A sweet custard topped with a rainbow of fresh fruits, I recently made my first fruit tart, and it was better than I could have hoped for! It's also great that it was so easy and tasty!
One of the great things about this fruit tart, aside from how easy it is to make, is that you can use a variety of fresh fruits and choose a different combination each time! Next time, I'd like to try with some sliced kiwis which are delicious and very pretty in appearance!
1 vegan 9" pie crust* (baked and ready to go)
2 cups plant-based milk**
1/2 cup cornstarch***
1/2 cup cane sugar
1 tsp vanilla extract
Sliced fresh fruit of choice****
*You can use any vegan pie crust recipe that you want, including the one used in our ooey gooey pecan pie. Just make sure that you bake it because the fruit tart itself is a no-bake dessert.
**There are several plant-based milks available, and my personal favorite is oat milk, but you can choose for yourself. Here is a post on plant-based milks that you might find helpful. Coconut milk is not included in the list but is a great option!
***No, this measurement is not a mistake :) The cornstarch takes the place of the eggs which are used to make the non-vegan counterpart of this dessert to thicken it. I originally thought that 1/2 a cup was too much, but no, it's the perfect amount in this case!
****I used about a dozen strawberries, a small container of blackberries, and 1 and 1/2 bananas, but you can use whichever fruits you'd like. I had wanted to use kiwis but couldn't find any available near me, but if you can, I think that that would be a good choice! Make sure that whichever fruit(s) you use are fresh, as frozen fruits would not work in this recipe.