Vegan Fruit Tart
Add Preferred SourceIt’s not often you find a plant-based dessert like this Vegan Fruit Tart that’s both eye-catching and completely dairy-free, yet still full of flavor and creaminess. The key is in a quick step I never skip because it gives the filling its silky smoothness and perfect hint of sweetness every time.
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This vegan dessert works so well for me at family dinners because it pleases everyone and adds a little wow factor to the table. It looks like something you’d pick up from a bakery, yet it’s made entirely at home. I can prepare it in advance and keep it chilled, which makes serving completely stress-free.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Fruit Tart with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll see how effortless it can be to make a vegan fruit tart that looks impressive and tastes even better.
Prepare the Pie Crust
Preheat your oven to 350°F (180°C) and lightly oil a tart pan so the crust comes out easily. Using this nonstick tart pan is a real game-changer for me, as it has a removable bottom, making it stress-free to release the tart, while this oil sprayer makes greasing a breeze.
In a food processor, blend the oats for about 1 minute until they turn into a fine powder so the crust holds together and doesn’t crumble apart. A compact food processor like this one makes this step fast and easier. Pulse the walnuts just until they’re chopped but not oily.
Add the vegetable oil, maple syrup, and salt, pulsing until the mixture clumps together. Press it evenly into the pan, making sure to get the edges so your tart shell holds its shape and supports the filling without gaps when you slice it later.
Bake for 10–15 minutes until lightly golden, then set aside to cool completely before adding any filling.
Make the Custard
In a cold saucepan, whisk together the plant-based milk, sugar, vanilla extract, cornstarch, nutmeg, and salt until everything is smooth. This balloon whisk helps dissolve the cornstarch completely.
Place the pan over medium heat, stirring continuously with a spatula to avoid lumps. I use this heat-resistant spatula, which is great for scraping every bit from the sides, and this small saucepan, which is nonstick and has a double spout, making pouring mess-free.
After about 7 minutes, it should thicken and start to bubble. Remove from the heat and let it rest for a minute so it slightly cools before you pour it into the crust. Adding hot custard to the crust will cause it to soften instead of staying crisp.
Assemble the Tart
Pour the warm vanilla custard cream filling into the cooled crust, using the back of a spoon or spatula to smooth it out evenly. Arrange the nectarines, strawberries, and kiwi on top in any pattern you like; overlapping fruits look especially nice.
Brush the fruit with warmed apricot preserves to give it a glossy, professional-looking finish. I use this pastry brush with silicone bristles, which lets me apply the glaze gently so the fruit stays perfectly in place.
Chill and Slice
Place the tart in the fridge for at least 2 hours so it sets nicely before slicing and serving. Use a sharp knife to cut clean slices, wiping the blade between cuts to keep the fruit and custard looking neat. A chef’s knife like this one is ideal for smooth, even cuts.
Serve chilled for the best texture and flavor. Enjoy!
If you’re bringing this tart to a potluck, brunch, or a gathering, a hard-sided cake carrier like this will keep it stable during transport. To maintain a cool temperature so the custard stays firm, slide the carrier into a round insulated casserole tote until you arrive.
Recipe Notes and Expert Tips
I’ve found that a few simple adjustments can make a big difference in the texture, flavor, and presentation of this tart:
- Swap the crust for a new twist: Replace the oat-walnut crust with a vegan shortcrust or even a gluten-free pie dough for a more traditional pastry texture. This change gives the tart a richer, more structured base but also makes it slightly heavier.
- Use vegan butter in the crust: Replace the vegetable oil in the crust with melted vegan butter for a richer flavor and slightly firmer texture if you like.
- Start with a cold pan: Whisk the custard ingredients together before turning on the heat so the cornstarch fully dissolves and cooks evenly without clumping. Starting with the heat too soon can form clumps, making the custard lumpy instead of creamy.
- Try other milk, or cream: Use soy milk for a creamier custard with a mild nutty flavor, or coconut milk or coconut cream for extra richness and a gentle coconut note.
- Check custard thickness: It should coat the back of a spoon and hold a clear line when you run your finger through it.
- Make it more fruity and colorful: Add blueberries, raspberries, blackberries, and peaches in the fruit topping for a mix of colors, textures, and sweet-tart flavors.
- Arrange fruit just before glazing: This keeps the fruit fresh and bright before sealing it with the apricot preserves.
- Enhance the glaze with jam and juices: Swap apricot preserves for apricot jam to create a smoother, slightly sweeter glaze, then brighten it with a little lemon juice, lemon zest, or fruit juice for freshness and color.
