Caramel Custard Fruit Tart (plant-based, gluten-free)

The kids have been begging for a fruit tart filled with custard and shiny berries on top for months.

I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off.

Finally, we made a vegan version. They polished this off and were already asking to make it again even as the last spoonfuls were still making their way to their happy mouths. 



  • 1/2 cup vegan butter or margarine
  • 1/4 cup unrefined icing sugar
  • 1 cup gluten-free flour
  • 1 Tbsp cold water


  • 1/3 cup coconut sugar
  • 2 Tbsp gluten-free flour
  • 4 Tbsp cornstarch
  • 1/4 cup water
  • 1 1/3 cups soy milk
  • 2 tsp vanilla


  • 2 1/2 cups sliced berries or other fruit
  • 3 Tbsp peach or apricot jam


Make the crust: in a small bowl, beat the vegan butter and icing sugar together into a fluffy cream, then add in the flour. Mix it together into a ball of dough, adding 1 tbsp of water at a time only if needed. Wrap the dough up in cling wrap and refrigerate it for at least 2 hours (or if you’re tight on time, you can put it in the freezer for 20 minutes).

After it’s chilled, remove from the fridge and press it evenly into the bottom and up the sides of a 9″ round tin. Bake at 350F for 20 minutes until it’s browned at the edges, then set aside to cool.

Make the custard: in a small bowl, beat the sugar, flour, cornstarch and water together until it’s all dissolved. In a medium pot, heat the soy milk until it starts to steam, then pour 1/2 cup of the warm soy milk into the cornstarch mixture. Stir to combine, then pour the whole cornstarch mix into the pot of soymilk. Whisk constantly over medium heat for about a minute until it thickens into a thick custard. Remove from heat and stir in the vanilla.

Spoon the custard into the pie crust and smooth it out, then press your sliced berries into the custard before it sets. Arrange the fruit in whatever pattern you like.

In a small bowl, heat the jam in the microwave for 20 seconds until it gets a bit runny, then brush it all over the berries with a pastry brush or spoon. This will give it a nice glossy shine.

Chill your fruit tart in the fridge or enjoy it right away. As they were eating this, all the kids asked when we can make this again! ❤️🤗


For today’s inspiration, we look to a poem by Douglas Malloch:

The tree that never had to fight

For sun and sky and air and light,

But stood out in the open plain

And always got its share of rain,

Never became a forest king

But lived and died a scrubby thing.

Good timber does not grow with ease,

The stronger wind, the stronger trees,

The further sky, the greater length,

The more the storm, the more the strength.

By sun and cold, by rain and snow,

In trees and people good timbers grow.

May we appreciate that life’s challenges help us to grow and strengthen ourselves.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

2 responses to “Caramel Custard Fruit Tart (plant-based, gluten-free)”

  1. maitricookswithlove Avatar

    Kid favorite!

  2. maitricookswithlove Avatar

    Facebook comment from Tessa-Marie: Summer Breakfast

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