Vegan Tarte Aux Fruits
This vegan tarte aux fruits recipe combines two French classics: the lemon tart and the glazed fruit tart. The tartness of the thick, lemon custard combined with the sweetness of the fruit gives a perfect balance of flavours.
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The combination of seasonal fruits and the zesty tang of lemon make this an incredibly moreish dessert – you can see why it became a classic in France!
What is a tarte aux fruits?
Tarte aux fruits basically translates to fruit tart in French.
Unlike British fruit tarts, however, the French version is elevated by the addition of a luxurious layer of creme patissiere, which is a thick, set custard that frequently appears in dessert and patisserie recipes.
But you don’t need to go to the effort of making your own creme patissiere from scratch. Instead, this vegan tarte aux fruits recipe calls for simple custard powder, made with coconut milk and lemon juice for a creamy texture and tangy flavour.
Is all custard powder vegan?
No. A lot of custard powders sneak milk powder into the mix, so you need to be careful when hunting out accidentally vegan ingredients.
Vegan-friendly custard powder is usually easy to find, but you should always check the label before you buy, even if it’s a brand you’ve bought before. Sometimes even two types of custard powder from the same brand can differ.
For example, Bird’s Original Custard Powder that comes in tubs is made with plant-based ingredients. However, Bird’s Instant Custard Powder that comes in sachets contains whey powder and milk proteins!
The only way to be sure is to check the packet really carefully before you buy it.
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Calories: 398
Servings: 6
Rating:
Nutritional information per serving:
Serving size
192g
calories
398
fat
14g
saturates
2.8g
carbs
66g
sugars
24g
fibre
3g
protein
4.5g
salt
0.48g
Total Time: 50 minutes
Calories: 398
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the pastry
- 41.666666666667 41.666666666667 g plain flour
- 18.333333333333 18.333333333333 g dairy-free butter
- 0.33333333333333 0.33333333333333 Tbsp agave syrup
- For the lemon filling
- 20 20 ml fresh lemon juice
- 40 40 ml coconut milk
- 0.66666666666667 0.66666666666667 Tbsp agave syrup
- 0.5 0.5 Tbsp custard powder
- 0.33333333333333 0.33333333333333 Tbsp water
- For the topping
- 16.666666666667 16.666666666667 g apricot jam
- 0.16666666666667 0.16666666666667 Tbsp water
- fruits of your choice
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. For the pastry, add the plain flour, butter and agave syrup to a food processor and pulse until the mixture resembles breadcrumbs.
- Transfer the mixture to a large bowl and bring it together with your hands, being careful not to over-work the pastry. If the pastry seems too wet, add a little more flour. If it’s too dry, add a little water. Once the pastry is formed, wrap it in cling film and refrigerate for 20 minutes.
- Remove the pastry from the fridge, roll it out to around 5mm thick and use it to line the tart cases. Prick the bottom with a fork, fill the centre with baking beads and blind bake for 10 minutes. Remove the baking beads from the cases and cook for a further 10 minutes until golden brown.
- Put the lemon juice, coconut milk and agave syrup in a saucepan, bring to a boil and stir until the agave syrup dissolves. Then, mix the custard powder with the water, before whisking it into the lemon mixture. Continue stirring until the mixture thickens. Pour the custard mix into 6 pastry cases and place them in the fridge to set.
- Once the centres are cool and set, arrange the fruits on the top. Then, in a saucepan, warm the apricot jam and water until liquified. Pass this mixture through a sieve to remove any lumps. Using a pastry brush, evenly coat the tops of the fruit with the apricot glaze.
Still craving something sweet? Try making this recipe for vegan white chocolate tarts with raspberries!
