This Vegan Fruit Tart recipe is absolutely stunning and has a light and crisp tart shell that is filled with creamy custard and topped with plenty of fresh fruit! This is the perfect vegan Summer dessert.
When I make dessert for a get-together, I typically make something delicious but very simple. I love to make a batch of Vegan Vanilla Cupcakes, or if it's berry season like it is right now, I'll make a Vegan Blueberry Cobbler or Vegan Strawberry Peach Galette.
But, sometimes I want to make something a little more impressive. And that's when I bust out this Vegan Fruit Tart. It's delicious and gorgeous, and everyone always loves it- so I know you will, too!
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Why You'll Love This Recipe
- This recipe is easy to follow with plenty of step-by-step photos.
- The vegan tart shell is light and crisp and simple to make.
- And it's filled with super creamy Vegan Custard.
- This fruit tart recipe is vegan, eggless, and dairy-free so anyone can enjoy it!
- You can use whatever fruit you like on top.
- And most importantly it is absolutely delicious!
Ingredients
Vegan Heavy Cream: I like Silk Vegan Heavy Whipping Cream best, but Country Crock Plant Cream is also great!
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work for this recipe.
Vegan Butter: Use a vegan butter that comes in stick form- not in a tub! My top choice is Soy-Free Earth Balance Buttery Sticks.
Fresh Fruit: The classic fruit tart combination is strawberries, kiwi and blueberries so that is what I used!
Apricot Jam: Brushing apricot jam on top of the fruit will stop the fruit from drying out and give the tart a beautiful shine.
Variations
You can use any fruit you like for this Vegan Fruit Tart. You could use all strawberries instead of a combination of fruits, or add raspberries or even sliced mango!
How to Make the Vegan Tart Crust
Step 1. First, add flour and powdered sugar to the bowl of a food processor.
Step 2. Then, add cold, cubed vegan butter.
Step 3. Pulse until with mixture resembles a coarse meal.
Step 4. Add non-dairy milk and vanilla and pulse until the dough comes together.
Step 5. Press the dough into a disc and tightly wrap with plastic wrap. Place in the refrigerator to chill for at least 1 hour, or up to 3 days.
Step 6. Once the dough has chilled, lightly flour a work surface, and roll the dough into an 11-inch circle.
Step 7. Place the dough into a greased 9 ½-inch tart pan, being sure to press the dough into all the corners. Then use a fork to dock all over the bottom. Then, place the shell into the freezer for 30 minutes before baking.
Step 8. Place the tart pan onto a baking sheet, then place a piece of parchment into the tart shell and fill it with pie weights or dry beans or rice.
Bake the vegan fruit tart crust in a 375* F oven for 20 minutes, then remove the parchment and pie weights and continue baking for 10-15 minutes, until the shell is golden brown.
Make the Custard Filling and Finish the Tart
Step 9. Add the sugar and cornstarch to a 1-2 quart saucepan. Whisk together, then add the vegan heavy cream and non-dairy milk and salt.
Cook, whisking constantly over medium heat until the mixture comes to a boil.
Step 10. Immediately pour the mixture into a large bowl. Add the vanilla and stir.
Step 11. Cover with a piece of plastic wrap that is directly on top of the custard. Place in the refrigerator until cold, at least 2 hours.
Step 12. Once cold, whisk the vegan custard until smooth and creamy.
Step 13. Be sure your tart shell is completely cool.
Step 14. Add the custard to the tart shell and use a spatula or a butter knife to spread it out.
Step 15. Now, prepare the fruit. I used sliced strawberries, sliced kiwi, and blueberries.
Step 16. Add the fruit to the vegan tart in your desired pattern. Then, heat the apricot jam in the microwave for about 15 seconds, and use a pastry brush to gently brush it over all the fruit.
And serve!
Recipe FAQs
To store, wrap the fruit tart with plastic wrap and keep it in the refrigerator for up to 3 days.
A fruit tart should sit out for no more than 2 hours. Ideally, it should be kept cold, but it will be fine for a couple of hours.
Yes! The tart dough can be made up to 3 days ahead of time. Keep it tightly wrapped in the refrigerator.
Or, you can bake the tart shell, keep it in the tart pan, wrap it tightly with plastic wrap, and store it in the freezer for up to three weeks.
Expert Recipe Tips
When you are rolling the tart dough out for the Vegan Fruit Tart, move the dough around on your work surface after every few rolls to ensure it isn't sticking to the surface. If it begins to stick, add more flour to your surface.
