Summer Fruit Tart
- 9 graham cracker sheets (about 140 g/5 oz)
- 75 mL (5 Tbsp) coconut oil, melted
- 60 mL (¼ cup) brown sugar
- 2 mL (½ tsp) sea salt
- 452 g (16 oz) cream cheese
- 160 mL (2/3 cup) powdered sugar
- 60 mL (¼ cup) unsalted and unroasted cashews
- 30 mL (2 Tbsp) lemon juice
- 10 mL (2 tsp) lemon zest
- 5 mL (1 tsp) vanilla extract
- 2 ripe peaches or nectarines, pitted and sliced
- 80 mL (1/3 cup) raspberries (or cherries, pitted and halved)
CRUST
FILLING
Line the bottom of a 23-cm (9-inch) non-stick tart pan with a circle of parchment paper. (A tart pan with a removable bottom is best.)
Prepare the crust: 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 completely up the sides. Freeze for 30 minutes.
Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice, zest and vanilla; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with the peaches and raspberries or cherries, and serve. Makes 8 servings.
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