Summer Fruit Tart

Amy

This Summer Fruit Tart is a vibrant celebration of seasonal flavors, perfect for warm days and sunny gatherings. Best of all, the prep takes just 30 minutes, leaving you plenty of time to enjoy the sunshine.

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Prep Time 30

Chilling Time 12

Servings

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.

Keyword dessert, fruit, pastry, summer, tart