Vegan Fruit Tart
A vegan fruit tart made with a buttery, melt-in-your-mouth shortbread crust, filled with a sweet cream cheese, and topped with glazed berries for the perfect springtime treat. Bring this refreshing dessert to your next garden party or wedding shower.
This post contains affiliate links. For more information, please see my privacy policy.
This post is sponsored by Go Veggies. All thoughts and opinions are, as always, my own.
Happy Monday, my friends!
Let’s get this week started off in sweet buttery fashion.
How do we do that?
Why, with a vegan fruit tart, of course! Made with a buttery lemon shortbread crust, filled with sweet coconut cream cheese, and topped with assorted fresh berries, this is a fruit tart to get you excited about Monday morning.
Wanna take a closer look? Let’s dig in!
WHAT IS A VEGAN FRUIT TART?
This vegan fruit tart recipe is adapted from one of my very first recipes on the blog.
The original recipe idea came from my favorite childhood desserts – fruit pizza. If you are unfamiliar with fruit pizza, then you are missing out, my friend! Fruit pizza is a decadent springtime dessert that combines a shortbread crust, sweet cream cheese “sauce”, and a beautifully glazed fruit topping. It was a dessert I would ask for every year on my birthday and one that I still crave when springtime hits.
These vegan fruit tarts are not really any different than fruit pizza. However, despite the recipe being fairly similar, I love the mini tart alternative; a dessert finger-food perfect for your next garden party, baby shower, or springtime potluck.
BEST CREAM CHEESE FILLING FOR VEGAN FRUIT TART
For the sweet cream cheese filling, I used Go Veggie’s classic cream cheese.
Go Veggie’s cream cheese is made from coconut for a non-GMO, no cholesterol, vegan alternative. I love Go Veggie, a company dedicated to promoting healthier lifestyles by providing delicious plant-based cheese alternatives. Their cheeses have more calcium, equal protein, less fat and fewer calories compared to dairy cheese. Their mission – to help cheese lovers enjoy all their favorite cheesy foods and feel great about it.
And the taste? Well, it’s my favorite plant-based cream cheese on the market making it the cream cheese of choice for this vegan fruit tart.
Beyond delicious sweet cream cheese filling, we want to get that elusive buttery, melt-in-your-mouth, shortbread crust. How do you do that?
TIPS FOR MAKING A PERFECT VEGAN FRUIT TART
- Use high-quality non-dairy butter. You want your butter to have a natural buttery taste with a similarly low melting point to dairy butter. I recommend this brand.
- Do not over mix the dough. Once you add the flour, mix it until it just starts coming together. At that point, turn it out onto a floured work surface and bring it together with your hands.
- 2 times is enough. If you are cutting out shapes (rather than using a mold) don’t roll it out more than twice. After that, the dough will begin to get tough and you’ll lose that amazing shortbread flakiness.
- Chill your dough. Make sure to chill your dough for at least 15 minutes before baking it. This is so the butter will hold up in the oven and the cookie will keep the shape.
- Bake at a lower temperature. For that soft center with a slightly crisp outside, don’t put your oven above 325F.
- Do not overbake. Once those edges have just begun browning pull them out. The cookie will continue to harden as it cools.
- Get them cooling. Transfer them from the baking sheet to a wire cooling rack as soon as you can (allowing just a few minutes out of the oven to firm up) so that they don’t continue to bake on the baking sheet.
- Eat them the same day. The best shortbread should be eaten the same day it’s made. Pretty quickly the cookie will lose it’s flaky, heavenly goodness.
SERVING AND STORING VEGAN FRUIT TART
These vegan fruit tarts are best eaten the same day. If you do want to make them in advance, you can make the crust and cream cheese filling up to two days in advance. Store them separately. The filling should be stored in an airtight container in the refrigerator. The tart shells should be covered and stored at room temperature. When ready to eat, just assemble and serve!
There you have it. All we need now is a handful of fresh berries and we have ourselves a sweet, buttery, vegan fruit tart – a dessert to welcome in spring and get this week off on the right foot.
Ready to get started? Let’s get baking!
A vegan fruit tart made with a buttery, melt-in-your-mouth shortbread crust, filled with sweet cream cheese, and topped with glazed berries for the perfect springtime treat. Bring this refreshing dessert to your next garden party or wedding shower.
Cuisine: French, American
Keyword: Vegan Fruit Tart
Servings: 12 people
Calories: 247 kcal
Author: Sarah McMinn
- 1/2 cup vegan butter
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- zest of 1/2 lemon
- 8 ounces GO VEGGIE cream cheese
- 1 can full-fat coconut milk, solids skimmed off
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups mixed berries
Preheat the oven to 325 degrees F. Spray a mini tart pan with oil and set aside. You can also use (4) 4" tart shells.
To make the crust, beat the vegan butter with a hand mixer or in a stand-up mixer until light and fluffy (3-5 minutes), scraping the sides as needed. Add powdered sugar and beat again for another 2-3 minutes until well blended. Scrap down the sides and add flour and lemon zest. Mix on low until just combined. Be careful not to over-mix.
