Vegan Fresh Fruit Tarts with Pastry Cream
Beautiful, elegant mini tarts with a tender, buttery shortcrust shell, filled with luscious, smooth vanilla pastry cream, and topped with a vibrant arrangement of fresh seasonal fruits. Every component is completely plant‑based — no dairy, no eggs, yet every bit as rich, creamy, and indulgent as the classic version. Perfect for afternoon tea, special occasions, or elegant dessert servings.
Shared by selly
Time
120 min
Serves
5
Difficulty
medium
đź›’ Ingredients
- #Vegan Shortcrust Pastry;
- 150 g plain all‑purpose flour.. 2 tbsp icing sugar.. Pinch of fine sea salt
- 80 g cold vegan block butter, cubed.. 3–4 tbsp ice‑cold water
- #Vegan Pastry Cream (Banketbakkersroom);
- 350 ml unsweetened plant milk (soy or oat works best)
- 60 g caster sugar.. 3 tbsp cornstarch.. 1 tbsp plain flour
- 1 tsp pure vanilla extract.. 2 tbsp vegan butter
- ½ tsp lemon zest (optional, brightens the flavour)
- #Fresh Fruit Topping;
- Sliced strawberries, kiwi, blueberries.. Fresh mint leaves
- Apricot jam + 1 tbsp water (glaze, optional)
👩‍🍳 Instructions
- 1
Make the pastry: Mix flour, icing sugar, and salt in a bowl. Rub in cold vegan butter until the mixture resembles fine breadcrumbs. Add cold water one tablespoon at a time, mixing gently until a smooth dough forms. Shape into a disc, wrap, and chill in the fridge for 30 minutes.
- 2
Blind‑bake: Preheat oven to 180 °C (350 °F). Roll dough out thinly and line 6 mini tartlet tins. Trim edges, prick the bases all over with a fork. Line with parchment and fill with baking beans. Bake for 12–15 minutes until pale golden. Remove beans and bake 2–3 minutes more. Let cool completely.
- 3
Make the pastry cream: In a saucepan, whisk sugar, cornstarch, and flour. Gradually whisk in plant milk until smooth. Cook over medium heat, whisking constantly, until thick and bubbling — about 5–7 minutes. Remove from heat, stir in vanilla, lemon zest, and vegan butter until melted and glossy. Transfer to a bowl, cover directly with cling film touching the surface to prevent a skin forming. Chill for 1 hour until firm.
- 4
Assemble: Whisk the chilled pastry cream briefly to smooth it. Spoon or pipe generously into the cooled tart shells. Arrange fresh fruits decoratively on top.
- 5
Glaze (optional): Warm apricot jam with a splash of water, strain, and brush lightly over the fruit for a shiny finish. Garnish with fresh mint. Keep chilled until serving — best enjoyed within 2 days.