Summer Fruit Tart
User Reviews
5
Summer Fruit Tart
Description
The Summer Fruit Tart begins with a graham cracker crust mixed with melted coconut oil, brown sugar, and salt, pressed firmly into a tart pan and frozen to create a sturdy base. The filling combines vegan cream cheese, powdered sugar, raw cashews, lemon juice and zest, and vanilla extract, blended until smooth and creamy. This filling spreads evenly over the crust and sets overnight in the refrigerator. Just before serving, ripe peach slices and fresh raspberries are arranged on top, adding sweetness and a refreshing contrast. The blend of tart lemon and sweet fruit topping complements the rich, velvety filling, while the textured crust offers a satisfying bite. This tart balances flavors and textures without baking, making it a practical choice for summer menus and vegan diets.
Ingredients
Graham cracker crust
- 9 graham cracker sheets
- 5 tablespoons coconut oil melted
- ¼ cup brown sugar
- ½ teaspoon salt sea salt
Filling
- 2 (8-ounce) packages vegan cream cheese Kite Hill Plain brand
- ⅔ cup powdered sugar
- ¼ cup cashew nuts raw
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
Topping
- 2 peach sliced, ripe; or nectarine
- ⅓ cup raspberries or pitted and halved cherries
Instructions
- Line the bottom of a 9-inch nonstick tart pan with a circle of parchment paper. (A tart pan with a removable bottom is best for this recipe.)
- In a food processor, pulse the graham crackers, coconut oil, brown sugar, and salt until crumbly. Press the mixture into the prepared tart pan, using the back of a measuring cup to press it firmly onto the bottom and up the sides. Freeze for 30 minutes.
- In a high-speed blender, combine the vegan cream cheese, powdered sugar, cashews, lemon juice, zest, and vanilla and blend until creamy. Spread the filling onto the crust and chill the tart overnight in the refrigerator.
- Top with the peaches and raspberries and serve.
User Reviews
Overall Rating
5
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