Nothing says celebration quite like a vibrant, fresh, and creamy tart that’s entirely plant-based and utterly delightful. This Vegan Fruit Tart Recipe brings together a flaky, buttery crust, a luscious coconut custard filling, and a colorful medley of fresh fruits glazed to a shiny finish. It’s a recipe I adore sharing with friends and family because it feels like pure sunshine on a plate and manages to impress even non-vegans with its irresistible charm. Whether you’re hosting a party or simply want a sweet treat that nourishes and satisfies without any dairy, this tart is your go-to!
Ingredients You’ll Need
Every ingredient in this Vegan Fruit Tart Recipe plays a vital role in delivering the perfect balance of taste, texture, and visual appeal. From the flaky crust to the creamy filling and fruity topping, the components are simple yet essential.
- 160 g plain flour: Provides the sturdy base for the tart crust, ensuring it’s crisp but tender.
- 100 g vegan butter: Adds rich, buttery flavor and helps create the perfect flaky texture in the pastry.
- 25 g superfine sugar (caster sugar) or cane sugar: Sweetens the crust just enough without overpowering other flavors.
- ¼ tsp sea salt: Enhances all the flavors and balances the sweetness beautifully.
- 1 tbsp soy milk (or alternative plant-based milk): Acts as a binder to bring the dough together smoothly.
- 400 g coconut whipping cream: Forms the fluffy, dairy-free base of the filling with a creamy texture.
- 250 g coconut custard (Nature’s Charm recommended): Adds a luscious, silky layer of flavor that complements the fruits perfectly.
- 30 g powdered sugar (optional): Used to sweeten the filling depending on your preference.
- 12-15 fresh strawberries: Bright, juicy and sweet, perfect for topping.
- 3 fresh kiwis: Adds a tangy, vibrant green contrast to the berries.
- 16-20 fresh blueberries: Small bursts of sweetness and stunning dark hues.
- 7 fresh raspberries: Tart and delicate, they bring a lovely texture variety.
- 80 g apricot jam (or apple jelly): Creates the glossy finish that makes the fruit shine and seals in freshness.
How to Make Vegan Fruit Tart Recipe
Step 1: Preparing the Crust
Start by chilling your can of coconut whipping cream overnight—this ensures it whips up perfectly later on. Next, combine the flour, vegan butter, sugar, salt, and soy milk in a food processor. Pulse until the mixture comes together into a dough ball. If you don’t have a processor, you can do this by hand, gently rubbing the cold butter into the flour. Wrap the dough tightly in cling-film and chill for 30 minutes to make it easier to roll out and to keep the pastry flaky.
Step 2: Blind Baking the Pastry
While your dough chills, preheat your oven to 180°C (356°F) and prepare your tart tin by greasing or lining it with parchment paper. Roll your dough into a circle about an inch larger than the tart tin’s diameter. Carefully transfer it into the tin, press gently into the sides to fit perfectly, and trim any excess. Pierce the base with a fork to prevent bubbles. Place a parchment paper circle over the dough and fill with dried beans or baking beads—this keeps the crust from puffing up. Bake for 15 minutes, then remove the beads and bake for another 15 until golden. Cool completely before adding the filling.
Step 3: Making the Filling
With your coconut cream chilled, whisk it using an electric mixer until soft peaks form. Fold in the coconut custard gently, maintaining the fluffy texture. Taste the mixture and sweeten further with powdered sugar if desired. Once combined, pour the filling into your cooled tart shell and smooth out the surface. Pop the tart in the fridge to chill for at least 2 hours, allowing the filling to set beautifully.
Step 4: Preparing and Arranging the Fruit Topping
Give your fresh fruit a thorough wash and pat dry completely—this prevents any unwanted sogginess on the tart. Hull the strawberries, peel the kiwis, and slice both into thin pieces. Warm the apricot jam gently in a saucepan, thinning with a little water if needed to get a shiny glaze consistency. Arrange the fruits starting from the outer edge in neat circles moving inward, creating a vibrant, eye-catching pattern. Brush the softened jam glaze all over the fruit to give it that irresistible glossy finish and keep everything fresh.
How to Serve Vegan Fruit Tart Recipe
Garnishes
You can elevate the tart’s presentation with a few thoughtfully chosen garnishes. Sprinkle finely chopped toasted almonds or pistachios over the fruit for a nutty crunch. Fresh mint leaves nestled between the berries add a refreshing aroma and a pop of green. A light dusting of coconut flakes can enhance the tropical vibe and complement the coconut custard filling.
Side Dishes
This Vegan Fruit Tart Recipe shines on its own, but pairing it with a scoop of vegan vanilla ice cream or a dollop of coconut yogurt takes it to a whole new level of indulgence. If you want a warmer contrast, a side serving of spiced chai tea or freshly brewed coffee complements the sweet and fruity flavors perfectly.
Creative Ways to Present
Consider serving individual slices on colorful plates with a drizzle of berry coulis or a sprinkle of edible flowers for a whimsical touch. For brunches or gatherings, you can turn the tart into mini tartlets using the same recipe, offering bite-sized fruity delights. Alternatively, give your tart a rustic look by leaving some fruit pieces larger and layering them loosely—it adds a casual charm that’s just as inviting.
