Vegan Fruit Tart

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This Vegan Fruit Tart recipe has a light and crisp tart crust that is filled with custard and topped with plenty of fresh fruit and berries. It's the perfect vegan dessert for summer!

Prep Time1

Cook Time45

Chill Time2

Course: Dessert

Cuisine: French

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 468kcal

Author: Megan Calipari

Cost: $7

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

Notes

Use a vegan butter that comes in stick form. I like Soy-Free Earth Balance Buttery Sticks.

I like Silk Heavy Whipping Cream.

The apricot jam will keep the fruit from drying out and make the tart shiny. You can skip this step if you are serving your tart immediately, but if you are making the tart ahead of time, I recommend using it or the fruit will look a little dry.

When rolling the dough out, stop every couple of rolls and move the dough around on the surface to ensure it doesn't stick. If it is sticking, add a little more flour to the surface.

You can use any fruit you want for this recipe! Use all strawberries, or raspberries or even sliced mango! Anything you like will be delicious on this tart.

Nutrition