Rustic Vegan Field Berry Pecan Tart with Chocolate

Prep Time 35 minutes
Cook Time 35 minutes
Servings 6 to 8 portions
Making your own vegan pastry dough is surprisingly easy - all you need is some flour, a little sugar, oil, and water. Knead it just enough, chill it for half an hour, and you're good to go! Keep the dough in a ball and you can freeze it and save it for later - just defrost in the fridge overnight or on the counter for an hour. Topped with sweet seasonal berries and crunchy nuts (we use pecans, but try it with chopped almonds or walnuts), it's equally delicious served on it's own as it is warm with a scoop of ice cream or coconut whipped cream!

How it's Made: Vegan Pie Crust


  • 1 cup of flour
  • 2 tablespoons of cane sugar
  • ¼ teaspoon of sea salt
  • 1/3 cup of vegetable oil (canola, sunflower, coconut)
  • 1/3 cup of water


  1. In a small bowl, mix the flour, sugar and salt. Add the oil and mix with a fork. 
  2. Add a bit of water at a time, kneading the dough until it reaches the desired consistency. 
  3. Wrap the ball of dough in a clean kitchen towel and refrigerate for 30 minutes. Prepare and flour a work surface, also coating your rolling pin with flour, and roll out the chilled dough.

How It's Made: Fruit Filling



  1. Preheat the oven to 350°F.
  2. In a bowl, mix the berries, pecans, and sugar.
  3. Place the rolled out dough into a pie pan and fill with the berry and pecan mixture. Fold over the edges. Bake for 25 to 30 minutes. 
  4. Take the pie out of the oven and sprinkle with the chocolate chunks immediately, so that they melt slightly. 
  5. Let cool for several minutes and serve, alone or with a scoop of ice cream.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.