Fruit Tart (vegan)
This fruit tart for fasting is one of those recipes I make every time there's something to celebrate during fasting, or simply when I'm in the mood for a lighter dessert. The crust is simple and always turns out tender, while the vanilla cream made with soy milk has just the right consistency for fresh fruits. It's not complicated at all, just be patient while it cools. I've tried it with other fruits, but the combination of strawberries, bananas, and peaches remains my favorite because it strikes a good balance between sweet and tangy. Quick Info Total time: about 7 hours (includes cooling time) Actual preparation time: 50 minutes Baking time: 20-25 minutes for the crust Servings: 10-12, depending on how large you cut the slices Difficulty: easy to medium Recipe type: fasting dessert, tart with cream and fruits Ingredients For the crust: - 350 g flour - 100 ml oil - 3 tablespoons powdered sugar - 2 packets vanilla sugar - 1 teaspoon baking powder - 150 ml warm water - a pinch of salt For the cream: - 700 ml soy milk - 1 packet vanilla pudding powder - 6 tablespoons sugar - 3 tablespoons flour - 2 packets vanilla sugar For decoration: - 5-6 large strawberries - 2 bananas - 1 peach - 1 packet clear tort gel Preparation Method 1. Mix the flour with the salt, powdered sugar, vanilla sugar, and baking powder in a large bowl. Add the oil and warm water, and knead until you get a non-sticky dough. No intensive kneading is required, just enough to make it homogeneous. 2. Let the dough rest at room temperature for about an hour. Don’t cover it too tightly; just a plastic wrap or a towel will suffice. 3. Prepare a 26 cm tart pan. Grease the pan with a little oil and sprinkle flour. Spread the dough directly into the pan with your hands, including the edges. 4. Place the pan with the dough in the refrigerator for 15 minutes. Meanwhile, preheat the oven to 180°C. 5. Remove the pan from the refrigerator, and prick the crust all over with a fork (this helps prevent it from puffing up while baking). 6. Bake the crust for 20-25 minutes or until it is lightly golden on the edges. It shouldn’t be too brown, just a golden color. 7. Allow the crust to cool completely in the pan. In the meantime, you can start on the cream. 8. Heat the soy milk in a small saucepan over low heat until it is almost boiling. 9. In a separate bowl, mix the pudding powder, sugar, and flour. When the milk is hot, gradually pour it over the pudding mixture, stirring continuously to avoid lumps. 10. Return the entire mixture to the heat on low. Keep stirring until it thickens well (like a thick pudding). This will take a few minutes. 11. Remove the pot from the heat, add the vanilla sugar, and let the cream cool to room temperature. Ideally, it should be just slightly warm before pouring it over the crust. 12. Whip the cream for a minute on high speed to make it smoother. Then pour the cream over the crust and spread it as evenly as possible. 13. Prepare the fruits: wash and slice the strawberries, peel and slice the bananas into rounds, and slice the peach into thin slices. Sprinkle the bananas with a bit of lemon juice to prevent them from browning. 14. Arrange the fruits on top of the cream in any pattern you like. 15. Prepare the tort gel according to the instructions on the package. Pour the gel over the fruits, making sure to cover them all carefully. 16. Chill the tart for at least 5-6 hours, ideally overnight. Why I Make This Recipe Often I love it because it’s easy to adapt, doesn’t contain hard-to-find ingredients, and isn’t fussy to make. The crust stays tender even the next day, and the cream doesn’t curdle. I can make it in advance without worry, and it’s suitable for those observing fasting. Tips and Variations Tips - Be careful not to roll the crust too thin, as it may dry out. - Let the cream cool, but not completely, so it’s easy to spread on the crust. - If using canned fruit, make sure it’s well-drained. - The tort gel should be poured when it’s slightly warm, not hot. Substitutions - Soy milk can be replaced with another plant-based milk if you don’t have it on hand. - Vanilla sugar can be substituted with vanilla extract (1 teaspoon). - Pudding powder: any vegan vanilla type works. Variations - You can use any fruits: kiwi, raspberries, blueberries, mango, oranges. - Instead of tort gel, you can use a thin layer of melted jam (if you don’t have the packet on hand). Serving Ideas - The tart is delicious cold, straight from the fridge. - It can be cut into cubes or slices, depending on your preference. - It works well on a platter for events or as a quick dessert after lunch. Frequently Asked Questions Does this tart also work with other types of plant-based milk? Yes, I’ve tried it with almond milk and oat milk. The consistency is slightly different, but the cream sets just as well. If I don’t have tort gel, can I use something else? You can leave the tart just with the fruits on top, but the fruits will soften faster, and the tart should be eaten the same day. Another option would be to melt a bit of jam to give them shine. Does the crust turn out too hard without eggs or butter? No. The oil and warm water keep it quite tender. It’s important not to overbake the crust. Can I use canned fruit? Yes, just make sure to drain it very well and pat it dry with a paper towel; otherwise, the cream may risk getting soggy. Nutritional Values The values are approximate for one serving (out of 12): Calories: 210-240 Carbohydrates: 38 g Protein: 3-4 g Fat: 6-7 g Calories vary depending on the type of milk used and the amount of fruit. The sugar and flour in the cream and crust contribute the most calories. Storage and Reheating The tart keeps well in the refrigerator covered for up to 3 days. After the first day, the crust may soften from the cream and fruits, but the taste remains good. I do not recommend reheating. It doesn’t freeze well due to the cream and gel.
Preparation
For the tart dough, I mixed the flour with a pinch of salt, powdered sugar, vanilla sugar, and baking powder. Then I added oil and warm water and kneaded a non-sticky dough, which I let rest for about 1 hour at room temperature. I lined a tart pan (26 cm) with butter and flour and rolled out the dough into the pan. I then placed the pan in the refrigerator for 15 minutes. I pricked the dough in several places and baked the tart in the preheated oven until it was lightly golden around the edges. I let the tart cool in the pan while I prepared the cream. I put the soy milk in a saucepan over low heat until it reached boiling point. I mixed the pudding powder with sugar and flour, then gradually poured in the hot milk while stirring well to avoid lumps. I put the mixture over low heat, stirring continuously until it thickened. I removed it from the heat, added the vanilla sugar, and let the cream cool until it reached room temperature (just slightly warm). I whipped the cream for about 1 minute on high speed, then poured it over the tart and spread it evenly. I sliced the strawberries, peaches, and bananas into suitable pieces (I sprinkled the banana slices with lemon juice to prevent oxidation). Then I arranged the fruits over the cream. I prepared the gelatin according to the instructions on the packet and poured it over the fruits. I refrigerated the tart for at least 5-6 hours or preferably overnight. You can use any fruits you like.
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