Vegan "Le Madeleine" Dupe: Fruit Tart With Custard

December 29, 2022
When I was a teenaged vegetarian, I frequently traveled to Dallas to visit my Dad. We used to go to Le Madeleine to eat, and they had the most beautiful vegetarian fruit tarts. And though I cringe to admit I once liked a "chain" restaurant which relies so heavily on animal foodstuffs, as a long-time vegan I miss those fruit tarts a bit. So for the holidays, my sister and I decided to try making a veganized version. This tart is made entirely from scratch, and is versatile. We used blueberries and strawberries because they are my niece's favorite. One can make it with stone fruits in the colder months, and more tropical fruits for summer. The end result is decadent, gorgeous and perfect for any occasion.
Vegan fruit tart against a brown background

Vegan “Le Madeleine” Dupe: Fruit Tart With Custard

Recipe Type: Sweets
utensils YIELDS One tart/8 slices
herb graphic for recipe card
  • 1.5 cups All purpose flour
  • 1.5 sticks Vegan butter
  • 1/2 cup Powdered sugar
  • 2 cups Oat milk
  • 2/3 cup Coconut cream
  • 1/2 cup Cornstarch
  • 1/3 cup Sugar
  • 1/8 tsp Tumeric
  • 1 tsp Vanilla extract
  • 1 lb Strawberries
  • 6 oz Blueberries
  • 1 cup Fruit jam or jelly
  • 2 Tbs Water
        graphic for recipe card


For the tart crust:

Combine flour, butter and powdered sugar into a crumbly mixture. Manually press down into a pie tray. Blind bake for ten minutes at 350°F. It should be golden brown.

For the custard filling:

1. Combine oat milk, coconut cream, cornstarch, sugar, turmeric and vanilla in a saucepan over medium heat. Stir frequently until thick. It happens abruptly, so beware! If it becomes too hot and thick, it will alter the the custard consistency.

2. Once custard is thickened, pour immediately into pie crust and let it rest at room temperature until cool.

3. Meanwhile, wash fruit and thinly slice strawberries.

4. Once custard is cool, arrange fruit atop. Be creative and have fun with it, if you like!

5. And finally, prepare your fruit glaze:

Combine jelly/jam in a small saucepan with water over medium high heat until mixture is liquified. In my experience, it only took about 2 minutes. Use a brush to paint the fruit/water liquid over the berries.

6. Refrigerate for at least 15 minutes before slicing and serving.

Also by R. Coker: Atlas Monroe’s Vegan Jerk Chicken

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Photo: R. Coker

R. Coker
R. Coker is an animal lover, runner, writer and yogi. She is passionate about leaving the world better than she found it.


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