August 30, 2008

Mango Kiwi Strawberry Tart

This is not your average tart. With an olive oil crust and a coconut custard, you know this is going to be an explosion of unorthodox flavor combinations. I loved it. This is a fresh, flavorful, and healthy treat.

Mango Kiwi Strawberry Tart
  • Olive oil crust, baked and cooled (recipe below)
  • Coconut custard (recipe below)
  • 1 15 oz. mango, peeled and diced
  • 2 kiwis, peeled and diced
  • 3-5 strawberries, hulled and diced


  1. Spread the coconut custard evenly in the bottom of the tart.
  2. Arrange diced fruit on top.

Olive Oil Crust
Adapted from La Tartine Gourmande


  • 1 cup all-purpose flour
  • 1/3 cup white whole wheat flour
  • 1/4 cup almond flour (almonds pulverized in a food processor)
  • 1/3 cup white sugar
  • 1/8 teaspoon salt
  • 1/3 cup olive oil
  • 1/3 cup cold water


  1. Start preparing the crust an hour ahead of time. Place the dry ingredients in the bowl of a food processor prepared with a dough blade.
  2. Add the oil and mix on pulse until crumbly (stop if necessary to scrape the sides of the bowl and make sure that everything is well incorporated).
  3. Then add the water progressively, enough for the dough to detach from the bowl and form a ball.
  4. Let it rest for 1 hour at room temperature before using.
  5. Preheat your oven at 350 F.
  6. Place dough in a tart pan and spread evenly with fingers. Make holes with a fork at the bottom. Line with parchment paper, fill with pie weights, and bake 18-20 minutes. Remove parchment paper and pie weights and bake an additional 5 minutes.

Coconut Custard
Adapted from Fresh from the Oven


  • 1/3 cup lite coconut milk
  • 2/3 cup soy milk
  • 1 teaspoon vanilla extract
  • 1/3 cup egg substitute
  • 2 tablespoons flax meal
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1/3-1/2 cup additional soy milk


  1. Bring milks and vanilla to boil in a small saucepan. Cover the pan and remove from heat for 10 minutes.
  2. Fill a large bowl with ice cubes and set aside a small bowl that can hold the finished cream and be placed in this ice bath. Set aside a fine-meshed strainer.
  3. Whisk egg substitute, flax, sugar and cornstarch in a medium saucepan. While whisking, slowly drizzle a quarter of the hot milk into the mixture. Continue to add in the rest of the milk into the tempered mixture, whisking all the while.
  4. Place the saucepan over high heat and whisking vigorously, without stop, bring the mixture to the boil. Continue to whisk another 1-2 minutes, until you notice that the texture of the cream has thickened. Remove from heat. The cream will rapidly thicken, forming almost an oatmeal texture. Do not panic! Whisk in the additional soy milk until loosened to about the texture of cottage cheese. It will still look a little strange. Don't worry. The sieve will solve the problem.
  5. Press the cream through the sieve into the reserved small bowl. Set the bowl in the ice bath prepared earlier. Stir the cream occasionally until it is completely cool. It is ready to be used at this point or keep refrigerated until you are ready to assemble the tart.


Beatrice said...

I LOVE fruit tarts, but I don't think I've ever had a vegan fruit tart before. This looks fantastic.

Nice blog!