Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes
Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
View Recipes

Blog Image

Summer Fruit Tart

By Chef Sara

This recipe is featured in our cookbook Compassionate Cuisine: 125 Plant-Based Recipes from Our Plant-Based Kitchen and in VegNews.
Photo: Alexandra Shytsman

This show-stopping summer dessert is all about the fruit: the more ripe and succulent, the better! I used white nectarines, plums, and strawberries for mine, but feel free to substitute any other gorgeous summer fruits, such as peaches, blackberries, raspberries, blueberries, or (if you can find them) petite red currants. Though this recipe for Summer Fruit Tart has several steps, it comes together with minimal effort, and the custard and crust can be made in advance to make assembly a snap.

Traditionally, custard is based on a cooked mixture of milk, or cream, and egg yolk. To achieve the same consistency without causing harm to animals, the planet, or our bodies, coconut milk, and a little cornstarch is used, demonstrating that we can find compassionate ways to enjoy the textures and tastes we love.

 

Ingredients

For the Crust
 1 ½ cups rolled oats
 ¾ cup pecans
 ¼ cup coconut oil, melted
 3 tbsp maple syrup
 ¼ tsp salt
For the Custard
 1 (13.5 ounce) can full-fat coconut milk
 ¾ cup plain nondairy milk of your choice
  cup sugar
 1 vanilla bean, seeds scraped out and reserved, or 1 ½ teaspoons vanilla extract
 ¼ cup plus 2 tablespoons organic cornstarch
 Pinch of salt
 Pinch of turmeric (for color)
For the Fruit Topping
 2 lbs summer fruit of your choice, in whatever combination you like
 ¼ cup apricot or peach preserves, warmed in the microwave or on the stovetop

Directions

To make the crust, start by preheating the oven to 350°F. Lightly oil a 9 or 10-inch tart pan with a removable bottom and set aside until needed. Place the rolled oats in the bowl of a food processor, and process for at least a minute or two, until the oats have been ground into a flour. Add the pecans, and pulse a few times until the pecans are finely ground and incorporated, but not oily. Add the coconut oil, maple syrup, and salt, and pulse again until the mixture holds together. It will be bit sticky, but will hold together when pressed.

Crumble the pecan-oat mixture into the prepared tart pan, and use your fingers to spread it evenly across the bottom and sides of the pan, pressing firmly. Prick the crust evenly with a fork, then place in the preheated oven and bake for 10 to 15 minutes, until lightly browned. Set aside to cool.

To make the custard, combine the coconut milk, nondairy milk, sugar, vanilla bean seeds or extract, cornstarch, salt, and turmeric in a medium saucepan over medium-low heat, whisking to combine. Use a rubber spatula to stir the mixture slowly and evenly as it cooks, which will help prevent scorching. Allow to cook until the custard is thick and bubbling, which will take approximately 10 to 15 minutes. Pour the custard into a bowl, cover the surface of the custard with plastic wrap to prevent a film from forming, and chill until cold.

To assemble the tart, begin by preparing your chosen fruit. For small berries, simply rinse, pat dry, and use them whole. Strawberries can be used whole if small, or sliced if larger. Nectarines and plums don’t need to be peeled, just pitted and sliced. Because of their fuzzy skins, peaches are best peeled and then pitted and sliced. Regardless of which fruits you’re using, prepare them before assembly and place them nearby your workstation. Spoon the chilled custard into the cooled crust, then spread it evenly with a spatula. Arrange your prepared fruits across the top of the custard in whatever design you like: have fun with it! To give the tart a beautiful glaze, use a pastry brush or crumpled paper towel to dab on the warmed apricot or peach jam, coating each piece of fruit. For best results, serve within a few hours. Leftovers won’t be as beautiful, but they'll still taste scrumptious.

Summer Fruit Tart

Summer Fruit Tart

DifficultyModerate
YIELDS
Makes one (9-10 inch) tart

Summer Fruit Tart
INGREDIENTS

For the Crust
 1 ½ cups rolled oats
 ¾ cup pecans
 ¼ cup coconut oil, melted
 3 tbsp maple syrup
 ¼ tsp salt
For the Custard
 1 (13.5 ounce) can full-fat coconut milk
 ¾ cup plain nondairy milk of your choice
  cup sugar
 1 vanilla bean, seeds scraped out and reserved, or 1 ½ teaspoons vanilla extract
 ¼ cup plus 2 tablespoons organic cornstarch
 Pinch of salt
 Pinch of turmeric (for color)
For the Fruit Topping
 2 lbs summer fruit of your choice, in whatever combination you like
 ¼ cup apricot or peach preserves, warmed in the microwave or on the stovetop

DIRECTIONS

To make the crust, start by preheating the oven to 350°F. Lightly oil a 9 or 10-inch tart pan with a removable bottom and set aside until needed. Place the rolled oats in the bowl of a food processor, and process for at least a minute or two, until the oats have been ground into a flour. Add the pecans, and pulse a few times until the pecans are finely ground and incorporated, but not oily. Add the coconut oil, maple syrup, and salt, and pulse again until the mixture holds together. It will be bit sticky, but will hold together when pressed.

Crumble the pecan-oat mixture into the prepared tart pan, and use your fingers to spread it evenly across the bottom and sides of the pan, pressing firmly. Prick the crust evenly with a fork, then place in the preheated oven and bake for 10 to 15 minutes, until lightly browned. Set aside to cool.

To make the custard, combine the coconut milk, nondairy milk, sugar, vanilla bean seeds or extract, cornstarch, salt, and turmeric in a medium saucepan over medium-low heat, whisking to combine. Use a rubber spatula to stir the mixture slowly and evenly as it cooks, which will help prevent scorching. Allow to cook until the custard is thick and bubbling, which will take approximately 10 to 15 minutes. Pour the custard into a bowl, cover the surface of the custard with plastic wrap to prevent a film from forming, and chill until cold.

To assemble the tart, begin by preparing your chosen fruit. For small berries, simply rinse, pat dry, and use them whole. Strawberries can be used whole if small, or sliced if larger. Nectarines and plums don’t need to be peeled, just pitted and sliced. Because of their fuzzy skins, peaches are best peeled and then pitted and sliced. Regardless of which fruits you’re using, prepare them before assembly and place them nearby your workstation. Spoon the chilled custard into the cooled crust, then spread it evenly with a spatula. Arrange your prepared fruits across the top of the custard in whatever design you like: have fun with it! To give the tart a beautiful glaze, use a pastry brush or crumpled paper towel to dab on the warmed apricot or peach jam, coating each piece of fruit. For best results, serve within a few hours. Leftovers won’t be as beautiful, but they'll still taste scrumptious.

ShareTweetSaveBigOven

Leave a comment

Your email address will not be published. Required fields are marked *