Fruit Tart

5 from 9 votes

This beautiful and delicious fruit tart is a classic Italian pastry recipe that everyone loves. We make a light, crunchy, and easy pie crust that we then fill with our homemade custard.

Prep Time15 mins

Cook Time18 mins

Cooling time15 mins

Total Time48 mins

Course: Dessert

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: people

Calories: 225kcal

Author: Nico

Equipment

Pie dish with removable base, 11 inch, 27 - 28 cm.

Ingredients

For the pie crust

65 g sugar
55 g sunflower seed oil
60 g cold water
230 g flour all-purpose or wholewheat
6 g baking powder

For the custard

500 g soy milk or almond milk
50 g cornstarch
65 g sugar
1 tsp vanilla extract
1 pinch turmeric

For the fruit topping

mixed fruit we used 3 kiwis, 12 strawberries, 24 blueberries, 1 banana, 2 apricots
3 tbsp apricot jam optional

USA - Metric

Instructions

For the pie crust

Preheat the oven to 350F (180C). Prepare your pie dish, oil the bottom and the side, then dust it with flour. This will prevent the pie crust from sticking.
In a bowl, add sugar, oil and water. Stir with a spatula for a minute, till some of the sugar has melted in the liquid.
Now add flour and baking powder, all at once. I sift them in so that the baking powder gets more evenly distributed.
Mix with a spatula for a few seconds till the flour absorbs al the liquids. Then transfer the dough on a worktop and knead for just about a short minute, bringing all the pieces together into a dough ball.
TIP: do not over-knead at this stage. Over-kneading will make your crust tough and less crunchy.
Dust your worktop with flour, then with a rolling pin, flatten the dough till it's large enough to cover your pie dish.
To make things easier, you can roll the dough on a piece of parchment paper, then you can transfer it from the paper to the pie dish.
Adjust the dough into the pie dish to make it fit snuggly, then trim excess dough, and make many wholes on the base of the pie with a fork.
Now bake the empty pie crust in the oven at 350F (180C) for about 18 minutes. Once baked, take it out of the oven and let cool down completely.

For the custard

In a pot, off the heat, add all the ingredients: milk, sugar, cornstarch, vanilla and turmeric. Whisk well till all the lumps are gone.
Now on medium heat, stir till the liquid turns into a thick custard. It should take a couple of minutes.
Take off the heat and let cool down while stirring. To speed things up, you can fill up your sink with cold water, then put the pot with the custard in it and stir. The custard doesn't have to be completely cold.

Build the fruit tart

Fill the pie crust with the custard, and distribute evenly with the back of a spoon.
Now prep the fruit, then arrange it in a circular manner, from the outside to the inside, making circles with different fruit types.
Optional: melt 3 tbsp of apricot jam with 3 tbsp of water, then brush the top of the fruit tart with it. It will create a shiny protective layer that will prevent the fruit from turning brown.

Video

Notes

We recommend using a digital scale to measure the ingredients by weight. This way you'll get the best results.

We use calculateme.com to convert grams to US volume measurements. We believe they have the most accurate conversion algorithm. If you must use measuring cups and spoons, then use the "spoon and level" method.

That is, spoon the ingredients into the measuring cup. Then level the excess with a knife, which means that a tablespoon or a cup has a level top, not a big round hill in the center and valleys along the edges.

Nutrition