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Vegan Fruit wild berry mini Tart with Custard recipe
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5 from 9 votes

Vegan Fruit Tarts with Custard Recipe

Vegan Fruit Tarts with Custard - a vegan dessert bursting with flavor! A classic flaky shortbread crust with silky soft vegan custard. The custard cream has a Panna Cotta like texture with a beautiful vanilla taste and scents of cinnamon. The wild berries on top give everything a freshness that rounds up this spiffy dessert. The best part about these tarts? This homemade vegan dessert looks fancy, but doesn’t require a lot of fuss!
Prep Time15 minutes
Cook Time20 minutes
resting time1 hour
Total Time1 hour 35 minutes
Course: Dessert, Sweets
Cuisine: Dairy-Free, Egg-Free, Vegan
Servings: 6 small Tarts

Equipment

  • electric mixer, 6 small tart pans Ø 10cm / 4"
  • Alternative: 20cm / 8" round tart pan

Ingredients

Shortbread Crust

  • 120 grams vegan butter at room temperature (½ cup)
  • 25 grams powdered sugar (¼ cup)
  • 125 grams unbleached all-purpose flour (1 cup)

Custard Filling

  • 40 grams vanilla pudding powder, eg. dr. Oetker, or jell-o cook & serve (4 tbsp)
  • 1 tablespoons cornstarch (7g)
  • 400 mililiters plant based milk, eg. almond milk (1 ¾ cups)
  • 1 tablespoons agar agar flakes (2g)
  • 1-2 tablespoons cane sugar (15-30g)
  • 1 teaspoon ground cinnamon

Topping

  • wild berries
  • some powdered sugar optional

Instructions

  • Preheat oven to 350°F / 180°C.
  • To make shortbread crust: Lightly grease your tart pan, with canola oil or nondairy butter. In a mixing bowl with an electric mixer cream the butter and powdered sugar until light and fluffy. Add the flour, and beat until dough just comes together. It's fine, even if it’s still a little crumbly.
  • Take one to two normal tablespoons of the dough and press the mixture into the bottom of one of your prepared pans. Continue until all pans are filled. Using a fork gently prick the dough several times. Bake for about 20 minutes, or until lightly browned. Remove from the oven and place on a wire rack to cool. You can either make the crust a day ahead or let cool down for at least 30 minutes before starting to make the filling.
  • To make custard filling: Mix 4 tablespoons (60 ml) plant milk with vanilla pudding powder and cornstarch. Then add the remaining milk and whisk together. Now add agar-agar flakes, cane sugar (if using), and ground cinnamon. Whisk everything together until well combined. 
  • Add mix to a saucepan and bring to a boil while constantly stirring. Once boiling put the heat down and simmer for 5-6 minutes to thicken - stirring occasionally. Take saucepan from heat. Transfer to a vessel that'll help you pour it evenly into the tarts (eg. a measuring cup). Stir the mixture once again before you start filling the tarts, then fill them. Once they are all filled make sure there are no air bubbles. Pop bubbles with a toothpick, or gently tap the tart pan onto the countertop. Let custard set and cool down completely.
  • Serve at room temperature with fresh wild berries. Optional: sprinkle with some powdered sugar. Enjoy!

Notes

Can I use Agar Powder instead of Flakes? I personally don't have any experience making these tarts with Agar Powder. The powder is much more powerful than the flakes and bars. If substituting Agar Flakes with Powder be very careful using it. A thumb rule says one tablespoon of agar flakes is equal to one teaspoon of agar powder, or half of an agar bar.