How to Store Leftovers
Store your leftover tart in an airtight container in the refrigerator for up to 2 days. Keeping it covered helps prevent the fruit from drying out and keeps the crust from absorbing extra moisture. I use this glass container for individual slices; it stacks nicely in my fridge.
This dessert doesn’t freeze well, as the custard and fresh fruit will lose their texture once thawed, so enjoy it within the first few days.
What to Serve With Vegan Fruit Tart
This tart makes a light, refreshing finish to a summer dinner and pairs beautifully with a cup of tea or coffee in the afternoon. It also fits right into a brunch spread, balancing out richer, savory dishes with a sweet and fruity touch.
Serve it alongside a small bowl of fresh fruit or fresh berries for extra color, or even a spoonful of fruit jelly for those who want a little more sweetness on the side.
More Easy Recipes for You to Try at Home
I’ve rounded up a few other simple, flavorful desserts that you can make when you’re in the mood for something just as easy and delicious as this vegan fruit tart recipe:
- Vegan Lemon Tartlets
- Vegan Spiced Pumpkin Pie
- Vegan Apple Pie
- Vegan No-Bake Cheesecake
- Vegan Chocolate Cake
Equipment
Ingredients
For the Crust:
- 1½ cups oats
- ¾ cup walnuts
- ¼ cup vegetable oil
- 3 tablespoons maple syrup
- ¼ teaspoon salt
For the Custard Filling:
- 2 cups unsweetened plant-based milk
- ⅔ cup sugar
- 1½ teaspoons vanilla extract
- ¼ cup cornstarch
- ½ teaspoon nutmeg
- ¼ teaspoon salt
For the Fruit Topping:
- 3 cups sliced nectarines strawberries, and kiwi
- ¼ cup apricot preserves warmed
Video
Instructions
Prepare the Crust:
- Preheat oven to 350°F (180°C). Lightly oil a tart pan and set aside.
- In a food processor, blend oats into a fine flour (about 1 minute). Add walnuts and pulse until finely chopped (but not oily). Add oil, maple syrup, and salt. Pulse until the mixture sticks together.1½ cups oats, ¾ cup walnuts, ¼ cup vegetable oil, 3 tablespoons maple syrup, ¼ teaspoon salt
- Press the crust mixture evenly into the bottom and sides of the tart pan. Bake for 10–15 minutes until lightly golden. Set aside to cool.
Make the Custard:
- In a cold saucepan, whisk together the plant-based milk, sugar, vanilla, cornstarch, nutmeg, and salt until smooth. Turn on the heat to medium and cook while stirring constantly with a spatula.2 cups unsweetened plant-based milk, ⅔ cup sugar, 1½ teaspoons vanilla extract, ¼ cup cornstarch, ½ teaspoon nutmeg, ¼ teaspoon salt
- Cook for about 7 minutes, or until the mixture thickens and starts to bubble. Remove from heat.
Assemble the Tart:
- Pour the warm custard into the cooled crust and smooth the top. Arrange the sliced fruit decoratively on top. Brush the fruit with warmed apricot preserves for a glossy finish.3 cups sliced nectarines, ¼ cup apricot preserves
- Chill the tart in the refrigerator for at least 2 hours before slicing and serving.
Notes
- Swap the crust for a new twist: Replace the oat-walnut crust with a vegan shortcrust or even a gluten-free pie dough for a more traditional pastry texture. This change gives the tart a richer, more structured base but also makes it slightly heavier.
- Use vegan butter in the crust: Replace the vegetable oil in the crust with melted vegan butter for a richer flavor and slightly firmer texture if you like.
- Start with a cold pan: Whisk the custard ingredients together before turning on the heat so the cornstarch fully dissolves and cooks evenly without clumping. Starting with the heat too soon can form clumps, making the custard lumpy instead of creamy.
- Try other milk, or cream: Use soy milk for a creamier custard with a mild nutty flavor, or coconut milk or coconut cream for extra richness and a gentle coconut note.
- Check custard thickness: It should coat the back of a spoon and hold a clear line when you run your finger through it.
- Make it more fruity and colorful: Add blueberries, raspberries, blackberries, and peaches in the fruit topping for a mix of colors, textures, and sweet-tart flavors.
- Arrange fruit just before glazing: This keeps the fruit fresh and bright before sealing it with the apricot preserves.
- Enhance the glaze with jam and juices: Swap apricot preserves for apricot jam to create a smoother, slightly sweeter glaze, then brighten it with a little lemon juice, lemon zest, or fruit juice for freshness and color.
