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.