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
Scale
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
