Gluten-Free Vegan Fruit Tart

Gluten-Free Vegan Fruit Tart

This Gluten-Free Vegan Fruit Tart is crisp and flaky, filled with creamy custard and covered in a shiny glaze!
Course Dessert
Cuisine French
Keyword gluten-free fruit tart, gluten-free vegan tart, vegan fruit tart
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 210kcal
Author Rhian Williams


For the pastry:

For the custard:

  • 530 ml unsweetened cashew milk (or sub unsweetened almond milk, or unsweetened oat milk for nut-free)
  • 4 tablespoons custard powder ** (ensure vegan/gluten-free if necessary)
  • 6 tablespoons maple syrup (or sub any other sweetener)

For the topping:

  • Kiwi, sliced
  • Cherries
  • Grapes, halved
  • 1 tablespoon apricot jam (ensure refined sugar free if necessary)
  • 1 teaspoon hot water


For the pastry:

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
  • You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
  • Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish
  • Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans
  • Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
  • Leave to cool slightly before pouring in the custard filling

For the custard:

  • Measure out the milk in a jug or measuring container
  • Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug
  • Heat up the milk in the pan
  • Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely
  • Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan
  • Mix well and keep stirring on a low heat for around 5 minutes, until thickened
  • Add the maple syrup, taste and add extra if desired
  • Once the pastry crust and the custard have both cooled a little, carefully pour the custard into the crust
  • Leave the tart in the fridge for up to a few hours to set completely before topping with the fruit

For the topping:

  • Ensuring that the custard has completely set, arrange the fruit on top of the pie
  • Mix together the apricot jam and hot water in a small bowl, and use either the back of a spoon, a small knife, or a pastry brush to carefully cover the fruit with apricot jam
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days


*You can alternatively use  almond flour almond flour
**If you can't get hold of a shop-bought custard powder, you can substitute it with the same amount cornflour (cornstarch), which will result in the same texture and flavour, though the colour will be considerably less yellow.


Calories: 210kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 69mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 0.3% | Vitamin C: 0.3% | Calcium: 6.4% | Iron: 4.4%