fruit healthy pastry recipes vegan

Kiwi and lime vegan ‘pond’ tart

Hello! Today I am posting this super seasonal tart that is quite easy and quick to make but also a total stunner. And it’s packed with fruit! This tart is so delicious and lovely, and it doesn’t take long to make 🙂 The tart is composed by:

  • Almond sweet shortcrust pastry 
  • Lime coconut filling with fresh kiwi
  • Naturally tinted vanilla apples, to make the flowers

Ingredients and procedure:


150g flour 

75g vegan butter, cold and cubed

20g water

Pinch of salt

20g almond flour 

50g icing sugar 

Rub the butter and the flour until the mixture resembles breadcrumbs. Add salt, almond flour and icing sugar and mix well with a spoon. Finally, add the water and bring the dough together quickly. Then flatten it into a disc and wrap in cling film. Let rest in the fridge for at leat 1h. 

Super important: I have had too many tough, stodgy or to soft pie crusts in my life. Do not handle too much your pastry when bringing the dough together and let it rest in the fridge. If you follow this recipe and these tips you will have the most perfect pastry shell ever, I promise! 


360 coconut milk 

40 lime juice

24g cornflour 

80g sugar 

1 1/2 tsp agar

Pinch turmeric 

Pinch matcha 

Warm the coconut milk and the lime juice. Once the mixture reaches ~40C (or feels warm to the touch) pour it in a bowl where you have sieved the cornflour and the sugar, together with a small amount of matcha and turmeric powder – by mixing the two, plus the lime juice, you should obtain the lovely colour you see in the picture. Whisk well and move back to the saucepan. When the mixture starts to thicken, pour in the agar agar and cook for 3 more minutes. Pour 2/3 of the cream in the baked tart shell and insert the kiwi cubes. Cover with the rest of the tart in the fridge and let set for 2h. 


2-3 apples

4-5 kiwis 



lemon juice

beetroot powder, black carrot powder, açai powder – but any natural colouring of your choice will do!

Slice the apples and cook them with a splash of water, a vanilla bean/vanilla bean paste, and 1 tsp of sugar. They have to be soft but not mushy. Prepare a few bowls with warm water, lemon juice and a natural colouring powder of your choice – I use @rawnice black carrot powder, beetroot powder and açai powder, mainly. Leave the apple slices for 15 minutes and then drain them. 

Slice the kiwis and cut a few leaves – I used the shape of lili pads because I find it pretty, but you can do whatever you prefer. 

Build your design! 🙂  and then eat this delight!  


By cakefiles

Baking blogger with a particular interest in vegan patisserie.

2 replies on “Kiwi and lime vegan ‘pond’ tart”

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