Classic Fruit Tart

Updated: Aug 6, 2019

Bleu Moon Bakery Classic Fruit Tart 

Yield: about 6 - mini tart shells or 1 - 9in tart


Tart Dough

Coconut Pastry Cream

Fresh fruits

Dark Chocolate

Fruit glaze


Edible Glitter


bench flour

rolling pin


tart shells - mini or 9in



large pot


pastry brush


sheet trays

Tart Dough:

2c. AP Flour

1c. organic sugar

1t salt

2 sticks Earth Balance Butter

1T ground flax seed

1/2t baking powder

1/2 c coconut milk

1) add butter, sugar, salt to mixer with paddle attachment, mix until combined and fluffy

2) combine flax seed and coconut milk until gelatinous, add to mixer, mix until emulsified

3) mix dry ingredients together, add to dough, mix until flour disappears

4) chill wraped in fridge for minimum 1 hour, maximum 3 days or in freezer for 2 weeks

Coconut Pastry Cream:

2c full fat coconut milk

1c organic sugar

1/2t salt

1/4c cornstarch

1t vanilla

1) combine all ingredients in a pot

2) whisk continuously on med heat until mixture thickens

3) bring to a boil and turn off heat

4) strain over container, place plastic over top and cool

5) store in fridge for 1 week or freezer for 2 weeks


1) roll out chilled pie dough to 1/4 in thickness, add flour to table if sticking

2) use tart molds as guide and cut 1/2 in around border of shell

3) fit dough neatly into shell, make sure to press edges gently and fill into all sides

4) using tamper press down on dough to give finishing seal

5) place in freezer for minimum 1 hour or 2 weeks covered

6) preheat oven 350 degrees

7) bake shells on sheet tray for 15-20 min until browning on the edges

8) cool shells completely and brush lightly with melted dark chocolate, this will seal the shells and keep from sogging

9) fill 3/4 way up with cooled coconut pastry cream and even out

10) arrange desired fruits in tart shell

11) brush with fruit glaze (apricot jam + 1T water heated) finish with glitter, sprinkles, and magic

12) Enjoy!

Find More information on Bleu Moon Bakery here:

Shayanne Nelson


Instagram: @bleumoonbakery