When the custard is cold, it will be very firm. That's what you want! When you whisk it, it will smooth out and loosen up slightly.
Looking for More Vegan Fruit Recipes?
If you tried this Vegan Fruit Tart recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Fruit Tart
Equipment
- 1 Food Processor
- 1 9.5" Tart Pan (with removable bottom)
- 1 1 Quart Saucepan
- 1 Whisk
- 1 Spatula
Ingredients
For the Tart Crust
- 1 ½ Cups Flour
- 6 tablespoon Powdered Sugar
- 8 tablespoon Vegan Butter, cold, cut into ¼ inch cubes See Note
- 3 tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
For the Custard
- ½ Cup Granulated Sugar
- ¼ Cup Cornstarch
- ¾ Cup Vegan Heavy Cream I like Silk!
- ¾ Cup Non-Dairy Milk
- ¼ teaspoon Kosher Salt
- 1 ½ teaspoon Vanilla Extract
To Top the Fruit Tart
- 10 Medium Strawberries, tops removed and sliced See Note
- 2 Medium Kiwis, slices into half moons
- ⅓ Cup Blueberries
- 3 tablespoon Apricot Jam See Note
Instructions
Make the Tart Crust
- Into the bowl of a food processor, add flour, powdered sugar and vegan butter. Pulse until the mixture resembles a coarse meal. Then, add the non-dairy milk and vanilla and pulse until the dough just comes together. It should stick to itself when pressed. Remove the dough from the food processor, shape into a disc, and wrap it tightly with plastic wrap. Place in the refrigerator to chill for at least 1 hour, or up to 3 days.1 ½ Cups Flour, 6 tablespoon Powdered Sugar, 8 tablespoon Vegan Butter, cold, cut into ¼ inch cubes, 3 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
Bake the Tart Shell
- Grease a 9.5-inch tart pan with coconut oil or cooking spray.
- Remove the tart dough from the refrigerator and place it onto a lightly floured work surface. Roll the dough into an 11-inch circle. (see note) Gently transfer the dough to the greased tart pan, being sure to press the dough into all the corners. Then, use a paring knife to remove the excess dough from the top. Use a fork to dock the bottom of the tart shell. Then, place it in the freezer for 30 minutes before baking.
- Preheat oven to 375* F.
- Place the frozen tart shell onto a baking sheet. Then, place parchment paper on top and fill it with pie weights, or dry beans or rice. Bake the tart shell in a 375* F oven for 20 minutes, then remove the pie weights and parchment paper. Return the tart shell to the oven for 10-15 minutes longer, until the entire tart crust is lightly golden. Allow to cool before filling.
Make the Vegan Custard
- Combine the sugar and cornstarch in a 1-2 quart sauce pan. Whisk to break up any cornstarch clumps. Then, add the vegan cream, non-dairy milk and salt. Whisk well, and place the pan over medium heat.½ Cup Granulated Sugar, ¼ Cup Cornstarch, ¾ Cup Vegan Heavy Cream, ¾ Cup Non-Dairy Milk, ¼ teaspoon Kosher Salt
- Cook, whisking constantly, until the mixture comes to a boil. Then, allow it to boil for 20 seconds, still whisking constantly. Immediately pour the custard into a large bowl. Use a spatula to fold the vanilla extract in, then cover with a piece of plastic wrap that is placed directly on top of the custard to prevent skin from forming. Place in the refrigerator until completely cold, about 2 hours.1 ½ teaspoon Vanilla Extract
Fill and Finish the Tart
- Remove the custard from the refrigerator. It will be very firm. Whisk until it is smooth and creamy, about 1 minute. Then, transfer the custard into the tart shell and use a spatula or a butterknife to spread it out evenly.
- Top with the fruit as desired, I like to start with two rows of strawberries, then a couple of rows of kiwis, then, fill the middle with blueberries.10 Medium Strawberries, tops removed and sliced, 2 Medium Kiwis, slices into half moons, ⅓ Cup Blueberries
- Add the apricot jam to a microwave-safe bowl and heat it in the microwave until it has loosened up, about 15-20 seconds. Use a pastry brush to gently brush all the fruit with apricot jam. Serve.3 tablespoon Apricot Jam
shafizah hafiz
Hello, I plan on making this tomorrow for thanksgiving I was wondering if you think a blender would work in place of a food processor? I don not own one unfortunately.
Megan Calipari
Use a stand mixer if you have one! And if you don't have one, cut the butter into the flour and powdered sugar using a pastry cutter, a fork, or even your hands until it resembles a coarse meal, then mix in the non-dairy milk and vanilla.