Make Ahead and Storage
Storing Leftovers
This tart keeps beautifully in the fridge for a couple of days when stored in an airtight container or covered with plastic wrap. The fruit remains fresh and the crust stays crisp, but it’s best enjoyed within 2 days to ensure the freshest experience and prevent the fruit from becoming soggy.
Freezing
While tempting, I do not recommend freezing this Vegan Fruit Tart Recipe because the fresh fruit and custard filling can lose their appealing texture and become watery or grainy upon thawing. For best results, prepare fresh or eat leftovers within the fridge storage time.
Reheating
Since this tart is best served chilled, reheating is generally unnecessary. If you prefer a slightly warmer tart, you can let it sit at room temperature for 15 to 20 minutes before serving, but avoid heating it in the oven or microwave to maintain the integrity of the filling and fruit.
FAQs
Can I use other fruits instead of the ones listed?
Absolutely! The great thing about this Vegan Fruit Tart Recipe is its versatility. You can swap in peaches, mangoes, blackberries, or any fruit that’s fresh and in season. Just be mindful that softer fruits may release more juice.
What if I don’t have coconut whipping cream?
You can sometimes substitute with other plant-based cream alternatives designed for whipping, such as soy or almond-based options, but coconut tends to offer the best richness and texture for this recipe.
Is it necessary to blind bake the crust?
Yes, blind baking the crust ensures it bakes fully and remains crisp after the wet filling is added. Skipping this step can result in a soggy base, which takes away from the tart’s lovely texture.
How can I make the glaze if I don’t have apricot jam?
If apricot jam or apple jelly isn’t available, you can use other clear fruit preserves or make a simple glaze by gently heating some sugar dissolved in water with a squeeze of lemon juice until glossy.
Can I prepare the tart entirely in advance for a party?
You can prepare the crust and filling a day ahead and keep the tart refrigerated, but it’s best to arrange the fresh fruit and glaze just before serving to keep everything looking and tasting fresh.
Final Thoughts
This Vegan Fruit Tart Recipe is a joyful, beautiful dessert that combines fresh flavors, textures, and stunning colors in a way that makes every bite a celebration. I truly encourage you to try making it yourself—whether it’s for a special occasion or a treat just because. The compliments you’ll get from family and friends are just the sweet cherry on top!
Print
Vegan Fruit Tart Recipe
- Prep Time: 30 minutes (plus overnight chilling of coconut cream)
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
A delightful vegan fruit tart featuring a crisp and buttery plant-based pastry crust filled with creamy coconut custard, topped with an array of fresh strawberries, kiwis, blueberries, and raspberries, finished with a glossy apricot glaze. Perfect for a refreshing, dairy-free dessert that captivates with its vibrant colors and flavors.
Ingredients
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 recommended)
- 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 for the filling.
- Make the Crust: In a food processor, combine flour, vegan butter, sugar, salt, and soy milk until the mixture comes together into a ball of dough. Knead gently to smooth, then wrap in cling film or place in an airtight container and refrigerate for 30 minutes. Meanwhile, preheat oven to 180°C (356°F). Grease a 9″ tart tin lightly.
- Roll Out Dough: Roll the chilled dough to be about an inch larger in diameter than the tart tin. Carefully lift the dough over the tin, pressing into the sides and trimming the edges for an even finish. Prick base with a fork.
- Blind Bake the Crust: Cut parchment paper into a circle slightly bigger than the tart, place over the dough, fill with dried beans or baking beads to weigh down, and bake for 15 minutes. Remove weights and bake an additional 15 minutes until light golden. Cool on a rack to room temperature.
- Prepare the Filling: Whip the chilled coconut cream using an electric whisk until stiff peaks form. Add coconut custard and mix until smooth. Taste and add powdered sugar if desired, then whisk again to combine.
- Fill the Tart Shell: Spoon the custard mixture into the baked tart shell and smooth the surface with a spatula. Refrigerate the tart for 2 hours to set and chill while preparing the fruit.
- Prepare the Fruit: Wash and dry strawberries, kiwis, blueberries, and raspberries thoroughly. Hull and slice strawberries, peel and slice kiwis.
- Make the Glaze: Warm apricot jam or apple jelly in a small saucepan over medium heat, stirring continuously until it becomes glossy and slightly thinned. Add a little water if needed to reach a brushable consistency.
- Assemble the Tart: Arrange the fruit in concentric circles on top of the custard starting at the outer edge. Brush the arranged fruit gently with the warmed apricot glaze for shine and preservation.
- Storage: Cover the tart tightly with plastic wrap or place in an airtight container and refrigerate. Best consumed within a couple of days depending on fruit freshness. Freezing is not recommended as it may affect texture and appearance.
Notes
- Chilling the coconut cream overnight is key to achieving the proper whipped texture.
- Blind baking the crust prevents sogginess when adding the moist filling.
- Use fresh, ripe fruit for the best flavor and presentation.
- If apricot jam is too thick, add a few tablespoons of water to thin it out for a smooth glaze.
- For a crispier crust, ensure it is fully cooled before adding filling and topping.
- This tart is vegan and dairy-free, suitable for those avoiding animal products.
- Do not freeze the assembled tart as the fruit and custard texture may deteriorate.
