FRESH FRUIT TART
Dessert, anyone? Looking for something that you don’t have to feel too guilty about consuming a generous portion? Something that has a “wow” factor but is easy to make? Look no further than our plant-based Fresh Fruit Tart! It’s light, delicious, and easy to make. Not to mention, it’s so darn pretty.
Our plant-based Fresh Fruit Tart has a lightly sweetened cream cheese whip filling in a lemon shortbread crust. The tart is topped with assorted fresh-cut fruit. Unlike some fresh fruit tarts, we did not seal our tart with a glaze. While you can’t go wrong with a little extra sweetness, we wanted to keep the dessert light and simple.
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TIPS FOR THIS RECIPE.
Save some for later: Be sure to keep leftovers in the refrigerator. Leftovers should be refrigerated for no more than a week. So, eat up!
Add a little glaze: If you want to add glaze to the top of your tart, it takes no time at all. Microwave ¼ cup of a fruit preserve of your choice with 2 teaspoons of water for 30 seconds. Carefully remove the glaze from the microwave and stir. Use a baking brush to brush the glaze over the fruit atop the tart lightly. Typically, apricot preserves jelly is preferred.
Customize to your liking: We offer some suggestions for our perfect fruit tart, but feel free to swap out the peach yogurt and fruit toppings for your favorites. You can also swap the lemon zest for lime or orange.
Craving chocolate? Don’t forget to check out our Triple Chocolate Nutty Tart.
Helpful tools.
Fresh Fruit Tart
Ingredients
- 1 C. plant-based butter
- ¼ C. white sugar
- ¼ C. brown sugar
- ½ C. powdered sugar
- ½ Tsp. salt
- 1 Tsp. lemon zest
- 2 Tsp. lemon juice
- 2½ C. all-purpose flour
- 8 oz. non-dairy cream cheese
- 1 Tsp. lemon zest
- 1 Tsp. fresh lemon juice
- ½ C. powdered sugar
- 3 oz. non-dairy peach yogurt
- Kiwi – sliced, not seeded
- Fresh Pineapple, grilled
- Strawberries - slices
- Blueberries
- Mandarin Oranges – sectioned, not sliced
Instructions
- Preheat Oven 350F.
- Cream together butter, white and brown sugars, salt, lemon zest, and lemon juice. Once combined, add in flour ½ cup at a time. Continue stirring until thoroughly mixed.
- Once mixed, place on a floured surface. Roll into a shape that approximates your pan – be sure to include the sides of the pan in your approximation. Place dough in a non-stick, 12- inch tart pan, stretching dough fully across the bottom and up the sides of the pan. Pierce dough several times with a fork.
- Bake crust for 15 minutes. Allow to cool before adding additional ingredients.
- As crust cools, make the Peachy Cream Cheese Whip. In a medium bowl, whip together cream cheese, lemon zest, and lemon juice. Add in the powdered sugar, then fold in plant-based peach yogurt. Refrigerate until ready to use.
- Spread Peachy Cream Cheese Whip over cooled Shortbread Cookie crust.
- Top Peachy Cream Cheese Whip with fresh fruit. Refrigerate until chilled. Once chilled to desired temperature, slice and enjoy!
