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A slice of Vegan Fruit Tart with kiwi, strawberries, and peaches sits on a white plate with a spoon, beside a cup of milk and fresh fruit.

Vegan Fruit Tart

It’s not often you find a plant-based dessert like this Vegan Fruit Tart that’s both gorgeous and completely dairy-free while still feeling rich and satisfying. A quick step gives the filling its silky texture and just the right sweetness, making it a joy to serve. It’s versatile enough for family dinners, casual gatherings, or special occasions, and it always looks bakery-worthy. Best of all, you can make it ahead and store it in the fridge, so it’s ready whenever you need it without any last-minute rush.
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Prep Time: 35 minutes
Cook Time: 22 minutes
Chill Time: 2 hours
Total Time: 2 hours 57 minutes
Course: Dessert, Dinner
Cuisine: American
Keyword: Vegan Fruit Tart
Servings: 6
Calories: 484kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="NSPNbMvN" upload-date="2025-11-24T03:40:03+00:00" name="How to Make Fresh Vegan Fruit Tart" description="A vibrant dessert perfect for parties or light, refreshing treats." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 484kcal | Carbohydrates: 70g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 248mg | Potassium: 304mg | Fiber: 5g | Sugar: 45g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 2mg
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