Vegan Tarte Aux Fruits
Create your own sweet vegan tarte aux fruits with this simple recipe, which combines two French classics: the lemon tart and the glazed fruit tart. The tartness of the lemon combined with the sweetness of the fruit and apricot glaze gives a perfect balance.
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The combination of seasonal fruits and the zesty tang of lemon make this an incredibly moreish dessert – you can see why it became a classic in France!
What is a tarte aux fruits?
Tarte aux fruits basically translates to fruit tart in French.
Unlike British fruit tarts, however, the French version takes things up a level with the addition of a layer of creme patissiere, the French equivalent of custard.
Rather than having to make your own custard, this recipe just calls for custard powder and adds lemon juice for flavour and coconut milk to make the texture even more creamy.
Is all custard powder vegan?
No. A lot of custard powders sneak milk powder into the mix, so you need to be careful.
Sometimes even two types of custard powder from the same brand can differ.
For example, Bird’s Original Custard Powder that comes in tubs is vegan. However, Bird’s Instant Custard Powder that comes in the sachets is not vegan!
The only way to be sure is to check the packet really carefully before you buy it.
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- For the pastry
- 41.666666666667 41.666666666667 g plain flour
- 18.333333333333 18.333333333333 g dairy-free butter
- 0.33333333333333 0.33333333333333 tbsp agave syrup
- For the lemon filling
- 20 20 ml fresh lemon juice
- 40 40 ml coconut milk
- 0.66666666666667 0.66666666666667 tbsp agave syrup
- 0.5 0.5 tbsp custard powder
- 0.33333333333333 0.33333333333333 tbsp water
- For the topping
- 16.666666666667 16.666666666667 g apricot jam
- 0.16666666666667 0.16666666666667 tbsp water
- fruits of your choice
- Preheat the oven to 180°C/350°F/Gas Mark 4. For the pastry, add the plain flour, butter and agave syrup to a food processor and pulse until the mixture resembles breadcrumbs.
- Transfer the mixture to a large bowl and bring it together with your hands, being careful not to over-work the pastry. If the pastry seems too wet, add a little more flour. If it’s too dry, add a little water. Once the pastry is formed, wrap it in cling film and refrigerate for 20 minutes.
- Remove the pastry from the fridge, roll it out to around 5mm thick and use it to line the tart cases. Prick the bottom with a fork, fill the centre with baking beads and blind bake for 10 minutes. Remove the baking beads from the cases and cook for a further 10 minutes until golden brown.
- Put the lemon juice, coconut milk and agave syrup in a saucepan, bring to a boil and stir until the agave syrup dissolves. Then, mix the custard powder with the water, before whisking it into the lemon mixture. Continue stirring until the mixture thickens. Pour the custard mix into 6 pastry cases and place them in the fridge to set.
- Once the centres are cool and set, arrange the fruits on the top. Then, in a saucepan, warm the apricot jam and water until liquified. Pass this mixture through a sieve to remove any lumps. Using a pastry brush, evenly coat the tops of the fruit with the apricot glaze.
Each 192g serving provides:
Fat 14g, Saturates 2.8g, Carbohydrate 66g, Sugars 24g, Fibre 3g, Protein 4.5g, Salt 0.48g
Still craving something sweet? Try making this recipe for vegan white chocolate tarts with raspberries!