This Summer Fruit Tart is a vibrant celebration of seasonal flavors, perfect for warm days and sunny gatherings. With a crisp, buttery crust and a luscious, creamy filling, every bite offers a delightful contrast of textures. Fresh, juicy berries and stone fruits add a burst of sweetness and a pop of color, making it as beautiful as it is delicious. Best of all, the prep takes just 30 minutes, leaving you plenty of time to enjoy the sunshine.
After a quick assembly, the tart chills overnight, allowing the flavors to meld into pure perfection. The result is a refreshing dessert that’s light yet indulgent, ideal for ending a summer meal or impressing guests. Its bright, fruity notes and smooth, velvety filling are sure to leave everyone craving more. Simple to make yet stunning to present, this tart is your new go-to for effortless elegance.
Ingredients for a Refreshing Summer Fruit Tart
- For the Crust:
- 9 graham cracker sheets (or substitute with gluten-free crackers if needed)
- 5 tablespoons melted coconut oil (or use unsalted butter for a non-vegan option)
- ¼ cup brown sugar (packed)
- ½ teaspoon sea salt
- For the Filling:
- 2 (8-ounce) packages Kite Hill Plain Vegan Cream Cheese (or regular cream cheese for a non-vegan version)
- ⅔ cup powdered sugar (sifted for smoother texture)
- ¼ cup raw cashews (soaked for 2 hours for creamier blending)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 teaspoons lemon zest (finely grated)
- 1 teaspoon vanilla extract
- For the Topping:
- 2 ripe peaches or nectarines, sliced (peeled if desired)
- ⅓ cup raspberries or pitted and halved cherries (or a mix of both for variety)
Step-by-Step Instructions
- Prepare the Tart Pan: Line the bottom of a 9-inch nonstick tart pan with a circle of parchment paper. (A tart pan with a removable bottom works best for easy serving.)
- Make the Crust: In a food processor, pulse the graham crackers, melted coconut oil, brown sugar, and sea salt until the mixture is crumbly. Press the mixture firmly into the prepared tart pan, using the back of a measuring cup to evenly press it onto the bottom and up the sides. Freeze for 30 minutes to set.
- Blend the Filling: In a high-speed blender, combine the vegan cream cheese, powdered sugar, soaked cashews, lemon juice, lemon zest, and vanilla extract. Blend until the mixture is smooth and creamy.
- Assemble the Tart: Spread the filling evenly over the chilled crust. Cover the tart and refrigerate for at least 12 hours (or overnight) to allow the filling to set.
- Add the Toppings: Just before serving, arrange the sliced peaches and raspberries (or cherries) on top of the tart in a decorative pattern.
- Serve and Enjoy: Slice the tart and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Summer Fruit Tart with a drizzle of honey or agave syrup for a touch of sweetness. For a tangy twist, try a light glaze made from lemon juice and powdered sugar. If you’re feeling adventurous, add a dollop of coconut whipped cream or a sprinkle of toasted coconut flakes for extra texture and flavor.
Make It Your Own: Recipe Variations
Swap out the peaches and raspberries for seasonal fruits like strawberries, blueberries, or mangoes. For a nut-free version, replace the cashews with silken tofu or omit them entirely. If you’re not vegan, regular cream cheese works just as well for the filling. Experiment with different crusts, like almond flour or gluten-free graham crackers, to suit your dietary needs.
Time-Saving Tips for Busy Bakers
To cut down on prep time, use a store-bought graham cracker crust instead of making your own. You can also prepare the filling a day ahead and store it in the fridge, so all you need to do is assemble the tart before serving. If you’re short on chilling time, pop the tart in the freezer for 1-2 hours instead of refrigerating overnight.
Storage and Serving Suggestions
Store the tart in the refrigerator, covered with plastic wrap, for up to 3 days. For longer storage, freeze it in an airtight container for up to 1 month. Let it thaw in the fridge before serving. To serve, slice the tart with a sharp knife dipped in warm water for clean, even cuts. Pair it with a cup of herbal tea or a glass of sparkling wine for a refreshing treat.
Essential Equipment Guidance
A 9-inch tart pan with a removable bottom is key for easy slicing and serving. If you don’t have a food processor, crush the graham crackers in a zip-top bag with a rolling pin. A high-speed blender ensures the filling is smooth and creamy, but a regular blender or food processor will work in a pinch. Don’t forget parchment paper to prevent sticking!
Summer Fruit Tart
Ingredients
Graham cracker crust
- 9 sheets graham cracker
- 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
- 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.