Vegan Mini Fruit Tarts with Custard
Healthy vegan mini fruit tarts with vanilla custard for the most refreshing spring and summer dessert! Completely dairy free, vegan, and gluten free, these fruit tarts are bursting with fresh flavor and are so easy to make!
I know, I know, I’m a hardcore chocolate lover, but I do also love some good fruit, and you might be shocked to know that I love mini fruit tarts!
Yes, me, a hardcore chocolate lover…loves fruit and coconut custard and pie crust without any chocolate!
These vegan fruit tarts with custard are about to be your new favorite dessert too 🙂 Easy to make, and decadently creamy and sweet, these mini tarts are refreshing, light, creamy, and undetectably healthy!
You’re going to love these tarts, and love making them too!
Ingredients for mini fruit tarts with custard
These mini tarts are so incredibly easy to make, and it starts with extraordinarily simple ingredients:
Vegan oat crust: I also give the option for using my Paleo vegan pie crust (which then makes these completely Paleo mini fruit tarts!), but I do love the vegan oat crust. It’s made from oats, coconut oil, maple syrup, and water. That’s it!
Maple Syrup: my absolute favorite sweetener (I always say this- because it’s true! Someone should just make me Canadian already haha!), you won’t taste a very maple-y flavor, but you’ll have a deliciously sweet creation of mini fruit tarts with custard!
Coconut Cream and Milk: yes, we’re using both coconut cream and coconut milk! I find this makes the vanilla custard extract thick and delicious 🙂 You’re going to use the entire can of coconut milk, but for the coconut cream, you’ll just scoop out the coconut fat that’s separated from the water! You can save the coconut water for a smoothie or to sip on later if you’d like 🙂
Vanilla Extract: for flavoring your vegan vanilla custard!
Lemon Juice: just a touch here to make your mini custard tarts actually tart (but still sweet 😉 ).
Arrowroot Powder: the key ingredient to making your vanilla custard vegan! I just love arrowroot powder because it acts just like corn starch and makes the thickest coconut vanilla custard and puddings! Here’s a great guide to get you up to speed on what arrowroot powder actually is!
How to make a vegan oat crust
To be honest, making pie crusts was a real learning curve when I first started baking. There’s much that can go wrong! I’ve now created an entire guide on how to make the best pie crust for a vegan, gluten free and Paleo crust because trust me, I’ve learned quite a lot about trouble shooting since I’ve been making pies out the wazoo lately (looking at you, strawberry rhubarb pie, blueberry pie, banana cream pie, and key lime pie!).
For these vegan mini fruit tarts with custard, I highly recommend my oat crust, but you can use a Paleo vegan version, as I mentioned above.
If you’re going that route, you’ll simply need to combine the crust ingredients in a large food processor, and gently press the crust into each tartlet cup, as pictured below (pre and post bake!).
If you’re going the more traditional vegan pie crust route, using your 6 mini tartlet cups, you’ll measure out 6 circles that are just slightly bigger than your tartlet cup. You can trace the rim of a slightly larger bowl onto the pie crust, as I did (bootstrapping it here ha!).
For both options, make sure your tartlet cups are greased with some coconut oil or olive oil! Press the dough into the bottom of the tartlet cup and work it into the grooves of the tartlet sides. Poke a few fork holes into the bottom of each and then place back into the fridge while the oven preheats to 375F.
When you’re ready to bake the tartlet crusts, place some pie weights into the middle of each cup and then bake for about 10-12 minutes, or until golden brown!
Let cool completely before you pour in the vegan vanilla custard of these vegan fruit tarts, which we’ll get to now!
How to make the vegan vanilla custard
The vegan vanilla custard to these mini custard tarts is actually quite simple, but I will note, it’s best to make these vegan fruit tarts overnight (read: the day before!) you want to serve them, as it’s best to refrigerate the vegan vanilla custard overnight.
To make vegan mini fruit tarts with custard, you’ll need coconut cream, arrowroot powder, maple syrup, lemon, and a little vanilla extract. You can also omit the lemon for a more light and coconut flavor!
First, start by pouring the coconut cream into a medium saucepan and place the pan on medium heat. Using coconut cream specifically over coconut milk helps the vegan vanilla custard be extra thick!
