Vegan Fruit Tart With Graham Cracker Crust

I’ve got an extra special treat for you today. You won’t see a ton of desserts recipe on this site. One, because I’m not much of a baker. Two, because I don’t eat a ton of desserts. I’d much rather have a fruit filled smoothie for dessert than a piece of cake. But there are special occasions when only dessert will do. Birthdays and holidays are such occasions.

I made this recently for a friend’s birthday and really enjoyed making and eating it. First of all, no baking required! It’s a super simple recipe. It’s a bit tart and a bit sweet, but not too much. And it incorporates some delicious fruit which I love.

This would be a great dessert that’s on the lighter side for your next holiday party or dinner. The recipe makes enough for two tarts (I used 8.8 inch tart pans) so it will serve a good-sized crowd.

As always, make this recipe your own. Use whatever fruit you have or enjoy. Get fancy with the pattern or don’t. Either way, it’s going to taste great.


Vegan Fruit Tart With Graham Cracker Crust
Makes: 2 fruit tarts

Crust:

  • 3 cups of vegan graham cracker crumbs (about 2 sleeves worth)
  • 6-7 TB coconut oil, melted

Tart Filling:

  • 8 oz of vegan cream cheese (I prefer to use the Kite Hill brand as they have the cleanest, whole food based ingredients)
  • 1 batch of coconut milk whipped cream (I like this one from MinimalistBaker.com)
    OrΒ 
  • 1 container of So Delicious Cocowhip
  • zest from 1/2 an orange
  • 1/2 tsp vanilla extract
  • 2 Tb coconut sugar (optional)

Topping:

  • Blueberries
  • Raspberries
  • Persimmon
  • Or any other fruit your heart desires
  1. To make graham cracker crumbs, either blend crackers in a blender or crush by hand in a bowl.
  2. With crumbs in a medium sized bowl, pour melted coconut oil over them. Use your hands or a spoon to mix crumbs and oil together. It will begin to resemble wet sand.
  3. Press graham cracker dough into two 9-inch tart pans.
  4. Chill crusts in the refrigerator for 15 minutes. If you’re short on time, you can place them in the freezer for half the time.
  5. While crusts are chilling, prepare the filling.
  6. Place the vegan cream cheese into a mixing bowl and whip until smooth and creamy.
  7. Add in whichever whipped cream you are using, orange zest, and vanilla extract and blend until incorporated.
  8. Taste and add some coconut sugar if you would like it to be sweeter. Start with one tsp at a time until you reach desired taste.
  9. Remove crusts from fridge or freezer and spread the filling evenly into each one.
  10. Top tart with fruit in whatever pattern you would like.
  11. Allow to chill for at least 10 more minutes before enjoying!

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  • Raise your hand if you love sour cream but you don't love dairy!! πŸ™‹πŸΌβ€β™€οΈπŸ™‹πŸΌβ€β™€οΈπŸ™‹πŸΌβ€β™€οΈ
Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
Recipe: 
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
  • HELLOOO EVERYONE!! πŸ’•
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. βœŒπŸ’œ
  • @thedomramirez and I had some fun making some banana sushi for dessert. πŸ˜‚πŸ˜ Simply cover banana in nut butter and roll in toppings of choice.
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We are freezing some for those times we want a sweet snack.
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I bet these would be a lot of fun to make with kids, too.
  • 😍😍😍
  • Wise words from Roots!
#Repost @rootszerowastemarket
β€’ β€’ β€’ β€’ β€’
There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable container..so get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
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#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
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