Description
This Vegan Fruit Tart is a delightful and colorful dessert featuring a crisp vegan pastry crust, a creamy coconut custard filling, and a vibrant assortment of fresh fruits glazed with apricot jam. Perfectly chilled and beautifully presented, this tart is an inviting treat that’s entirely plant-based and suitable for vegans looking for a refreshing and elegant dessert.
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)
- 250 g coconut custard (such as Nature’s Charm)
- 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 the flour, vegan butter, sugar, salt, and soy milk until the mixture comes together to form a ball of dough. Gently knead it smooth, wrap in cling film or place in an airtight container, and refrigerate for 30 minutes. Preheat your oven to 180°C (356°F). Lightly grease a 9″ round tart tin and optionally line the base with parchment paper.
- Roll and Shape the Pastry: Roll out the chilled dough on a lightly floured surface until it is about an inch larger than the tart tin. Carefully lift and fit into the tin, pressing gently against the sides and trimming any excess. Prick the base several times with a fork to prevent bubbling.
- Blind Bake the Crust: Cut a circle of parchment paper slightly larger than the tart and place it over the pastry. Fill with dried beans, rice, lentils, or baking beads to weigh down the crust. Bake for 15 minutes. Remove the weights and parchment, then bake for another 15 minutes until the crust is light golden brown. Allow to cool completely on a wire rack.
- Prepare the Filling: Using an electric whisk, beat the chilled coconut cream in a large bowl until stiff peaks form. Gently fold in the coconut custard until well combined. Taste and add powdered sugar if desired, whisking briefly to mix.
- Assemble the Tart: Pour the custard mixture into the cooled tart shell and smooth the top with a spatula. Refrigerate the tart for 2 hours to set the filling firmly while you prepare the fruit.
- Prepare the Fruit: Wash the strawberries, kiwis, blueberries, and raspberries thoroughly. Dry them completely on a clean tea towel for about 30 minutes. Hull and slice the strawberries, peel and slice the kiwis.
- Make the Glaze: Place the apricot jam or apple jelly in a small saucepan over medium heat. Stir continuously until the jam thins and turns glossy. If it is too thick, add a few tablespoons of water and stir until smooth.
- Decorate the Tart: Arrange the fruits on the set custard filling starting from the outer edge, working in a circular pattern toward the center. Use a pastry brush to lightly coat the fruits with the warm apricot glaze, enhancing the shine and preservation.
- Storage: Cover the tart with plastic wrap or place it in an airtight container and refrigerate. It will keep well for a couple of days depending on the freshness of the fruit used. Freezing is not recommended.
Notes
- For best results, chill the coconut cream the night before to ensure it whips properly.
- If you don’t have a food processor, cold vegan butter can be cut into flour with a pastry cutter or two knives.
- Blind baking prevents the crust from becoming soggy when filled.
- Use fresh, ripe fruits and dry them well before decorating to avoid excess moisture.
- The apricot glaze helps keep the fruit shiny and fresh longer.
- Do not freeze this tart as the texture will be compromised.
- Feel free to substitute fruits according to the season or personal preference.
