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Vegan Fruit Tarts

Easy and delicious vegan mini fruit tarts with a buttery whole wheat crust, creamy vanilla filling, and fresh fruit glazed with apricot jam. Perfect for any occasion!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine European-inspired, French
Servings 8 servings
Calories 250 kcal

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.
Keyword fruit tarts, tartelette