Treat yourself to more elegant vegan desserts, like my Vegan Creme Brulee, Vegan Pain au Chocolat, and Vegan Strawberry Cheesecake. Would it shock you if I told you this Vegan Fruit Tart recipe is quite simple to make, even for beginner bakers? It’s true! From the buttery crust to the vegan custard to the glazed fruit, this impressive dessert is practically foolproof and an instant hit on any occasion. A classic French fruit tart has three layers: (1) a buttery shortbread crust (pâte sucrée), (2) a creamy custard filling (crème pâtissière), and (3) rows of fresh fruit. My vegan version features all three but swaps the butter, milk, and eggs for vegan-friendly alternatives (all of which are easy to find in most grocery stores!). The result? A decadent, elegant, and sweet dessert to enjoy during the summer or year-round.
Why you’ll love this dairy-free fruit tart
A classic French dessert made vegan – This vegan tart looks and tastes like it was made in a French bakery, but ditches the dairy and eggs for simple plant-based ingredients. Simple yet fancy and elegant – What’s not to love about rich pastry cream and fresh fruit layered in a sweet and easy-to-make tart crust? No one will be able to resist a slice. Perfect for summer – Rows of fresh berries, kiwi, and mango make this refreshing dessert a perfect choice for your summer celebrations.
How to make a vegan fruit tart
Find the complete recipe with measurements in the recipe card below. To make the crust, cream the butter, sugar, and salt together in the bowl of a stand mixer until creamy. Mix in the applesauce, then the flour. The dough should be clumpy when it’s done. Knead the dough a few times and form it into a ball. Transfer it to a lightly floured surface and roll it out into a circle using a rolling pin. Lay the dough in a lightly greased 9.5-inch tart pan. Freeze the crust for at least 30 minutes (this will prevent it from shrinking in the oven). Afterward, bake the crust until it’s lightly golden. Set it aside to cool. To make the custard, start by whisking the milk and cornstarch in a medium pot until smooth. Add the sugar and heat over medium heat. Heat to a simmer and whisk constantly until the mixture thickens. Take it off the heat and stir in the vanilla*. *You can customize the flavor of the custard and vegan tart using any of the flavor variations recommended in my Vegan Custard recipe! Pour the custard into the cooled tart crust. Cover the custard with a layer of plastic wrap and place it in the fridge for at least 2 to 4 hours or overnight. To assemble the mixed fruit tart, take the crust out of the tart pan and place it on a serving platter. Arrange the sliced fruit over the custard in your desired pattern and brush the top with the apricot jam glaze. Chill the tart until you’re ready to serve, then slice and enjoy!
Frequently asked questions
