Baking just got easier with this No Bake Vegan Fruit and Custard Tart!
I am in love with everything about this fruit tart!
From the creamy vanilla custard to the crust that is so good I can seriously eat it all by itself!
Gluten free and made from almonds and oats it is just so perfect!
Wait until you see just how easy this project is.
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!
No Bake Summer Fruit and Custard Tart
In this video for the custard I was using the new Eggceptionally Egg Free Egg Replacer, however this is a new product in development so it is not available yet. I have made the adjustments to the recipe below since you will have to leave it out until it is available. Sorry for the confusion.
Serves: 6
Ingredients
- For the Crust:
- Oats 1 cup (90g)
- Raw Almonds 1 cup (225g)
- Salt pinch
- Coconut Oil or Vegan Butter 6 Tablespoons (85g)
- Vegan Sugar ¼ cup (50g)
- For the Custard:
- Soy Milk 3 cups (720ml)
- Cornstarch 6 Tablespoons (42g)
- Vegan Sugar ½ cup + 2 Tablespoons (125g)
- Tumeric Powder ¼ teaspoon *for color
- Vanilla Extract 2 teaspoons
Instructions
- First prepare the crust by crushing the almonds with the sugar in a food processor until finely ground.
- Add the oats and process again.
- Add the melted coconut oil or vegan butter with the salt and process until it all comes together like wet sand.
- Press into your tart mold with a removable bottom then freeze while you prepare 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 stirring occasionally .
- Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
- Pour into the frozen crusts and refrigerate to cool and set.
- Decorate with your favorite fruits and then brush with melted apple or apricot jam to seal the fruit and keep it shiny
Rose
May 9, 2018 at 9:32 pmThe 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!
Gretchen
May 10, 2018 at 1:33 amawee really? I am not really sensitive to soy (anymore) but you can use all coconut milk or even almond will work too CLICK HERE for coconut custard
Rose
May 11, 2018 at 5:30 amI saw the coconut custard recipe as well, I’ll have to try those next 🙂
Sayani
February 28, 2019 at 7:45 pmThese 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!