Go Back
Rachel White

Vegan Spring Recipes Fruit Tart

Vegan Spring Recipes Fruit Tart features a crisp crust, creamy dairy-free filling, and colorful fresh fruit. It is elegant, refreshing, and perfect for spring gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups all-purpose flour
  • 1 2 cup vegan butter cold cubed
  • 1 4 cup powdered sugar
  • 3 tbsp cold water as needed
Filling
  • 1 cup coconut cream
  • 8 oz vegan cream cheese softened
  • 1 3 cup powdered sugar
  • 1 tsp vanilla extract
Topping
  • 2 cups mixed berries fresh
  • 1 kiwi kiwi sliced
  • 2 tbsp apricot jam warmed

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Tart Pan
  • Whisk
  • Saucepan
  • Freezer
  • Scoop
  • Tray
  • Rolling Pin

Method
 

  1. Heat oven to 350F. Mix crust ingredients until crumbs form, then press into tart pan.
  2. Bake crust until lightly golden and crisp. Cool completely.
  3. Beat filling ingredients until smooth, thick, and silky.
  4. Spread filling into cooled crust. Arrange fruit neatly over the top.
  5. Brush fruit with jam glaze. Chill, slice, and serve.

Notes

For softer crust, chill tart briefly after filling. For crispier crust, bake shell longer and cool fully before assembly. Freeze crust alone up to 2 months. Add fruit just before serving for best appearance. Use mango, peaches, citrus, or grapes for flavor changes. Store covered in refrigerator up to 3 days.