This vegan lemon custard tart recipe with seasonal fruit is sure to cure all your sweet tooth’s cravings.
This beautiful and delicious fruit tart with lemon custard is a classic Italian pastry recipe that everyone loves. And of course, we veganized it and made it extra healthy without compromising its taste. The result is a vegan fruit tart with vegan custard that is egg-free, dairy-free, made with whole-grain flour, and plenty of fresh seasonal fruit. Trust us, it will 100 percent blow your mind!
Fresh, colorful, sweet, and nutritious, with a shell of vegan shortcake pastry, filled with a vegan lemon custard and tons of seasonal fresh fruit on tops—strawberries, raspberries, blueberries, nectarines, kiwis, cherries and mint leaves. Are you ready to be blown away by this veganized Italian classic?
Fruit tart with fresh fruit and custard is a traditional Italian pastry that can be found in pretty much any pastry shop from the north to the south of Italy. Growing up I ate hundreds of those colorful cakes, and their flavor is still impressed in my memory.
This is why you’ve got to trust me when I tell you that this veganized version of fresh fruit tart with our homemade vegan lemon custard is just as delicious as the traditional recipes. But…a lot healthier and environment-friendly as it’s made with no eggs, no milk, and no butter.
To make this recipe, we recommend using a pie dish with a removable base so that it will be easy for you to remove the tart out of the dish once it’s baked. For this recipe, we used a ten-inch, 24 cm one. We also recommend a rolling pin to roll the shortcrust pastry.
[amd-zlrecipe-recipe:332]Additional Recipes
Craving more sweet and tasty recipes? Try making these vegan caramel tarts with pecan butter and chocolate. Indulge in these creamy, vegan caramel tarts filled with pecan butter and chocolate sauce. This dessert will definitely melt in your mouth.
Or, try making this vegan plum jelly tart with a raw walnut crust. This vegan plum vanilla jelly tart is sweet, decadent, and delicious. It’s also free of gluten and refined sugar.
This recipe was republished with permission from The Plant-Based School.
