I have to admit. I have always been so intimidated by fresh fruit tarts. It’s something about that perfect golden crust, the smooth vanilla cream and the beautiful rows of fruit. Last week, I got over my fear. This is the first fresh fruit tart that I have ever made. Ever. I don’t know what I was thinking. I have been missing out on an amazing, simple dessert that was so not hard to make. Plus, hello, it’s gorgeous!
When I first heard about the Spring Fling Dairy Free Recipe Contest, put on by Go Dairy Free and So Delicious, this is the first dessert that came to mind. Could this possibly be the perfect spring dessert? Stunning colors from the seasonal fresh fruit. Raspberries, blackberries, kiwi and strawberries. The creamiest vanilla cream, made from coconut milk. Both atop a sweet, buttery crust. Dairy, egg and gluten free. It’s magical.
Mother’s Day is almost here. I’m certain any mom would love to be served a slice of this fresh fruit tart on her special day. Go ahead, surprise everyone and make this show-stopper. It’s such a cheerful dessert!
- 1 cup plus 3 tablespoons Sarah's gluten free flour blend
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons Earth Balance vegan butter, cold
- 1/3 cup organic cane sugar
- 2 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup organic cane sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 11 oz. container So Delicious original culinary coconut milk, full fat*
- 1 teaspoon pure vanilla extract
- 2 kiwis, pealed, halved and sliced into half circle
- 6-8 strawberries, sliced in rounds
- 1/2 cup blackberries
- 1/2 cup raspberries
- Sift together 1 cup plus 3 tablespoons flour, baking powder and salt. In large mixing bowl of standing mixer, cream together vegan butter and sugar for 1 minute. Add coconut milk and vanilla.
- While mixer is on low, slowly add flour mixture. Continue to beat on medium speed for 1-2 minutes, until dough comes together.
- Pat dough into round disc. Wrap in plastic wrap and refrigerate 1-2 hours or overnight.
- Preheat oven to 350 degrees. Prepare 9-inch round or rectangle tart pan with removable base by spraying with nonstick cooking spray.
- Remove dough from refrigerator and place between 2 pieces of plastic wrap. Roll out to 12-inch circle or rectangle (depending on tart pan).
- Remove top sheet of plastic wrap and turn dough onto tart pan. Peel off plastic wrap. Fold overhanging dough and smooth out edges. Prick bottom of dough with fork.
- Bake crust for 15-17 minutes. Allow crust to cool completely on cooling rack.
- While crust is cooling, make vanilla pudding. Whisk together sugar, cornstarch and salt in medium saucepan.
- Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick (about 5 minutes).
- Remove from heat and stir in vanilla. Pour warm pudding into cooled crust. Cover with plastic wrap touching pudding. Refrigerate until chilled and set, about 1-2 hours or overnight.
- On day of serving tart, top with fruit. Start with outer boarder of tart with raspberries and blackberries. Do 2 rows of sliced strawberries and 1 row of sliced kiwis down center.
- Cover with plastic wrap and place back in refrigerator until ready to serve. Slice and serve fruit tart chilled.
laureneberhardt says
May 7, 2014 at 4:00 pmBeautiful
Anonymous says
May 7, 2014 at 5:06 pmThat Looks Great! The crust looks like it holds together! Can I skip the raspberries, and blackberries? – They are very pricy here(fresh). Or, could I use frozen berries?
sarahbakesgfree@gmail.com says
May 7, 2014 at 5:28 pmYou can use any fresh fruit that you would like! Frozen fruit, when defrosted, creates too much juice and would affect the crust and vanilla cream.
Michelle says
May 7, 2014 at 5:25 pmI was just thinking of making one of these with your sugar cookie dough as base! It's like you read my mind. I am planning on doing one for Flag Day/4th of July with blueberries and strawberries arranged to make it look like a flag.
sarahbakesgfree@gmail.com says
May 7, 2014 at 5:28 pmGreat idea, Michelle! I would probably cut the sugar cookie dough in half, you won't need the whole recipe.
Stella McCartney says
May 17, 2014 at 10:55 amHey,
I am just going crazy about this..:)
Thanks for sharing
Best
Stella
Natural Soy Yogurt Australia
Wendy @ The Nomadic Vegan says
May 27, 2015 at 4:06 pmThat looks almost too beautiful to eat. I can't get So Delicious brand where I live. Would a can of regular coconut milk also work?
Sylvie Shirazi (@gourmandeinthek) says
March 3, 2016 at 1:27 amSo pretty!
KeeleyMcGuire says
March 3, 2016 at 1:57 pmNote to self: Buy a tart pan.
Beautiful!
Sarah says
March 3, 2016 at 8:40 pmThank you!
Megan says
March 3, 2016 at 7:00 pmBeautiful! I haven’t made a fresh fruit tart since before my son was diagnosed…thanks for inspiring me to try it again!
Mica Galluzzo says
July 5, 2018 at 6:52 amThank you for the recipe! This will become my go-to GF vegan pie crust. Everyone complimented me on the tart, even the non-allergy types, so you know it’s a winner! I did blueberries and strawberries in the shape of a flag for the 4th, but I think any fruit combination will be delicious.
Tips:
– Pie crust: After processing the crust dough seemed a little crumbly, and after putting it in the fridge overnight, the disc just broke into pieces and would not roll. After adding a bit more coconut milk, the dough came together perfectly. I would just use your own judgment after processing and if it doesn’t move and feel like pie crust, then add a little liquid until it feels right.
– Custard: My child is also allergic to corn, so I substituted Pillsbury GF flour for the cornstarch, 1-1. It thickened and bubbled much faster than 5 minutes, so I might use less next time. The pie was a hit so I’m not sure the ingredient switch was noticeable.
Thanks again for a great recipe!