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0 from 24 votes

Summer Fruit Tart

This fresh fruit tart recipe is so simple, pretty, and delicious! I love how the creamy filling plays off the juicy fruit and the sweet and salty crust.

Prep Time
30 mins
Additional Time
12 hrs
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

Graham cracker crust
  • 9 graham cracker sheets
  • 5 tablespoons melted coconut oil
  • ¼ cup brown sugar
  • ½ teaspoon sea salt
Filling
  • 2 (8-ounce) packages Kite Hill Plain Vegan Cream Cheese
  • ⅔ cup powdered sugar
  • ¼ cup raw cashews
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
Topping
  • 2 ripe peaches or nectarines sliced
  • ⅓ cup raspberries or pitted and halved cherries

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. Top with the peaches and raspberries and serve.