Introduction: Ready for a Fresh, Fruity Delight?
Craving a dessert that’s light, vibrant, and bursting with summer flavors? This Summer Fruit Tart is your perfect pick! With a crunchy graham cracker crust, creamy vegan filling, and juicy peaches and raspberries on top, it’s a no-bake treat that’s as beautiful as it is delicious. Perfect for summer parties, brunches, or a refreshing sweet treat, this tart is sure to impress with minimal effort. Inspired by your love for fruity, wholesome desserts like Cherry Clafoutis, Easy Peach Cobbler, and Lemon Blueberry Bread, this recipe is vegan, easy, and full of seasonal flair. Ready to create a stunning, fruity masterpiece? Let’s dive into this breezy recipe!
Overview: Why Summer Fruit Tart is a Must-Try
This Summer Fruit Tart is a refreshing dessert that combines a crisp graham cracker crust with a silky, lemony vegan cream cheese filling, topped with fresh summer fruits. The no-bake method makes it ideal for hot days, and the vibrant presentation is perfect for entertaining. What makes it special? It’s vegan-friendly, quick to prep, and endlessly customizable with your favorite fruits.
- Time Requirement: About 45 minutes active prep (15 minutes for crust, 30 minutes for chilling crust), plus overnight chilling.
- Difficulty Level: Easy! No baking required, perfect for beginners.
- Why It’s Special: It’s a lighter, vegan dessert with fresh fruit, no oven needed, and ideal for warm weather or special occasions.
This tart is a fresh, crowd-pleasing treat that’s sure to brighten any table. Let’s get started!
Essential Ingredients
Here’s what you need to make this Summer Fruit Tart. Each ingredient adds to the crunchy, creamy, and fruity magic.
For the Graham Cracker Crust
- Graham Cracker Sheets (9): Create a sweet, crunchy base.
- Melted Coconut Oil (5 tablespoons): Binds the crust and adds a subtle tropical note.
- Brown Sugar (1/4 cup): Sweetens and adds a caramel-like depth.
- Sea Salt (1/2 teaspoon): Balances the sweetness.
For the Filling
- Kite Hill Plain Vegan Cream Cheese (2 [8-ounce] packages): Provides a creamy, tangy base.
- Powdered Sugar (2/3 cup): Sweetens the filling smoothly.
- Raw Cashews (1/4 cup): Add richness and a nutty undertone.
- Lemon Juice (2 tablespoons): Brings a bright, tangy kick.
- Lemon Zest (2 teaspoons): Enhances the citrus flavor.
- Vanilla Extract (1 teaspoon): Adds a warm, sweet note.
For the Topping
- Ripe Peaches or Nectarines (2, sliced): Bring juicy, sweet flavor.
- Raspberries or Pitted and Halved Cherries (1/3 cup): Add tart, colorful pops.
Substitutions and Variations
- Graham Crackers: Use gluten-free graham crackers or crushed digestive biscuits for a gluten-free option.
- Coconut Oil: Swap with melted butter or vegan butter for a different richness.
- Brown Sugar: Replace with coconut sugar or granulated sugar.
- Vegan Cream Cheese: Use regular cream cheese if not vegan, or make a cashew-based filling by blending 1 1/2 cups soaked cashews with lemon and sugar.
- Powdered Sugar: Substitute with maple syrup (reduce to 1/2 cup) or a sugar-free alternative.
- Fruit Topping: Swap with strawberries, blueberries, mango slices, or kiwi for variety.
- Add-Ins: Sprinkle crushed nuts, edible flowers, or a drizzle of honey for extra flair.
Step-by-Step Instructions
Making this Summer Fruit Tart is a breeze with no baking required! Follow these steps for a perfect dessert every time.
Step 1: Prepare the Crust
- Line the bottom of a 9-inch nonstick tart pan (with a removable bottom) with a circle of parchment paper.
- In a food processor, pulse 9 graham cracker sheets, 5 tablespoons melted coconut oil, 1/4 cup brown sugar, and 1/2 teaspoon sea salt until crumbly.
- Press the mixture firmly into the prepared tart pan, using the back of a measuring cup to create an even layer on the bottom and up the sides.
- Freeze the crust for 30 minutes to set.
Tip: Press the crust firmly to prevent crumbling when slicing.
Step 2: Make the Filling
- In a high-speed blender, combine 2 (8-ounce) packages Kite Hill Plain Vegan Cream Cheese, 2/3 cup powdered sugar, 1/4 cup raw cashews, 2 tablespoons lemon juice, 2 teaspoons lemon zest, and 1 teaspoon vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
Tip: Soak cashews in warm water for 15 minutes if your blender isn’t high-powered to ensure a smooth filling.
