Vegan Fruit Tartlet

You’ll love this summer vegan fruit tartlet!

Enjoy seasonal fruit in a not-so-sweet and delicious version, the vegan fruit tartlet.

This recipe is inspired by the strawberry and raspberry tarts you can find in France. One is more delicious than the other! But this version has no eggs, milk, or butter. And, I assure you, it is just as good 😊

The crust is a classic pâte sablée… or pretty much, since I replaced the egg liquid consistency with some apple juice, milk with soy milk, and butter with olive oil. Actually, I don’t even know if you can still call it pâte sablée.


For the vegan pâte sablée 

  • 300 g wheat flour  
  • 50 g almond flour
  • 50 g sugar cane
  • 50 mL of apple juice
  • 3 Ts of extra virgin olive oil
  • Zest of an organic lemon
  • Pinch of salt
  • Some beans for blank cooking

For the Vegan custard

  • 600 mL Vegetal milk (I used soy milk)
  • Zest of an organic lemon (or vanilla)
  • 50g cornstarch
  • 50g sugar

For the topping

  • Seasonal fruit (I used cherry, raspberries, and red currants)

How to make vegan pâte sablée

  1. Put the flour, sugar, and a pinch of salt in a bowl. Add the apple juice and mix well. Form a ball, then put it in the fridge for at least 30 minutes. Meanwhile, prepare the custard.
  2. Brush oil and flour some molds for the tartelettes.
  3. Roll out the dough and make circles with a glass. Arrange them in the molds so that they take the shape of tartelettes.
  4. Place some uncooked beans on them and put the tartelettes in the oven at 180°C for 12 minutes.
  5. Once cooled, fill them with cream and fruit.

How to make vegan custard

  1. In a saucepan, put 500 ml of vegetable milk and the zest of a grated lemon. Bring to a boil, then remove from heat and let cool.
  2. In another bowl, mix 50g cornstarch with 50g sugar.
  3. Add 100 ml of cold vegetable milk and whisk well.
  4. Put the boiled milk into the cold mix and whisk very well so that no little lumps form.
  5. Bring to a boil again. As soon as it begins to boil, take it off the heat immediately. Once cooled, put it in the fridge.

The best part comes when it’s time to fill the tartelettes with fruit! Be sure the pâte has cooled before starting filling. In this way, you will keep its crunchiness.  

If you try the recipe, show me on Instagram with the hashtag #daybydayplants. Follow me on Instagram @daybydayplants_blog for more 😊


About Valentina

Valentina is an international communication consultant. She has served communication and PR agencies for several years by providing insights into local French and Italian food trends and traditions. Thanks to her multicultural background, she focuses on promoting intercultural collaboration for sustainable living.