Dessert

Fruit Tart with Custard Filling (Plant-Based): Recipe #280

The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off. Finally Meggy took it upon herself to find a vegan recipe we could follow. They polished this one off and were already asking to make it again even as the last spoonfuls were still making their way to their happy mouths. Thanks so much to Serena for inspiration!

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($13.50 total)

Crust:
1/2 cup vegan butter (we like Miyoko’s) – $1.24
1/4 cup icing sugar – $0.22
1 cup flour – $0.16
1-2 tbsp cold water – free

Custard:
1/3 cup sugar – $0.33
2 tbsp flour – $0.02
4 tbsp cornstarch – $0.40
1/4 cup water – free
1 1/3 cups soy milk – $0.45
2 tsp vanilla – $0.40

Topping:
2 1/2 cups sliced strawberries and blueberries – $10.00
3 tbsp apricot jam – $0.50

Directions for Fruit Tart with Custard Filling

1. Make the crust: in a small bowl, beat the vegan butter and icing sugar together into a fluffy cream, then add in the flour. Mix it together into a ball of dough, adding 1 tbsp of water at a time only if needed. Wrap the dough up in cling wrap and refrigerate it for 2 hours or overnight.

2. After it’s chilled, remove from the fridge and press it evenly into the bottom and up the sides of a 9″ round tin. Bake at 350F for 20 minutes until it’s browned at the edges, then set aside to cool.

3. Make the custard: in a small bowl, beat the sugar, flour, cornstarch and water together until it’s all dissolved. In a medium pot, heat the soy milk until it starts to steam, then pour 1/2 cup of the warm soy milk into the cornstarch mixture. Stir to combine, then pour the whole cornstarch mix into the pot of soymilk. Whisk constantly over medium heat for about a minute until it thickens into a thick custard. Remove from heat and stir in the vanilla.

4. Spoon the custard into the pie crust and smooth it out, then press your sliced berries into the custard before it sets. Arrange the fruit in whatever pattern you like.

5. In a small bowl, heat the jam in the microwave for 20 seconds until it gets a bit runny, then brush it all over the berries with a pastry brush or spoon. This will give it a nice glossy shine.

6. Chill your fruit tart in the fridge or enjoy it right away. As they were eating this, all the kids asked when we can make this again! ❤️🤗

If you tried it, or have other recipes you’d like us to experiment with, please post to Instagram and tag @maitricooks, or leave a comment below.

Wishing you and your family a healthy, happy day!