  1. Crumble the tofu into a food processor and process for 1 minute. Add the oil and process 1 minute.
  2. Add the rest of the ingredients except the arrowroot, and process 3 to 4 minutes, until the mixture is very smooth and creamy. Stop the processor a few times and clean the sides of the bowl with a rubber spatula.
  3. Taste and add more sugar for a sweeter whip. Stir the dissolved arrowroot to release any starch that has settled to the bottom.
  4. Pour into a small saucepan and cook, whisking frequently over medium heat until the mixture reaches a full boil. It will be very thick and gummy. Immediately remove the saucepan from the stove. Add to the cream and pulse to incorporate.
  5. Process until the cream is smooth. Spoon the cream into a container. Cover and refrigerate for 2 hours or longer to allow the flavors to blend. The cream will thicken slightly as it chills but it is not a stiff cream.
  6. To the blast from the past Twinkie Cream, I added powdered freeze-dried strawberries, enough to give me the color I wanted. Refrigerate up to 2 days.

Assemble the Tarts

  1. I spread some melted chocolate on the bottom of the tart crusts. As the crusts were ice cold, the chocolate set fast.
  2. Spread the cream into the crust.
  3. Freeze until you are ready to serve.