Easy Summer Dessert: {vegan} Fruit Tart

Vegan Fruit Tart

This dessert is a deceptively simple crowd pleaser. It’s light and refreshing with minimal processed sugar. It’s also beautiful, and almost impossible to screw up. I’ve brought this to two family gatherings so far, and it’s been a huge hit. No one ever suspects that it’s vegan!

A few notes, be sure to cut up the fruit before you start on the custard. You want to put the fruit on the custard as soon as you pour it onto the crust. It will set into the custard a little bit instead of sitting on top of it. Also, your pie should chill in the refrigerator for at least 2 hours before serving. I like to make it a day in advance.

Fruit Tart
Recipe Type: Dessert
Cuisine: vegan, dessert, fruit
Author: Christine
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • Crust:
  • 1/4 cup non-dairy margarine
  • 1/4 cup shortening
  • 1/4 cup confectioners’ sugar
  • 1 cup flour
  • Custard:
  • 1/4 cup granulated sugar
  • 2 tbsp flour
  • 1/4 cup EnerG Egg replacer, arrowroot, or cornstarch
  • 1/4 cup water
  • 1 1/3 cups non-dairy milk (I prefer unsweetened vanilla almond milk)
  • 1/2 tsp vanilla extract
  • 1 tsp lemon or orange extract
  • Fruit Topping
  • 1-2 kiwis
  • 10 strawberries
  • Handful of blueberries and/or raspberries
Instructions
  1. Cut up the fruit. It’s important to do this before starting the custard, because you’re going to want to put the fruit on as soon as it’s done.
  2. Preheat the oven to 350°F. Lightly grease 8 or 9 inch pie pan with cooking spray.
  3. Beat together margarine, shortening, and confectioners’ sugar. A hand mixer with a whisk attachment works well.
  4. Slowly add in flour.
  5. Press crust into the pie pan and bake for about 20 minutes, until lightly golden.
  6. Mix the water and egg replacer (or arrow root, or cornstarch). Whisk together so there are no lumps.
  7. Add in sugar and flour.
  8. Heat milk on stove in medium sauce pan until it starts to froth.
  9. Whisk in the sugar/flour mixture.
  10. Keep whisking, and do not stop. The custard will start to thicken and if you stop whisking it will get lumpy.
  11. When the custard is uniformly thicker, pour onto pie crust, and immediately top with fruit.
  12. Let chill for at least 2 hours before serving.

 

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