If you use a traditional tart pan like the one in these photos, getting a slice out of the pan with the outer crust attached can be tricky. That way, you’ll end up with really clean slices when you serve it. Use a pan with a removable bottom.Though one isn’t pictured here (oops!), this fruit tart recipe comes out best when you use a pan with a removable bottom (I had great results with this one).The next day, top it with sliced peaches and raspberries, and serve! Transfer the tart to the fridge to chill overnight. Once the crust has set, pour in the creamy filling and use a spatula to smooth the top. When the crust is fully formed, pop it in the freezer for 30 minutes to set up. I like to use the bottom of a measuring cup to help me do this. My tart crust isn’t anything fancy, just a good old fashioned graham cracker crust! Pulse the ingredients together in a food processor until they’re finely ground, and then firmly press the mixture into the bottom and up the sides of a tart pan. We want to get the cashews as smooth and well-blended as possible, so I recommend making the filling in a high-speed blender, such as a Vitamix. Vanilla extract adds rich, warm flavor, and lemon juice and zest make it nice and bright. I make the creamy filling with a blend of vegan cream cheese (I like Kite Hill), powdered sugar, and raw cashews. The only downside is that you’ll need some patience to resist stealing a piece before it’s fully set.ĭespite its appearance, this fruit tart recipe is entirely vegan and dairy-free. The crust sets up in the freezer the filling sets up in the fridge. This easy fruit tart is the perfect substitute. I love a good peach cobbler or peach crisp, but when it’s hot outside, I can’t always justify turning on the oven to make one. Its mix of juicy, creamy, crunchy, salty, tart, and sweet elements is just too good to beat.Īnother great thing about this fruit tart recipe is that it doesn’t require any baking. I tested it a number of times this summer to get the recipe just right, and each time, I looked forward to eating it. Seriously! I’m in love with the creamy, tangy filling, the sweet and salty crust, and the jumble of fresh fruit on top. This fruit tart recipe could not be more delicious.
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