Vegan Fruit Tart With Custard
This tasty vegan fruit tart with silky vegan vanilla custard and a crispy pastry base is fun to decorate (and eat!) with your favourite fresh, seasonal fruits.
“This beautiful and delicious fruit tart with lemon custard is a classic Italian pastry recipe that everyone loves. And of course we veganized it and made it extra healthy without compromising its taste. The result is a vegan fruit tart with vegan custard that is egg-free, dairy-free, made with wholegrain flour and plenty of fresh seasonal fruit. Trust us, it will 100% blow your mind!” – Nico & Louise
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Total Time: Prep time: 15 mins | Cook time: 30 mins | Resting time: 15 mins
Calories: 403
Servings: 10
Total Time: Prep time: 15 mins | Cook time: 30 mins | Resting time: 15 mins
Calories: 403
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- For the shortcrust pastry base
- 37.5 37.5 g wholegrain flour
- 19 19 g sugar
- 7.5 7.5 g sunflower oil
- 3 3 g coconut oil
- 9 9 ml cold water
- zest of half lemon
- 0.1 0.1 Tbsp vanilla sugar
- 0.25 0.25 tsp baking powder
- pinch of salt
- For the vegan custard
- 70 70 ml unsweetened soy milk
- 0.6 0.6 Tbsp cornstarch
- 10 10 g sugar
- pinch of turmeric
- zest of 1 lemon
- 0.1 0.1 tsp vanilla extract
- For the fruit topping
- 0.8 0.8 strawberries
- 0.2 0.2 kiwis
- 0.1 0.1 nectarine
- 0.5 0.5 cherries
- 0.9 0.9 raspberries
- 0.9 0.9 blueberries
- 0.9 0.9 mint leaves
Method
For the vegan custard
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In a saucepan, whisk together the milk, cornstarch, sugar, turmeric until well combined
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Add the lemon zest, or thin lemon peel, making sure you only use the yellow part of the lemon, and not the white flesh under the skin. That part is bitter.
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Set the sauce pan on high heat and bring to a simmer while whisking continuously.
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Keep stirring fast and vigorously to avoid any lumps. Stop when you reach your desired consistency. If you like a smooth custard you should pass it through a sieve half way through this step to filter out the lemon zest.
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Let cool the custard at room temperature. Whisk occasionally to prevent the formation of skin on the surface. If you want to cool it down faster, you can submerge the pan in cold water while whisking until the custard is cold.
For the wholegrain shortcrust pastry base
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In a bowl, add lemon zest, vanilla extract, sunflower oil, coconut oil, water, salt, sugar, and stir well.
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Add the wholegrain flour and the baking powder all at once and mix with a spoon. When the dough comes together, mix a few more times with your hands until smooth. Don’t over-mix.
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Shape the dough into a ball before wrapping it in foil and leaving it to rest in the fridge for an hour, or in the freezer for 15 minutes. This is a very important step as the dough needs to cool down or else it will be very hard to roll.
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Prep the pie dish by greasing it with some oil. We use a 10 inch (24 cm) pie dish. 9 inch is easier if it’s your first pie. Dust the dish with some flour. This will make it easier to remove the tart once baked.
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Start flattening the dough, first with your hands, then with the help of a rolling pin. Make it 1/8 of an inch thick (4mm). Also, make sure you sprinkle your rolling pin and your work table with some flour. You need to work fast here as you want to keep the dough as cold as possible so that it’s easier to move. Roll the dough around the rolling pin and carefully un-roll it over the pie dish. Make sure the dough covers the whole dish and fits in it tightly. With a fork, make some holes into the base of the tart.
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Pour your homemade custard into the dish and spread it around evenly with a spoon.
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Bake at 360˚F / 180˚C for about 30 min. The tart is ready when slightly golden on top.
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Let the tart cool down completely before adding the fruit on top.
