Gretchen's Vegan Bakery

Custard Fruit Tart

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Summer dessert just got a little bit easier with this No Bake Custard Fruit Tart!

Creamy vanilla custard in a crust that is so good I can seriously eat it all by itself!

Vegan Summer Fruit & Custard Tart

Gluten free too since it’s made from almonds and oats!

Of course for a more traditional pastry crust you can go for my cookie dough recipe instead

No Bake Vegan Fruit and Custard Tart

Sugar free or Refined Sugar Free works great here!

Simply use your favorite sugar substitute in the custard, I love to use monk fruit sugar for mine!

Custard Fruit Tart

 

 

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Notes for Success:

Whenever I use fresh fruits to top my cakes or pastries I employ a special pro bakery tip

Simply melt down a few tablespoons of a neutral jelly like apricot or apple in a sauce pot with a tablespoon of water for a clear glaze
Brush onto your fruits and even the custard to keep everything fresh and shiny for days!

Today I used my 5″ Individual Tart Pans, but you can made 1 large 8″ Tart if you prefer.

You will notice in the video that the first batch of custard was not enough to fill the tarts

So I have adjusted the recipe below to perfectly fill 6 of the individuals or 1 larger 8″ tart.

You will also notice that just a pinch of Ground Tumeric will give this custard that slight tinge of yellow just like a real pastry cream!

While this crust is technically no-bake and delicious as is, it will not be crisp but rather chewy.

If you want a more crisp crust that has integrity to hold up for more than a day, you should bake the crusts in a 350°F oven for about 15minutes before pouring in the custard.

WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE

Vegan No Bake Fruit Tart

Yield: 6

Custard Fruit Tart

Vegan No Bake Fruit Tart
Prep Time 1 hour
Total Time 1 hour

Ingredients

For the Crust:

  • Oats 1 cup (90g)
  • Raw Almonds 1 cup (225g)
  • Salt pinch
  • Vegan Butter Melted 6 Tablespoons (85g)
  • Vegan Sugar ¼ cup (50g)

For the Custard:

  • Plant Milk 3 cups (720ml)
  • Cornstarch 6 Tablespoons (42g) *see notes
  • Sugar ½ cup + 2 Tablespoons (125g)
  • Tumeric ¼ teaspoon *for color optional
  • Vanilla Extract 2 teaspoons (10ml)

Instructions

  1. First prepare the crust by crushing the almonds with the sugar in a food processor until finely ground.
  2. Add the oats and process again.
  3. Add the melted vegan butter with the salt and process until it all comes together like wet sand.
  4. Press into your tart mold(s) with a removable bottom then freeze while you prepare the custard.
  5. Or see notes for baking to make them crispy rather than raw/chewy
  6. For the custard combine all the ingredients except for the vanilla extract in a medium sauce pot over medium to high heat and bring to a boil whisking frequently to avoid scorching the bottom .
  7. Once it starts to bubble let it boil on low heat for about 10 seconds.
  8. Pour into the frozen crusts and refrigerate to cool and set, approximately 30 minutes
  9. Decorate with your favorite fruits and then brush with melted apple or apricot jam to seal the fruit and keep it shiny

Notes

Custard Fruit Tarts must be kept refrigerated and will stay fresh for about 2 days, but the crust will definitely get softer even if you bake them first.
Not to mention even with the fruit jelly glaze the fruits will start to look tired after the 2nd day

It is always best to serve fresh fruit & custard tarts on the first day

© Gretchen

Reader Interactions

Comments

  1. Rose

    The crust for these tarts are absolutely amazing. The custard however not so much. It has a very strong soy milk taste to me. (Go figure right?!) I just didn’t think the custard tasted good. I used Silk vanilla soymilk. I was sad I really wanted to love these!

  2. Sayani

    These look absolutely amazing! I just ordered a set of mini tart molds from Amazon. I will have to try my hand at these once the pans arrive!

    • Gretchen

      I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
      The cost to host such a huge database online was close to $400 a month for a dedicated cloud server and tech support monthly to keep it clean & safe and smooth.
      I certainly do not (did not) make that much in adsense revenue through Youtube & Google.
      That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years,
      so after 5 years of keeping it free & open to the public I finally decided to shut it down.

      I do not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe

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