Step 3: Assemble the Tart
- Remove the crust from the freezer and spread the creamy filling evenly over the crust using a spatula.
- Cover and chill the tart in the refrigerator overnight to set.
Tip: Chill for at least 8 hours for the best texture and easy slicing.
Step 4: Add the Topping and Serve
- Remove the tart from the fridge and carefully push up the removable bottom to release it from the pan.
- Arrange 2 sliced peaches or nectarines and 1/3 cup raspberries (or halved cherries) on top in a decorative pattern.
- Slice and serve immediately, or refrigerate until ready to serve.
Tip: Slice fruit thinly and arrange in a spiral or rows for a stunning presentation.
Assembly: Building the Perfect Summer Fruit Tart
Assembling this Summer Fruit Tart is all about creating a crisp base, creamy filling, and vibrant topping. Here’s how to make it perfect:
- Form a Sturdy Crust: Press the graham cracker mixture firmly and evenly to hold its shape.
- Blend a Smooth Filling: Ensure the filling is creamy with no lumps for a silky texture.
- Chill Thoroughly: Let the tart set overnight for clean slices and a firm filling.
- Top Artfully: Arrange fruit in a visually appealing pattern for a show-stopping look.
Presentation Tips:
- Serve on a cake stand or platter to highlight the tart’s beauty.
- Dust with extra powdered sugar or add mint leaves for a fresh, elegant touch.
- Pair with iced tea, sparkling water, or a light dessert wine for a perfect summer treat.
Storage and Make-Ahead Tips
This tart is ideal for making ahead and keeping chilled for gatherings. Here’s how to store it:
- Storing Leftovers:
- Store in an airtight container or covered in the fridge for up to 3 days.
- Freeze without fruit topping for up to 1 month, wrapped tightly in plastic wrap and foil. Thaw in the fridge and add fresh fruit before serving.
- Reheating: No reheating needed! Serve chilled for the best texture.
- Make-Ahead Tips:
- Prepare the crust and filling up to 2 days ahead and refrigerate.
- Assemble the tart (without fruit) up to a day ahead and store in the fridge.
- Add fresh fruit toppings just before serving to keep them vibrant.
Tip: If storing leftovers, cover the cut surface to prevent the filling from drying out.
Recipe Variations
This Summer Fruit Tart is versatile, drawing on your love for fruity, refreshing desserts like Cherry Clafoutis and Easy Peach Cobbler. Here are some fun ideas:
- Mixed Berry Tart: Use a mix of strawberries, blueberries, and blackberries for a colorful topping.
- Tropical Tart: Top with mango, pineapple, and kiwi for a tropical vibe.
- Chocolate Fruit Tart: Add 2 tablespoons cocoa powder to the filling for a chocolatey twist.
- Gluten-Free Version: Use gluten-free graham crackers or almond flour crust.
- Nut-Free Version: Skip cashews and use more vegan cream cheese or silken tofu for the filling.
Tip: Drizzle with melted chocolate or a fruit coulis for an extra decadent touch.
Conclusion: A Fresh, Fruity Treat to Love
Summer Fruit Tart is the perfect way to celebrate seasonal fruits in a creamy, no-bake dessert that’s as stunning as it is delicious. With its crunchy graham cracker crust, silky vegan filling, and vibrant peach and raspberry topping, it’s a treat that’s sure to impress at any gathering. Easy to make ahead and endlessly customizable, this tart is perfect for summer parties, brunches, or a refreshing sweet treat. Play with the variations, share with loved ones, and savor every fruity, creamy bite. What’s your favorite way to enjoy this tart? Share your ideas in the comments and let us know how it turned out!
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Summer Fruit Tart
Description
Craving a dessert that’s light, vibrant, and bursting with summer flavors? This Summer Fruit Tart is your perfect pick! With a crunchy graham cracker crust, creamy vegan filling, and juicy peaches and raspberries on top, it’s a no-bake treat that’s as beautiful as it is delicious.
Ingredients
For the Graham Cracker Crust
- Graham Cracker Sheets (9): Create a sweet, crunchy base.
- Melted Coconut Oil (5 tablespoons): Binds the crust and adds a subtle tropical note.
- Brown Sugar (1/4 cup): Sweetens and adds a caramel-like depth.
- Sea Salt (1/2 teaspoon): Balances the sweetness.
