Fruit Tart (No Eggs)
Servings: 10 people
For the Tart Crust
- ⅓ cup (70 grams) sugar
- ¼ cup (55 grams) vegetable oil avocado oil, olive oil, canola oil, or another
- ¼ cup (60 grams) water cold
- 1 teaspoon (1 teaspoon) lemon zest
- 1½ cups (225 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ¼ teaspoon (2 grams) salt
For the Custard
- 1 cup (250 grams) almond milk or any other milk
- 1 cup (250 grams) coconut milk or more of the other milk
- ½ cup (100 grams) sugar
- ⅓ cup (35 grams) cornstarch
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ (½) lemon peel cut off with a knife, not grated
- ⅛ teaspoon (⅛ teaspoon) turmeric for color
Fruit Topping
- mixed seasonal fruit we used 3 kiwis, 12 strawberries, 24 blueberries, 1 banana, 2 apricots
- 3 tablespoons apricot jam stirred with 3 tablespoons water for the glaze, optional
Prepare Tart Crust
- Preheat the oven to 350°F (180°C). Lightly oil the bottom and sides of a tart pan (ideally with a removable bottom), and line the base with parchment paper.
- In a mixing bowl, add ⅓ cup sugar, ¼ cup vegetable oil, ¼ cup water, and 1 teaspoon lemon zest. Stir to combine.
- Sift in the 1½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Mix with a wooden spoon or spatula until a rough dough forms.
- Use your hands to gently bring the dough together into a ball. Do not knead – just compact it.
- Press the dough into the tart pan, covering the base and sides evenly. Trim the excess and prick the base with a fork.
- Bake for 18 minutes, or until lightly golden. Let the crust cool completely on a wire rack.
Make the Custard
- In a saucepan (off the heat), whisk together 1 cup almond milk, 1 cup coconut milk, ½ cup sugar, ⅓ cup cornstarch, 1 teaspoon vanilla extract, ½ lemon peel, and ⅛ teaspoon turmeric.
- Place the saucepan over medium heat and stir constantly until the custard thickens – about 2 minutes.
- Remove from heat and stir for another minute to cool slightly. To speed this up, place the saucepan in a sink with cold water while stirring.
Assemble the Fruit Tart
- Pour the slightly cooled custard into the tart shell and spread evenly with the back of a spoon.
- Slice your fruit and arrange in circular patterns or rows, alternating colors for a vibrant look.
- In a small saucepan or microwave-safe bowl, heat the apricot jam with water until smooth. Brush over the fruit to add shine and prevent browning.
SUBSTITUTIONS
- Flour – all-purpose, whole wheat, or gluten-free mix
- Sugar – white sugar, or any other granulated sugar
- Salt – just a pinch
- Vegetable oil – olive oil, avocado oil, canola oil, or sunflower oil
- Cold water – tap water, just make sure it’s cold
- Baking powder
- Lemon zest – freshly grated; orange zest can work too
- Plant milk – soy milk or almond milk; oat, rice, or any non-dairy milk also work
- Cornstarch – potato starch is a possible substitute, though the texture may vary
- Vanilla – vanilla extract, vanilla bean paste, or scraped vanilla bean
- Turmeric – optional; just a pinch for color (avoid adding too much)
- Use firm, seasonal fruit – Avoid watery or overripe fruit.
- Slice smart – Discs: banana, kiwi. Wedges: stone fruit, citrus. Halves: berries, grapes.
- Don’t knead – Just press the dough into a ball; no overmixing.
- Pre-bake crust – Keeps the base crisp after filling.
- Glaze with apricot jam – Adds shine and prevents browning.
- Cool before assembling – Custard and crust should be fully cooled.
- Assemble last minute – Add fruit just before serving for best texture.
