If you’re craving something fresh, vibrant, and decadently delicious without a hint of dairy or eggs, this Vegan Fruit Tart Recipe is an absolute must-try. It brings together a perfectly flaky vegan crust, a silky coconut custard filling, and a colorful array of fresh fruits glazed with apricot jam for that irresistible shine and touch of sweetness. Whether you’re a longtime vegan, a curious baker, or just someone who loves fresh fruit desserts, this tart will charm your taste buds and brighten your dessert table like no other.
Ingredients You’ll Need
Every ingredient in this Vegan Fruit Tart Recipe plays a vital role, from the crispness of the crust to the creamy filling and the vibrant fruit topping. They’re simple, accessible, and thoughtfully combined to create layers of flavor and texture that make this tart truly memorable.
- Plain flour (160 g): The base for a tender yet sturdy tart crust that holds everything together.
- Vegan butter (100 g): Adds richness and helps create that flaky pastry texture you love in a tart shell.
- Superfine sugar (25 g): Subtly sweetens the crust without overpowering the natural fruit flavors.
- Sea salt (¼ tsp): Enhances all the flavors and balances the sweetness perfectly.
- Soy milk (1 tbsp): Binds the dough gently and keeps it vegan friendly while adding moisture.
- Coconut whipping cream (400 g): The secret to a luscious, dairy-free cream that whips beautifully for the filling.
- Coconut custard (250 g): Creates a smooth, silky filling that pairs perfectly with the fruits.
- Powdered sugar (30 g, optional): Adds just a whisper of extra sweetness if your taste buds desire it.
- Fresh strawberries (12-15): Bright, juicy, and the perfect pop of red to top your tart.
- Fresh kiwis (3): Tangy and colorful slices that add tropical flair and freshness.
- Fresh blueberries (16-20): Tiny bursts of sweetness that contrast beautifully with the creamy filling.
- Fresh raspberries (7): A slight tartness that complements the other fruits and adds visual interest.
- Apricot jam (80 g): Gives the fruit glaze a beautiful shine and a touch of natural sweetness.
How to Make Vegan Fruit Tart Recipe
Step 1: Prepare the Crust
Start by chilling your can of coconut whipping cream overnight for the best results with the filling later. Then, in a food processor, combine the plain flour, vegan butter, superfine sugar, sea salt, and soy milk until the dough comes together into a smooth ball. Wrap it up and refrigerate to rest for 30 minutes. This rest period is key to developing that tender, flaky crust we all adore.
Step 2: Blind Bake the Tart Shell
Once your dough is chilled, roll it out gently so it’s just wider than your tart tin. Press it evenly into the tin, carefully smoothing the edges, and prick the base with a fork to keep it from puffing. Line the crust with parchment and fill with dried beans or baking beads to prevent it from shrinking or bubbling. Bake at 180°C (356°F) for 15 minutes, then remove the lining and bake for another 15 minutes until a beautiful golden hue appears. Let it cool to room temperature while you prepare the filling.
Step 3: Make the Creamy Filling
Whip the chilled coconut cream in a large bowl until it forms stiff peaks—this light, airy texture is what makes the filling heavenly. Gently fold in the coconut custard, blending until smooth and creamy. Taste, and if you prefer a sweeter profile, whisk in the optional powdered sugar. Pour this divine mixture into your tart shell and smooth the top evenly. Pop it into the fridge for about 2 hours to set nicely.
Step 4: Arrange and Glaze the Fruit Topping
While the filling chills, wash and dry your fruit carefully—wet fruit can make the tart soggy, so this step shouldn’t be skipped! Hull and slice strawberries, peel and slice kiwis, and get your blueberries and raspberries ready. Warm the apricot jam gently on the stovetop with a little water until it’s runny enough to brush. Arrange your colorful fruit in concentric circles on the tart for a stunning presentation, then brush everything with the glossy apricot glaze to give it that beautiful, professional finish.
How to Serve Vegan Fruit Tart Recipe
Garnishes
Adding a sprinkle of finely chopped fresh mint or a light dusting of powdered sugar can elevate the tart’s flavors and presentation. You might even try edible flowers for a whimsical touch that will wow your guests visually as well as on the palate.
Side Dishes
This Vegan Fruit Tart Recipe pairs wonderfully with a fresh fruit salad, a scoop of vegan vanilla ice cream, or a refreshing glass of sparkling lemonade. These companions balance the tart’s richness and amplify the fresh fruit vibe.
Creative Ways to Present
Use different shapes of tart tins—heart-shaped molds for special occasions or mini tartlets for individual servings. You could also layer different fruits in fun patterns or create a marbled glaze effect with fruit purée for an artistic flair. The possibilities to personalize this Vegan Fruit Tart Recipe are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
Store any leftover tart in an airtight container or cover it with plastic wrap in the refrigerator. It stays fresh for a couple of days, providing the fruit is still at its peak. This makes it convenient to prepare ahead and enjoy over several sittings without losing any of its charm.