For the Filling
- Kite Hill Plain Vegan Cream Cheese (2 [8-ounce] packages): Provides a creamy, tangy base.
- Powdered Sugar (2/3 cup): Sweetens the filling smoothly.
- Raw Cashews (1/4 cup): Add richness and a nutty undertone.
- Lemon Juice (2 tablespoons): Brings a bright, tangy kick.
- Lemon Zest (2 teaspoons): Enhances the citrus flavor.
- Vanilla Extract (1 teaspoon): Adds a warm, sweet note.
For the Topping
- Ripe Peaches or Nectarines (2, sliced): Bring juicy, sweet flavor.
- Raspberries or Pitted and Halved Cherries (1/3 cup): Add tart, colorful pops.
Substitutions and Variations
- Graham Crackers: Use gluten-free graham crackers or crushed digestive biscuits for a gluten-free option.
- Coconut Oil: Swap with melted butter or vegan butter for a different richness.
- Brown Sugar: Replace with coconut sugar or granulated sugar.
- Vegan Cream Cheese: Use regular cream cheese if not vegan, or make a cashew-based filling by blending 1 1/2 cups soaked cashews with lemon and sugar.
- Powdered Sugar: Substitute with maple syrup (reduce to 1/2 cup) or a sugar-free alternative.
- Fruit Topping: Swap with strawberries, blueberries, mango slices, or kiwi for variety.
- Add-Ins: Sprinkle crushed nuts, edible flowers, or a drizzle of honey for extra flair.
Instructions
Step 1: Prepare the Crust
- Line the bottom of a 9-inch nonstick tart pan (with a removable bottom) with a circle of parchment paper.
- In a food processor, pulse 9 graham cracker sheets, 5 tablespoons melted coconut oil, 1/4 cup brown sugar, and 1/2 teaspoon sea salt until crumbly.
- Press the mixture firmly into the prepared tart pan, using the back of a measuring cup to create an even layer on the bottom and up the sides.
- Freeze the crust for 30 minutes to set.
Tip: Press the crust firmly to prevent crumbling when slicing.
Step 2: Make the Filling
- In a high-speed blender, combine 2 (8-ounce) packages Kite Hill Plain Vegan Cream Cheese, 2/3 cup powdered sugar, 1/4 cup raw cashews, 2 tablespoons lemon juice, 2 teaspoons lemon zest, and 1 teaspoon vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
Tip: Soak cashews in warm water for 15 minutes if your blender isn’t high-powered to ensure a smooth filling.
Step 3: Assemble the Tart
- Remove the crust from the freezer and spread the creamy filling evenly over the crust using a spatula.
- Cover and chill the tart in the refrigerator overnight to set.
Tip: Chill for at least 8 hours for the best texture and easy slicing.
Step 4: Add the Topping and Serve
- Remove the tart from the fridge and carefully push up the removable bottom to release it from the pan.
- Arrange 2 sliced peaches or nectarines and 1/3 cup raspberries (or halved cherries) on top in a decorative pattern.
- Slice and serve immediately, or refrigerate until ready to serve.
Tip: Slice fruit thinly and arrange in a spiral or rows for a stunning presentation.
FAQs
1. Can I use fresh fruit instead of frozen?
Yes! Fresh peaches and raspberries are ideal for this recipe. If using frozen, thaw and pat dry to avoid excess liquid.
2. Is this dessert healthy?
It’s lighter with vegan ingredients and fresh fruit. Use less sugar or a natural sweetener for a healthier option.
3. Can I make it non-vegan?
Yes! Use regular cream cheese and butter instead of vegan alternatives.
4. Why is my crust crumbly?
- Press the crust firmly into the pan to ensure it holds together.
- Ensure enough coconut oil is used to bind the crumbs.
- Chill the crust fully before adding the filling.
5. Can I make this ahead?
Yes! Assemble the tart (without fruit) up to 2 days ahead and refrigerate. Add fruit toppings before serving.
6. How long does it last?
It stays fresh in the fridge for up to 3 days or frozen (without fruit) for 1 month.
7. Can I freeze this tart?
Yes! Freeze without fruit topping, wrapped tightly, for up to 1 month. Thaw in the fridge and add fresh fruit before serving.
8. What’s the best way to serve it?
Serve chilled with extra fruit, a dusting of powdered sugar, or a drizzle of chocolate for a refreshing treat.
This Summer Fruit Tart is vibrant, versatile, and perfect for any summer occasion. Happy assembling!