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Vegan Sakura Jelly Tarts

Vegan Sakura Jelly Tarts


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These Vegan Sakura Jelly Tarts are filled with creamy, vegan yogurt and enveloped by a flaky and buttery vegan crust. Each bite is a delight to have, the sakura jelly melting into the layers of yogurt and flaky crust.

Vegan Sakura Jelly Tarts

I’ll eat it one layer at a time.

Every summer, my mom loved to make Vietnamese coconut jelly. When I walk into the kitchen early in the morning, I would find her at the stove with 3-4 pots on low heat and a counter filled with little jelly cups. Instead of just making one color jelly, she loved layering them with different colors- pink, green, yellow/white.

She would stand there for hours waiting for each layer to set before adding the second layer. Even though it took long, she enjoyed the process, finding joy in making an ordinary snack fun and colorful.

Vegan Sakura Jelly Tarts
Vegan Sakura Jelly Tarts

After they’ve been in the fridge for a few hours, it would be hard to stop me from opening and closing the fridge, grabbing the jelly cups to snack on throughout the entire day. I would eat it while reading, watching t.v., sitting outside for the cooler air and anytime I was just bored and wanted something to snack on. By the end of the day, we would have a large tray of emptied jelly cups on the kitchen counter.

For some, it may be too simple of a snack, nothing but coconut milk, water and sugar, but to me, it is the process of making them and the simplicity of them that I love. They were memories of summers at home when I couldn’t travel, finding joy in the simplest things I have around me.

Vegan Sakura Jelly Tarts

Here is an overview of these Vegan Sakura Jelly Tarts.


Flour: I used regular all-purpose flour to make the tart crust. You can also use 1:1 gluten-free flour for a gluten-free crust.

Sakura Powder: I purchased the sakura powder on Amazon. You can find it here.

Salted Sakura Flowers: This is what makes the jellies so special, having real sakura leaves in them. Since they are salted to preserve the flowers, make sure you soak the flowers with water before you use them. This will help dilute the saltiness of the flowers. You can find them here as well.

Sugar: I used powdered sugar with the jelly to best preserve the color of the sakura jelly. To make them refined sugar-free you can use coconut sugar.

Vegan Butter: I like to use unsalted, vegan butter to better control the saltness level of the tart crust. If you do not have unsalted, vegan butter you can just omit the salt in the batter!

Plant-based Yogurt: I used unsweetened, almond milk yogurt for the filling but you can also use any other vegan yogurt you like.

Vegan Sakura Jelly Tarts


Can I make the sakura jelly tarts gluten-free?
Yes! You can substitute the regular flour with 1:1 gluten-free flour in equal amounts. I recommend using Bob’s Red Mill’s 1:1 gluten-free flour (the one in the blue bag) to make the crust.

How do I store these tarts?
These Vegan Sakura Jelly Tarts are best served fresh when assembled. If you have any leftovers, store them in the fridge and have them within 3-4 days.

Can I make the sakura jelly tarts refined sugar-free?
Yes! You can substitute the sugars with coconut sugar instead! However, note that the color of the jellies will not be pink because of the color from the coconut sugar.

I don’t have dried rose petals. Can I omit it?
Yes, you can leave them out! They are for decoration purposes. You can also use any other toppings you like.

Can I prepare the recipe the night before?
Yes! I do recommend it. You can make the tart crusts and sakura jellies the night before and assemble them the following day.

If you like these Vegan Sakura Jelly Tarts, you might also like to try:
Vegan Vanilla Cake Boxes
Vegan Sweet Cream Buns
Vegan Japanese Shibuya Toast (Brick Toast)

I cannot wait for you to try these Vegan Sakura Jelly Tarts! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!

Vegan Sakura Jelly Tarts

Vegan Sakura Jelly Tarts

These Vegan Sakura Jelly Tarts are filled with creamy, vegan yogurt and enveloped by a flaky and buttery vegan crust. Each bite is a delight to have, the sakura jelly melting into the layers of yogurt and flaky crust.

  • Author: Helen Au
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6
  • Category: Sweets
  • Method: No Bake
  • Cuisine: Japanese-Inspired
  • Diet: Vegan


Sakura Jelly

¼ cup salted sakura flowers

250ml (1 cup) water

100g (1 cup) sifted, powdered sugar

3g (1 tsp) sakura powder + 30ml (2 tbsp) hot water

3g (1 tsp) agar-agar powder + 15ml (1 tbsp) cold water



188g (1 ½ cup) all-purpose flour

30g (3 tbsp) tapioca flour

13g (1 tbsp) raw cane sugar

¼ tsp salt

115g (½ cup) unsalted, plant-based butter, chilled and cubed

30-45ml (2-3 tbsp) iced water



90g (½ cup) plant-based yogurt of choice


Topping (optional)

Dried rose petals


  1. Prepare the Crust. Add the all-purpose flour, tapioca flour, sugar, and salt to a bowl. Mix until combined. Add in the cubed plant-based butter. Knead until the butter is covered with flour. Slowly add in the iced water 1 tbsp at a time until the dough comes together. Flatten into a circular shape, cover and place in the fridge for at least 30 minutes.

  2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  3. Dust a clean surface with some flour. Roll the dough into a rectangular shape. Use a 3-inch tart ring and cut out 6 circles of the dough for the bottom layer of the tart. Set aside.

  4. Roll the remaining dough into another rectangular shape. Make rectangular strips about ¾ -inch wide. Take one and roll it onto the side of the tart ring. Press on the sides and bottom edge of the tart pan to keep the dough together. Repeat with the remaining tart rings. Once ready, place in the freezer for 5 minutes.

  5. Remove the tart crusts from the freezer and bake for 12-15 minutes until the crust is lightly golden in color. Allow to cool completely.

  6. Remove the sakura jelly from the fridge and carefully take each one out using a small spatula.

  7. Spoon about 1½-2  tablespoons of the plant-based yogurt over each tart crust. Top each tart crust with one of the sakura jellies and some dried rose petals (optional). Serve and enjoy!

Keywords: vegan jelly, sakura, cherry blossom, vegan crust, vegan tarts

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Share a photo and tag me on Instagram @_withhelen. I can’t wait to see what you’ve made!

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