Freezing
Because of the fresh fruit topping, freezing is not recommended for this tart. The texture of the fruit and the delicate filling doesn’t withstand freezing well, so it’s best enjoyed fresh for optimal flavor and appearance.
Reheating
This tart is best served chilled, so reheating is unnecessary and not advised. Simply take it out of the fridge about 10 minutes before serving to take the chill off slightly for the perfect creamy texture.
FAQs
Can I use other fruits for the topping?
Absolutely! Feel free to mix and match your favorite fresh fruits—mango, peaches, blackberries, or even pomegranate seeds can add exciting flavors and colors to your Vegan Fruit Tart Recipe.
Is coconut whipping cream the only option for the filling?
While coconut whipping cream works best for its stable whipping properties and rich flavor, you can experiment with other plant-based creams, but be mindful of their whipping ability to maintain the right filling texture.
How can I make the tart crust gluten-free?
Swap the plain flour for a gluten-free blend, and ensure your vegan butter and other ingredients are gluten-free too. The texture may differ slightly but it can be delicious and inclusive for gluten-sensitive friends.
Can I prepare the crust and filling in advance?
Yes! You can make and blind bake the crust a day ahead and keep it airtight at room temperature. Prepare the filling and assemble the tart on the day you want to serve for the freshest results.
Do I have to blind bake the crust?
Blind baking is key to avoid a soggy bottom. It ensures the crust is fully cooked and crisp, perfectly supporting the creamy filling and juicy fruits on top.
Final Thoughts
This Vegan Fruit Tart Recipe is an absolute game-changer for anyone wanting a gorgeous, fresh, and dairy-free dessert that feels special yet is surprisingly simple to make. It’s a fantastic way to celebrate seasonal fruits while enjoying a luscious coconut-based cream and perfectly flaky crust. I encourage you to give it a try—you might just find your new favorite showstopper dessert that friends and family will rave about.
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Vegan Fruit Tart Recipe
- Total Time: 2 hours 50 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Fruit Tart is a delightful and colorful dessert featuring a crisp vegan shortcrust pastry filled with a creamy coconut and custard mixture, topped with a vibrant array of fresh fruits. Perfectly glazed with apricot jam for a glossy finish, this tart combines fruity freshness with a rich, dairy-free filling, making it an ideal treat for vegans and those seeking a light, refreshing dessert.
Ingredients
Pastry Crust
- 160 g plain flour
- 100 g vegan butter
- 25 g superfine sugar (caster sugar) or cane sugar
- ¼ tsp sea salt
- 1 tbsp soy milk or alternative plant-based milk
Filling
- 400 g coconut whipping cream (chilled overnight)
- 250 g coconut custard (Nature’s Charm or similar)
- 30 g powdered sugar (optional)
Topping
- 12–15 fresh strawberries
- 3 fresh kiwis
- 16–20 fresh blueberries
- 7 fresh raspberries
- 80 g apricot jam or apple jelly
Instructions
- Preparation: Chill the can of coconut whipping cream overnight to ensure it whips properly.
- Making the Crust: In a food processor, combine the flour, vegan butter, sugar, salt, and soy milk until the dough sticks together. Knead gently into a smooth ball. Wrap in cling film and refrigerate for 30 minutes. Meanwhile, preheat oven to 180°C (356°F) and grease a 9″ round tart tin. Optionally, line the base with parchment paper.
- Shaping the Dough: Roll out the chilled dough slightly larger than the tart tin. Carefully transfer the dough to the tin, pressing it evenly into the sides. Trim any excess and prick the base with a fork to prevent bubbling.
- Blind Baking: Place a parchment paper circle over the dough, fill with dried beans or baking beads to blind bake. Bake for 15 minutes, remove weights, and bake another 15 minutes until lightly golden. Cool on a wire rack.
- Preparing the Filling: Whip the chilled coconut cream with an electric whisk until stiff peaks form. Gently whisk in coconut custard, then add powdered sugar if desired and mix well.
- Filling the Tart Shell: Spoon the custard mixture into the cooled tart shell and smooth the top. Refrigerate for 2 hours to set.
- Preparing the Fruits: Wash and dry all fruits thoroughly. Hull the strawberries and peel the kiwis, then slice them for topping.
- Making the Glaze: Heat apricot jam or apple jelly in a small saucepan over medium heat, stirring until glossy and slightly thinned. Add water if too thick.
- Decorating the Tart: Arrange the sliced fruits evenly on the tart, starting from the outer edge working inwards. Brush all fruits lightly with the warmed apricot glaze for shine and preservation.
- Storage: Cover the tart with plastic wrap or place in an airtight container in the refrigerator. Consume within a couple of days for best freshness. Avoid freezing.
Notes
- Ensure the coconut cream is well chilled for optimal whipping.
- Blind baking the crust prevents sogginess from the wet filling.
- Use fresh, high-quality fruits for best taste and appearance.
- The powdered sugar in the filling is optional and can be adjusted to taste.
- This tart is best enjoyed within a couple of days and should not be frozen.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
