This vegan lemon custard tart recipe with seasonal fruit is sure to cure all your sweet tooth’s cravings.
This beautiful and delicious fruit tart with lemon custard is a classic Italian pastry recipe that everyone loves. And of course, we veganized it and made it extra healthy without compromising its taste. The result is a vegan fruit tart with vegan custard that is egg-free, dairy-free, made with whole-grain flour, and plenty of fresh seasonal fruit. Trust us, it will 100 percent blow your mind!
Fresh, colorful, sweet, and nutritious, with a shell of vegan shortcake pastry, filled with a vegan lemon custard and tons of seasonal fresh fruit on tops—strawberries, raspberries, blueberries, nectarines, kiwis, cherries and mint leaves. Are you ready to be blown away by this veganized Italian classic?
Fruit tart with fresh fruit and custard is a traditional Italian pastry that can be found in pretty much any pastry shop from the north to the south of Italy. Growing up I ate hundreds of those colorful cakes, and their flavor is still impressed in my memory.
This is why you’ve got to trust me when I tell you that this veganized version of fresh fruit tart with our homemade vegan lemon custard is just as delicious as the traditional recipes. But…a lot healthier and environment-friendly as it’s made with no eggs, no milk, and no butter.
To make this recipe, we recommend using a pie dish with a removable base so that it will be easy for you to remove the tart out of the dish once it’s baked. For this recipe, we used a ten-inch, 24 cm one. We also recommend a rolling pin to roll the shortcrust pastry.
Top This Vegan Lemon Custard Tart With Seasonal Fruit
For the shortcrust pastry base
3 cups wholegrain flour (375 grams)
0.9 cup sugar (190 grams)
0.4 cup sunflower oil (75 grams)
0.20 cup coconut oil (30 grams)
0.4 cup cold water (90 grams)
zest of half lemon
1 tbsp vanilla sugar (8 grams)
2.5 tsp baking powder (9 grams)
1 pinch salt
For the vegan custard
3 cups unsweetened soy milk (690 grams)
6 tbsp cornstarch (70 grams)
5 tbsp sugar (100 grams)
1 pinch turmeric
zest of 1 lemon
For the fruit topping
9 mint leaves
For the vegan custard
In a saucepan, whisk together the milk, cornstarch, sugar, turmeric until well combined.
Add the lemon zest, or thin lemon peel, making sure you only use the yellow part of the lemon, and not the white flesh under the skin. That part is bitter.
Set the sauce pan on high heat and bring to a simmer while whisking continuously.
Keep stirring fast and vigorously to avoid any lumps. Stop when you reach your desired consistency. If you like a smooth custard you should pass it through a sieve half way through this step to filter out the lemon zest.
Let cool the custard at room temperature. Whisk occasionally to prevent the formation of skin on the surface. If you want to cool it down faster, you can submerge the pan in cold water while whisking until the custard is cold.
For the wholegrain shortcrust pastry base
In a bowl, add lemon zest, vanilla extract, sunflower oil, coconut oil, water, salt, sugar, and stir well.
Add the wholegrain flour and the baking powder all at once and mix with a spoon.
When the dough comes together, mix a few more times with your hands until smooth. Don’t over-mix.
Shape the dough into a ball.
Wrap in foil and let rest in the fridge for an hour, or in the freezer for 15 minutes. This is a very important step as the dough needs to cool down or else it will be very hard to roll.
Prep the pie dish by greasing it with some oil. We use a 10 inch (24 cm) pie dish. Nine-inch is easier if it’s your first pie.
Then dust it with some flour. This will make it easier to remove the tart once baked.
Start flattening the dough, first with your hands, then with the help of a rolling pin. Make it 1/8 of an inch thick (4mm). Also, make sure you sprinkle your rolling pin and your work table with some flour. You need to work fast here as you want to keep the dough as cold as possible so that it’s easier to move.
Roll the dough around the rolling pin and carefully un-roll it over the pie dish.
Make sure the dough covers the whole dish and fits in it tightly.
With a fork, make some holes into the base of the tart.
Pour your homemade custard into the dish and spread it around evenly with a spoon.
Bake at 360˚F / 180˚C for about 30 min. The tart is ready when slightly golden on top.
Let the tart cool down completely before adding the fruit on top.
Craving more sweet and tasty recipes? Try making these vegan caramel tarts with pecan butter and chocolate. Indulge in these creamy, vegan caramel tarts filled with pecan butter and chocolate sauce. This dessert will definitely melt in your mouth.
Or, try making this vegan plum jelly tart with a raw walnut crust. This vegan plum vanilla jelly tart is sweet, decadent, and delicious. It’s also free of gluten and refined sugar.
This recipe was republished with permission from The Plant-Based School.