Next, add in the maple syrup, vanilla extract, and lemon juice and stir. Let the coconut mixture come to almost a boil and then reduce to a simmer.
Sift in your arrowroot powder, about a tablespoon or two at a time and constantly stir.
Keep stirring for about 7-10 minutes to allow your vegan vanilla custard to thicken up.
Once it’s reached the desired thickness (it should be a little less thick than finished pudding), pour the coconut custard into each tartlet pie crust evenly.
Place the mini fruit tarts with custard into the fridge overnight or for 3 hours.
When ready to serve, top with fresh berries and mint leaves! There ya go!
I hope you love these vegan fruit tarts as much as I do! They’re so simple and easy, and make the most beautiful and elegant spring and summer dessert 🙂 Trust me, no one will even take not that these are vegan! They’re that good!
If you make them, let me know down below in the comments section. As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy tartlet baking!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Vegan Mini Fruit Tarts with Custard
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: Vegan
Healthy vegan mini fruit tarts with vanilla custard for the most refreshing spring and summer dessert! Completely dairy free, vegan, and can be made gluten free and Paleo, these fruit tarts are bursting with fresh flavor and are so easy to make!
- 1 can coconut cream
- 1 can coconut milk
- 1/3 cup arrowroot powder
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 lemon, juice squeezed
- 1 cup mixed berries, sliced
- 2 tbsp mint
- 1 serving vegan pie crust or 1 serving vegan oat crust (below)
Vegan Oat Crust:
- 2 cups oats
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 4–6 tbsp chilled water
- Grease 6 mini tartlet cups with coconut oil.
- Prepare the vegan oat crust or the vegan pie crust according to instructions up until you roll out the dough after refrigeration.
- If preparing the oat crust, pulse the oats in a large food processor until they resemble a flour. Add in the coconut oil, maple syrup, and 4 tablespoons of chilled water. Pulse again until it forms a clumpy dough. If there is still a lot of dry flour left, add in an additional 2 tablespoons of chilled water and pulse again. Gently press the dough into the tartlet pan, adhering it to the edges. Poke a few fork holes into the bottom of each tartlet and place all 6 tartlet crusts into the fridge to keep cool while you preheat the oven to 375F. When the oven is ready, bake your pie crusts with pie weights on top for about 12-15 minutes, until the pie crust is golden. Remove from the oven and let cool entirely while making the vanilla custard.
- If preparing the vegan pie crust, cut the dough into 6 circles slightly bigger than the tartlet tin. Roll out the dough again if you need to create more surface area for a circle. Gently press the dough into the tartlet pan, adhering it to the edges. Poke a few fork holes into the bottom of each tartlet and place all 6 tartlet crusts into the fridge to keep cool while you preheat the oven to 375F. When the oven is ready, bake your pie crusts with pie weights on top for about 12-15 minutes, until the pie crust is golden. Remove from the oven and let cool entirely while making the vanilla custard.
- To make the custard, heat the coconut milk first in a medium sauce. Add in just the cream of the coconut cream can to the coconut milk and stir.
- Add in the maple syrup, vanilla extract, and lemon juice. Bring the mixture to just before a boil and reduce to a simmer.
- Immediately sift in the arrowroot powder, about 2 tbsps at a time. Keep stirring for about 7-10 minutes on simmer until you reach the desired thickness.
- Then pour the coconut milk custard into each tartlet cup and place in the fridge for at least 8 hours, or overnight.
- When ready to serve, top with fresh fruit and mint leaves!
- Serving Size:
- Calories: 350
- Sugar: 15 g
- Sodium: 36.2 mg
- Fat: 12.7 g
- Saturated Fat: 10.6 g
- Carbohydrates: 41 g
- Fiber: 3.4 g
- Protein: 4.4 g
- Cholesterol: 0 mg
Keywords: mini fruit tarts, vegan mini fruit tarts, paleo mini fruit tarts, gluten free mini fruit tarts
Well aren’t these just the cutest!! I LOVE fresh berries in the summer!
Me too!! These are perfect for fourth of july!
These little tarts look perfect Britt! xo
Aw thank you, Jess!! They were so fun to make 🙂
These are just so refreshing and delicious! And there’s something so satisfying about eating a little pie with your hands 🙂 That’s considered acceptable right? 😛
HA I so agree!! Enjoy 🙂