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!
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!
Mini fruit tarts with custard ingredients
Organic flour: now before you freak that this recipe isn’t gluten free, you can absolutely make these mini custard tarts gluten free! Simply swap out the regular organic flour for your favorite cup for cup brand! The beauty of this pie crust is that you can make it Paleo by swapping in cassava flour at equal ratios too! But I do love a good ol’ regular pie crust 🙂
Coconut Oil: instead of butter, we’re using coconut oil for the vegan pie crust! Don’t worry, it absolutely works! Just treat it as you would regular butter in your pie crust 🙂 You can also use a vegan butter substitute here in place of the coconut oil if you’d like!
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 pie crust
To be honest, making pie crusts was a real learning curve for me at first! There’s much that can go wrong! I’ll probably do a separate post for how to make the best pie crust, whether vegan, gluten free, Paleo, etc. 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, we’re going to be using my favorite vegan pie crust!
You’ll need organic flour (cup for cup gluten free flour will do, or you can use my favorite paleo pie crust!), coconut oil, sea salt, baking soda, and maple syrup.
Oh, and a little cold water! That’s it!
The only difference from making my regular standard vegan pie crust and making the vegan crust for the tartlets comes when you’re rolling out the dough.
After you’ve refrigerated the dough for about 4 or 5 hours, you’ll roll it out per usual. But then…
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!).
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 some 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, coconut milk, arrowroot powder, maple syrup, lemon, and a little vanilla extract!
First, start by pouring the coconut milk into a medium saucepan and place the pan on medium heat. Scoop out the coconut cream of the coconut cream can (saving the water if you’d like for a smoothie!) and place it into the sauce pan as well. This 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 8 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!