For a year and a half, I made fresh fruit tarts almost every day. It’s been a few months now since I’ve made one and I miss it a lot. Recently I have been exploring veganism in addition to my vegetarianism and through this, have been adventuring into frequent vegan baking. Today, I made a vegan (except for raw honey) fresh fruit tart! I am going to post my recipe on here because it was really difficult for me to find a complete one online. When I was researching, I kind of had to take bits from lots of different recipes and also just add in some of my own ideas. Making this was super easy and, if you wanted to make it vegan for real, just add some vegan cane sugar or some other vegan sweetener of your choice (its just in the pastry cream). Enjoy!
Makes- 1 9” Fruit Tart
1 1/2 cups whole wheat pastry flour
1/2 cup unrefined coconut sugar (or other sweetener of your choice)
two pinches of salt
8 tbsp of Earth Balance Spread (chilled or frozen)
1 tbsp ground flax seed and 3 tbsp water
1/2 cup flour (I used all purpose for this)
2 cups of non-dairy milk (I used half coconut and half almond)
pinch of salt
pinch of lemon zest
1/3 cup of raw honey
1/2 tsp of vanilla extract
1/4 tsp of almond extract
Strawberries, Raspberries, Blackberries, Kiwi, Blueberries
Make the pastry cream first. Mix the flour and 1/2 cup of non dairy milk together (like you would for a roux) until combined. Combine everything except the extracts into a sauce pan on low and add in the flour and milk mixture. Stirring continuously, turn up the heat to medium. After about 5-6 minutes of stirring, the mixture should thicken up. Continue stirring while the mixture simmers for about two minutes. Pour into a glass bowl and stir vigorously to help the pastry cream cool. After two minutes of stirring, add in the extracts and stir to combine. Cover the bowl with lid or plastic wrap and refrigerate for 3 hours. The pastry cream must be cool before you use it.
Once the pastry cream is in the refrigerator, start making the crust. Combine your flour, sugar, and salt in a food processor and pulse a few times to remove any lumps. Add the Earth Balance Spread one tbsp at a time, pulsing after each addition. Once all 8 tablespoons have been added, add in the flax and water mixture and pulse to combine. Turn the dough onto the counter and, touching the dough as little as possible, make sure all of the ingredients are evenly distributed and there are no pockets of dry flour. When you are satisfied with your dough, wrap in parchment or plastic wrap and refrigerate for at least an hour to set.
Preheat the oven to 375F. When your dough has set, you have two options, either rolling out the dough (which I find difficult) or spreading it out in the tart pan. If you roll out the dough, do it between two pieces of parchment and then carefully lay it down in a 9” tart pan that has a light sprinkling of flour on it. If you spread it out in the pan, tear off chunks of the dough and press them into the bottom of the pan until you have used all of your dough. Make sure the dough is even and has been pushed up all of the sides. Before putting the crust in the oven, pierce it all over with a fork and then cover with aluminum foil. Bake for 15 minutes, at which time the foil comes off and the crust returns to the oven for a final 7-8 minutes. The crust should be golden brown and smell delicious when it comes out of the oven! Place on a rack to cool before using.
After your shell and your pastry cream have cooled, you are ready to assemble your tart! Spread the pastry cream evenly in the tart shell, there will still be a small gap between the pastry cream and the tops of the sides, don’t worry. After this point, arrange any fruit (I listed the ones I used, but feel free to experiment) on the tart. The goal is to have as little of the pastry cream showing as possible. I like doing concentric circles of fruit, but you can really do whatever you think looks best!
After this, a lot of people like to brush a glaze on top of the fruit. I think a melted apricot jelly is the best, it gives the fruit a nice shine and a little added sweetness. But, the glaze is not 100% necessary!
Enjoy! This fresh fruit tart tastes the best right after assembling, but will keep in the refrigerator for 3 days.