Summer Fruit Tart
Ingredients
The crust
-
9
sheets
graham crackers
-
5
tablespoons
melted coconut oil
-
¼
cup
brown sugar
-
½
teaspoon
sea salt
The filling
-
2
packages
Kite Hill Plain Vegan Cream Cheese (8-ounce each)
-
⅔
cup
powdered sugar
-
¼
cup
raw cashews
-
2
tablespoons
lemon juice
-
2
teaspoons
lemon zest
-
1
teaspoon
vanilla extract
The topping
-
2
pieces
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 parchment paper.
- In a food processor, pulse graham crackers, coconut oil, brown sugar, and salt until crumbly.
- Press the mixture into the prepared tart pan and freeze for 30 minutes.
- In a high-speed blender, combine 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 sliced peaches and raspberries before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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