Easy and delicious vegan fruit tarts with a buttery whole wheat crust, creamy vanilla filling, and fresh fruit glazed with apricot jam. Perfect for any occasion!
Growing up in Europe, I always loved fruit desserts, but fruit tarts with creamy custard were my absolute favorite. There was something magical about the buttery crust, smooth filling, and sweet, juicy fruit on top. When I went vegan, I was determined to replicate that classic recipe so I could keep enjoying it without compromise. After a few trials, I perfected these vegan mini fruit tarts—and they’ve become a hit with my friends and family. Every time I make them, they disappear quickly, and no one even guesses they’re plant-based!
Why You’ll Love These Vegan Fruit Tarts
- Totally Vegan & Dairy-Free – Enjoy the classic taste of fruit tarts without any dairy or eggs!
- Buttery Whole Wheat Crust – A wholesome, slightly nutty base that pairs perfectly with the creamy filling.
- Fresh, Colorful Toppings – A beautiful mix of kiwi, strawberries, blueberries, and raspberries for a burst of flavor and vibrant color.
- Smooth Vegan Custard – A rich, creamy filling made with almond milk and a touch of vanilla, just like the traditional custard.
- Perfect for Any Occasion – Whether it’s a special celebration or just a sweet treat, these tarts are sure to impress!
- Made with Love – A recipe you can feel good about making and sharing with friends and family!
Vegan Mini Fruit Tarts (Makes 8)
Ingredients
For the Crust:
- 1 cup whole wheat flour
- 2 tbsp sugar (cane or coconut sugar)
- 1/4 tsp salt
- 1/2 cup vegan butter, cold and cubed
- 2-3 tbsp cold water
*Note: If using coconut sugar, expect a brownish color for your crust and cream filling.
For the Cream Filling:
- 1 cup almond milk (unsweetened)
- 3 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp vegan butter
- 1 tsp vanilla extract
Toppings:
- 2 kiwis, peeled and sliced
- 4 strawberries, sliced
- 1/3 cup blueberries
- 1/3 cup raspberries
GLAZE:
- 2 tbsp apricot jam
- 1 tbsp water
Instructions
1️⃣ Make the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk the whole wheat flour, sugar, and salt.
- Add the cold vegan butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, 1 tbsp at a time, until the dough comes together but isn’t sticky.
- Divide the dough into 8 equal portions and press each portion into mini tart molds, ensuring an even layer across the bottom and sides.
- Prick the bottom of each crust with a fork.
- Bake for 12-15 minutes, or until golden brown. Let them cool completely.
2️⃣ Prepare the Cream Filling:
- In a saucepan over medium heat, whisk together almond milk, sugar, and cornstarch until smooth.
- Cook, whisking constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in vegan butter and vanilla extract.
- Let the filling cool slightly, then spoon it into the cooled tart crusts.
3️⃣ Assemble the Tarts:
- Arrange the kiwi slices, strawberry slices, blueberries, and raspberries on top of the cream filling.
4️⃣ Glaze the Tarts:
- In a small saucepan, heat the apricot jam and water over low heat until smooth and slightly runny.
- Brush the glaze over the fruit to give it a shiny finish.
5️⃣ Chill and Serve:
- Refrigerate the tarts for at least 30 minutes before serving to allow the cream to set.
✨ Enjoy your beautiful and delicious vegan mini fruit tarts! 🍓🫐🥝
Recipe Tips
Use Thick Yogurt – A thicker dairy-free yogurt (like coconut or almond-based Greek-style yogurt) will hold its shape better and create a creamier texture.
Pat Strawberries Dry – Excess moisture can make the yogurt too watery and cause ice crystals, so pat the diced strawberries dry before mixing them in.
Freeze Until Firm Before Dipping – Make sure the yogurt clusters are completely frozen (at least 1–2 hours) before dipping them in melted chocolate to prevent melting or breaking apart.
Work Quickly with Chocolate – The chocolate will start to harden as soon as it touches the frozen clusters, so dip and place them on a tray swiftly for an even coating.
Store Properly – Keep the clusters in an airtight container in the freezer to prevent freezer burn. Let them sit at room temperature for a minute or two before eating for the best texture!
Which Fruits to Use?
For these vegan mini fruit tarts, I love using a colorful mix of:
- 🥝 Kiwi – for a tangy sweetness and vibrant green color.
- 🍓 Strawberries – for a juicy, slightly tart contrast.
- 🫐 Blueberries – for a burst of sweetness and rich color.
- 🍇 Raspberries – for a delicate, tangy flavor and beautiful pop of red.
You can also switch it up with other fruits like:
- Blackberries
- 🥭 Mango slices
- 🍑 Peach slices
- Red currants
Vegan Fruit Tarts
Equipment
- 8 mini tart pans with removable bottoms
Ingredients
The Crust
- 1 cup whole wheat flour
- 2 tbsp sugar (cane or coconut sugar)
- 1/4 tsp salt
- 1/2 cup vegan butter cold and cubed
- 2-3 tbsp cold water
The Cream Filling
- 1 cup almond milk unsweetened
- 3 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp vegan butter
- 1 tsp vanilla extract
Toppings
- 2 kiwis peeled and sliced
- 4 strawberries sliced
- 1/3 cup blueberries
- 1/3 cup raspberries
Glaze
- 2 tbsp apricot jam
- 1 tbsp water
Instructions
Make the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk the whole wheat flour, sugar, and salt.
- Add the cold vegan butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, 1 tbsp at a time, until the dough comes together but isn’t sticky.
- Divide the dough into 8 equal portions and press each portion into mini tart molds, ensuring an even layer across the bottom and sides.
- Prick the bottom of each crust with a fork to prevent the dough from rising.
- Bake for 12-15 minutes, or until golden brown. Let them cool completely.
Prepare the Cream Filling:
- In a saucepan over medium heat, whisk together almond milk, sugar, and cornstarch until smooth.
- Cook, whisking constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in vegan butter and vanilla extract.
- Let the filling cool slightly, then spoon it into the cooled tart crusts.
Assemble the Tarts:
- Arrange the kiwi slices, strawberry slices, blueberries, and raspberries on top of the cream filling.
Glaze the Tarts:
- In a small saucepan, heat the apricot jam and water over low heat until smooth and slightly runny.
- Brush the glaze over the fruit to give it a shiny finish.
Chill and Serve:
- Refrigerate the tarts for at least 30 minutes before serving to allow the cream to set.
I absolutely love how these vegan mini fruit tarts combine sweetness, creaminess, and fresh fruit in a buttery, wholesome crust. They’re a perfect plant-based twist on a classic dessert, and I always enjoy making them for special occasions or just as a treat. I hope you enjoy these as much as I do!
Fresh, colorful and delicious