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close up on a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.
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4.60 stars (10 ratings)

Vegan Fruit Tart

This eye-catching Vegan Fruit Tart features rows of glistening glazed fruit layered over a decadent custard in a homemade sweet tart crust. A fancy dessert for any occasion! 
Prep Time25 minutes
Cook Time35 minutes
Chilling time2 hours
Total Time3 hours
Course: Dessert
Cuisine: French
Servings: 8 slices
Calories: 345kcal
Author: Nora Taylor

Ingredients

Sweet Tart Crust

  • 1/2 cup vegan butter softened to room temperature
  • 5 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened applesauce
  • 1 1/4 cups all purpose flour

Custard

  • 2 1/2 cups full fat oat milk I use Oatly
  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract

Fruit Topping

  • 4 cups fresh cut fruit, such as strawberries, blueberries, blackberries, raspberries, mango, peaches, kiwi*
  • 1/4 cup apricot jam
US Customary - Metric

Instructions

Make the tart crust

  • In a bowl using an electric mixer, or stand mixer with paddle attachment, cream the butter, sugar and salt together until creamy, about 2 minutes.
  • Mix in the applesauce, then add the flour and mix until incorporated. The dough will be rather clumpy. Use your hands to lightly knead the dough and form it into a ball inside the bowl.
  • Lightly spray a 9.5 inch tart pan with non-stick spray. Remove the ball of dough from the bowl and place on a lightly floured surface. Roll the dough out, large enough to fit the pan.
  • Transfer the dough to the pan and adjust with your hands to fit snuggly. Trim excess dough.
  • Place the tart pan with the unbaked crust in the freezer for 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. After 30 minutes, remove the pan from the freezer and place on a baking sheet (for easy handling). Bake in the center rack of the oven for 23-26 minutes, until lightly golden. Let cool completely on a wire rack.

Prepare custard

  • Once the crust is mostly cooled to room temperature, make the custard.
  • Whisk the oat milk and cornstarch in a medium pot until smooth.
  • Turn the heat to medium and add the sugar. Bring to a simmer and whisk, constantly, for about 5 minutes, until thickened.
  • Remove from heat and stir in the vanilla.
  • Pour the custard into the cooled tart crust. Place a layer of plastic wrap directly touching the top of the custard to prevent a film from forming. Place in the refrigerator to chill for 2-4 hours or even overnight.

Assemble

  • Remove the tart ring and transfer the tart to a serving platter. Arrange the fruit over the cream in your desired design or pattern.
  • Place the apricot jam in a small microwave safe bowl and add 1 tablespoon of water. Microwave for about 30 seconds and stir. If chunky, strain it to remove chunks of apricot. Use a pastry brush to lightly brush the fruit with the apricot glaze.
  • Chill until ready to serve.

Notes

  1. Do not use fruits with high water content like melon or citrus. Also avoid apples and bananas as they will turn brown quickly.
  2. If you want the fruit to stick better, brush a light layer of the apricot jam/water over the top of the custard, then stick on the fruit. Otherwise it slides off rather easily, especially certain fruits like blueberries.
  3. For gluten free, you can try substituting a gluten free flour mix, or use the crust from this baked cashew cheesecake, which is gluten free.
  4. Alternative to cornstarch? Try arrowroot or tapioca starch.

Nutrition

Serving: 1of 8 servings | Calories: 345kcal | Carbohydrates: 60g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 204mg | Potassium: 182mg | Fiber: 3g | Sugar: 33g | Vitamin A: 718IU | Vitamin C: 43mg | Calcium: 124mg | Iron: 2mg