Vegan Summer Fruit Tart With Vanilla Custard and Pecan-Oat Crust

Alexandra Shytsman

Vegan Summer Fruit Tart With Vanilla Custard and Pecan-Oat Crust

The combination of juicy white nectarines, plums, and strawberries in this tart is absolutely irresistible. 

Serves: 8

This tart from Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen is made for getting creative and fun, so substitute any other gorgeous, ripe summer fruit such as peaches, blackberries, raspberries, blueberries, or petite red currants.

What you need:

For the crust:
1½ cups oats
¾ cup pecans
¼ cup coconut oil, melted
3 tablespoons maple syrup
¼ teaspoon salt

For the custard:
1 (13.5-ounce) can full-fat coconut milk
¾ cup unsweetened vegan milk
⅔ cup sugar
1½ teaspoons vanilla
¼ cup plus 2 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon turmeric

For the fruit topping:
3 cups sliced nectarines, strawberries, and plums
¼ cup apricot preserves, warmed

What you do:

  1. For the crust, preheat oven to 350 degrees. Lightly oil tart pan and set aside.
  2. In a food processor, place oats and process for one minute or until ground into a flour. Add pecans, and pulse a few times until finely ground and incorporated but not oily. Add coconut oil, maple syrup, and salt, and pulse again until mixture holds together. 
  3. Into prepared tart pan, add pecan mixture and use fingers to spread evenly across bottom and sides, pressing firmly. Poke crust evenly with a fork, then place in oven and bake for 10 to 15 minutes, or until lightly browned. Set aside to cool.
  4. For the custard, combine coconut milk, milk, sugar, vanilla, cornstarch, salt, and turmeric in a medium saucepan over medium-low heat, whisking to combine. Use a rubber spatula to stir mixture slowly and evenly as it cooks to prevent scorching. Cook until custard is thick and bubbling, about 7 minutes. To keep cornstarch from breaking down and thinning out custard, remove from heat as soon as custard is thickened and bubbling. Pour custard into a bowl, cover surface with plastic wrap to prevent a film from forming, and chill until cold, at least two hours. 
  5. To assemble tart, whisk chilled custard to smooth, adding 1 tablespoon milk at a time if custard is too thick to spread. Spoon into cooled crust and spread evenly with a spatula. Arrange sliced fruit across top of custard. Use a pastry brush to dab warmed apricot jam onto top of fruit, coating each piece. For best results, serve within a few hours. 
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