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
Scale
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.