Place about 2 tablespoons of dough in each tart mold. Press down evenly on the sides and bottom so that dough is between 1/8-14" thick. If you are using 4" tart shells, roll the dough out on a floured surface to the same thickness. Cut circles slightly larger than molds and place inside greased tart pans, pressing lightly all around to snugly fill mold.
Poke holes in the bottom of the dough and chill dough in the freezer for at least 15 minutes while making the filling.
To make the filling, scoop out the solids from the coconut milk (top 1/2 of the can) into a medium-sized bowl. Add vegan cream cheese, sugar, and vanilla and blend with a hand mixer until completely smooth. Refrigerate until ready to use.
Remove dough from freezer and bake for 15-20 minutes until dough starts to become golden around the edges. Remove from oven. Let tart shells cool in the pan for 3-5 minutes before transferring to a wire cooling rack to cool completely.
Scoop or pipe cream cheese filling into tart shells, about 2/3 full, and spread evenly.
Top with fresh berries and serve immediately or refrigerate until ready to serve. These are best made the same day.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
Martha says
This crust is delicious thank you for sharing! I was looking at other recipes and they require hours of chilling the dough then, I found your recipe and I really glad I tried it. Its so good I am considering just making cookies with it. I didn’t try the filling though I didn’t have coconut milk.
Vanessa says
Hi, should the butter be room temperature or cold before beating?
Sarah McMinn says
That’s preferable but not necessary.
Vanessa says
Room temperature is preferable?
Vanessa says
I made it-it turned out very well. I used softened butter. I did press my crust into a 9” pan and it didn’t go as high as I’d like so next time I’d roll it or make a bit more.
Steph says
This base is absolutely beautiful! The lemon really adds such a freshness! I made it last year for Christmas dessert. I just used Alpro vegan readymade custard as I ran out of time. I also coated the crust with vegan melted chocolate and it was delicious. I am glad I found this recipe again, it was the best! Thank you, it is on the menu by popular demand again 🙂
Lexi says
could I do this in a 24 mini cupcake sheet? thank you!
Sarah says
Yes, that would work.
Ami says
Your recipe looks very nice about to try it. Sorry was not sure what part and how much of coconut milk to use. “To make the filling, scoop out the solids from the coconut milk (top 1/2 of can) into medium-sized bowl. Add vegan cream cheese, sugar, and vanilla and blend with a hand mixer until completely smooth. “
Sophie says
This seems to be the simplest vegan tartlets recipe I’ve found – but can this pastry be used for chocolate tarts? I was wondering because of the lemon in it. Thanks!
Sarah says
I would just omit the lemon for making a chocolate tart. It won’t do anything to the texture.
Jean says
I have been vegan and GF for several years so was excited to try your tart. Unfortunately I used almond flour and found the dough very soft, so added a bit of namaste flour. When cooking the dough folded in. But in all fairness, it was absolutely delicious, the cream cheese mixture on top with a few berries and my coworkers adored them.
Amanda says
How many ounces of coconut milk?
Sarah says
14 oz.
Harriet says
I only made the crust part for a different filling recipe. Followed the directions exactly, and it was delicious! I rolled it out for one 9 in. pie tin, it made just enough dough for it. Thank you so much!!
Amber says
Would it be possible to make this into a large tart (pie sized) instead of miniature?
Sarah says
Yes, this recipe should fit into a 9″ tart shell
Glykeria says
I do not like coconut what other can I use to make the fruit cap recipe?
Sarah says
Try out a non-coconut based vegan cream cheeses such as Tofutti and Daiya.
Varsha says
Can we use thid recipe to make number tart cakes – the new trend of tart cakes at the moment
And what icing can we use for that
Thanks
Noelia Baquero says
Great recipe! Works amazing, just I added the glazed for the fruits! Yumm! Thanks
Sarah says
So glad to hear that! Thanks for sharing.
Nicole says
Can I prepare the filling the night before and store in fridge? Or it it best same day?
Sarah says
Yeah, that would be no problem at all!
Sarah De la Cruz says
Ah, Sarah, these are so gorgeous! I love that sweet cream, flakey crust, and those berries! Can’t wait to try these!
Stephanie says
This recipe couldn’t have come at a better time! I Just bought the Miyokos butter for the first time at a vegan market this weekend. Now I know what I’m making with it!
Sarah says
Yay! Enjoy it!
Nicole | What She Ate says
Are you as excited as I am about berry season being right around the corner?! That close up shot of the basket of berries has me drooling. Sounds like a killer recipe – perfect for enjoying on the patio after dinner.
Jasmin | VeeatCookBake says
What a great idea. To make shortbread cake instead of a biscuit dough 🙂
Sarah says
Thanks Jasmin!
Nicole Dawson says
This is such a pretty little treat! It reminded me of cookie pizzas as well…looking forward to trying this.
Sarah says
Aren’t cookie pizzas the best?!
Mary Ellen @ VNutrition says
These look so pretty! I’d love to make these for mother’s day for my mom!
Sarah says
Thanks Mary Ellen. I hope you do!
Brittany Roche says
A vegan fruit tart with a shortbread crust – this could NOT be more perfect for spring / summer! My husband is going to love this. Thanks so much for sharing the recipe!
Sarah says
Thanks Brittany. Enjoy!!