Vegan Fruit Tart Recipe

5 from 5 votes

A beautiful, creamy, and light vegan fruit tart that will put you in a summer mindset without the hassle of baking a pie!

Prep Time15

Cook Time0

Chilling Time45

Total Time1

Course: Dessert

Cuisine: French, Italian

Diet: Gluten Free, Vegan

Servings: servings

Calories: 320kcal

10-12 whole medjool dates, pitted (if dry, soak in warm water for 10 minutes and drain)
2 cups toasted almonds (½ lb.)
¼ teaspoon salt
2-3 Tablespoons water

In a food processor or blender, pulse the almonds, dates, and salt (if using unsalted nuts) until coarsely chopped. Add water 1 tablespoon at a time until the dough just comes together.
Press the dough into a 9-inch tart pan, pressing the mixture all the way up the sides of the pan. Chill the crust until firm, at least 30 minutes.

Meanwhile, in a small bowl, combine 2 tablespoons of almond milk, cornstarch, and sugar. Mix until well incorporated.
In a medium saucepan, gently heat 2 cups of almond milk, vanilla extract, and almond extract. Bring just to a boil and remove from heat.
Pour in the cornstarch slurry and whisk vigorously.
Return to the stovetop and continue to cook over medium-low heat for 7-10 minutes, until mixture starts to thicken and bubbles form. Whisk in vegan butter until completely melted.
Set aside to cool for 15 minutes, whisking occasionally. The mixture will continue to thicken as it sets up.

Pour pastry cream onto chilled crust and spread evenly using the back of a spoon or rubber spatula.
Arrange sliced fruit in desired pattern on top of pastry cream. If using apricot jam, use a pastry brush to lightly brush on top of fruit. Serve cold.

Make ahead: Make the filling and crust up to two days in advance. Store them separately (covered) in the refrigerator until ready to use.
How to store: Store covered in the refrigerator for up to 3 days.
Freeze the crust. I don't recommend freezing this tart simply because the texture of the pastry cream will get a bit wonky when thawed. However, you could freeze the date-nut crust and use it a later date. It can be stored in the freezer for up to 2 months. To thaw, place in fridge overnight.
Keep an eye on your pastry cream mixture. It will start to thicken fairly quickly and you want to whisk it continuously while cooking.
Use fresh fruit. I don't recommend using frozen fruit for this recipe due to the high water content.
Brush fruit with a thin layer of apricot jam to preserve their bright colors and give them a beautiful glossy finish. It helps to thin it out with a small amount of water before using.