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Creamy Vegan Mini Fruit Tarts Recipe with Easy Coconut Custard Filling

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These creamy vegan mini fruit tarts feature a tender crust filled with silky coconut custard and topped with fresh mixed fruit, perfect for a light and elegant dessert.

Ingredients

Scale
  • 1 1/4 cups (155 g) all-purpose flour, sifted
  • 1/4 cup (30 g) powdered sugar
  • 1/8 teaspoon salt
  • 1/2 cup (115 g) dairy-free butter, chilled and cubed (Earth Balance recommended)
  • 2–3 tablespoons (30–45 ml) ice-cold water
  • 1 1/2 cups (360 ml) full-fat coconut milk, canned (shake well before opening)
  • 1/3 cup (65 g) granulated sugar or coconut sugar, adjust to taste
  • 3 tablespoons (24 g) cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 1 1/2 cups mixed fresh fruit (e.g., sliced strawberries, blueberries, kiwi, raspberries)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Prepare the Tart Dough: In a large bowl, whisk together sifted flour, powdered sugar, and salt. Add chilled, cubed dairy-free butter.
  2. Mix butter into dry ingredients using fingers or pastry cutter until mixture resembles coarse crumbs with some pea-sized bits.
  3. Slowly add ice-cold water, one tablespoon at a time, stirring gently until dough just comes together. Avoid overmixing.
  4. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Blind Bake the Tart Shells: Preheat oven to 350°F (175°C). Roll out chilled dough on lightly floured surface to about 1/8 inch thickness.
  6. Cut rounds slightly larger than tart pans or muffin cups, press dough into cavities, and trim excess.
  7. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes.
  8. Remove weights and parchment, bake for another 5-7 minutes until crust edges are golden but not dark.
  9. Cool shells completely on wire rack.
  10. Make the Coconut Custard: In medium saucepan, whisk together coconut milk, sugar, cornstarch, and pinch of salt until smooth.
  11. Place over medium-low heat, stirring constantly until mixture thickens to pudding-like consistency (7-10 minutes).
  12. Remove from heat and stir in vanilla extract.
  13. Optional: Strain custard through fine mesh sieve for extra smoothness. Cover with plastic wrap on surface and chill about 1 hour until set.
  14. Assemble the Tarts: Spoon or pipe chilled custard into tart shells, filling nearly to top.
  15. Arrange fresh mixed fruit on top in pretty patterns.
  16. Garnish with fresh mint leaves if desired.
  17. Refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Do not rush custard thickening; cook on medium-low heat with constant whisking to avoid lumps. Blind bake tart shells to prevent sogginess. Use fresh, firm fruit for topping. Custard and tart shells can be made a day ahead. If custard is too thick after chilling, whisk in a teaspoon of coconut milk to loosen. Substitute arrowroot or tapioca starch for cornstarch if needed. For nut-free crust, use coconut oil instead of dairy-free butter. Gluten-free flour blends can replace all-purpose flour but watch baking time.

Nutrition

Keywords: vegan dessert, mini fruit tarts, coconut custard, dairy-free dessert, easy vegan tarts, gluten-free option, fresh fruit dessert

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