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Vegan Berry Tart

Laura Ball


Shortcrust Pastry

  • 1 1/4 cups Organic All-Purpose Flour
  • 1/3 cup Vegan Butter or Coconut Oil
  • 4 tbsp Coconut Sugar Can use can sugar
  • 1 tbsp Cold Water


  • 1 1/2 cup Canned Coconut Cream Thick top part only
  • 1 1/4 cups Oat Milk
  • 1/2 cup Corn Starch
  • 1/3 cup Maple Syrup Can use cane sugar
  • 2 tbsp Vegan Butter or Coconut Oil
  • 1 1/2 tbsp Vanilla Extract
  • Pinch Turmeric for color
  • Pinch Black Salt

To Decorate

  • Berries or fresh organic fruit of your choice Have fun decorating!



  • Preheat oven to 350 degrees. Line a loose-bottom tart tin or spray with non-stick oil.
  • Add all the base ingredients to medium sized bowl. Add extra water if it’s a bit crumbly, make sure it is pliable dough. 
  • On a floured surface, roll out the pastry into a thin circle and transfer the pastry dough to the tart tin and press around the base and sides, trim off any excess. Prick the bottom with a fork to let hot air escape while baking.
  • Bake Crust for 10-15 minutes or until the pastry is slightly golden. Allow it to cool in tart tin.


  • Add all the ingredients to a sauce pan without heating. Whisk until it is lump free from the corn starch. Place saucepan over medium heat and cook for 10-15 minutes while stirring. Taste test and add any extra vanilla, salt, etc. if needed to taste. 
  • The mixture is ready when you lift your whisk and it leaves little ‘ribbons’ of custard. You will see the custard start to thicken.
  • Remove saucepan from the stove and cool for 10 minutes while stirring occasionally. If it is lumpy, blend with immersion blender. 
  • When the custard has thickened further, pour into your tart base. Chill for at least 4 hours in the fridge or 2 hours in the freezer. Decorate and serve!
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