[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Unbleached White Fine Pastry Flour for this recipe.]
Today: we eat the rainbow.
And, oh boy howdy, does it taste good.
I think this may just be the most beautiful recipe I’ve ever made.
Sure, chocolate chip cookies, pastas, salads are all pretty. The ooey gooey chocolate pools, the effortless sprinkle of [vegan] parmesan and fresh herbs, mix-ins that offer excitement, flavor, and crunch.
But I don’t think anything can hold a candle to this vegan fruit tart.
Summer, we’re ready. for. you.
This lovely little number can be broken into three delicious pieces:
THE TART CRUST
As far as tart crusts go, I think this is the best I’ve ever had. And I mean, like…duh. Because I wouldn’t post something that tasted gross.
But I’ve constantly said that I don’t love pie dough. It’s not my jam. Not my thing.
But this crust? Very much my thing. And so flaky!
And you know why? We have a secret weapon in our back pockets: Bob’s Red Mill Fine Pastry Flour!
Pasty flour, by definition, has less protein than all-purpose or bread flour. That means that it’s harder to overwork your dough when you’re using pastry flour because there’s less protein to overwork!
And for someone who verrrry rarely makes pastry dough, I needed all the help I could get.
It needs to rest and chill a few times, but in just 30 minutes of cooking, you’ll have a golden, crisp crust ready for filling! Speaking of…
THE VEGAN CREAM CHEESE FILLING
Do you remember this recipe? It’s the same cream cheese frosting I used to fill my perfect vegan pumpkin roll a few years ago.
It’s another one of my favorite recipes because, in my heart (and in my stomach), cream cheese frosting > any other frosting.
Cashews, plant milk, lemon juice, vinegar, powdered sugar <– just about everything you need to make this creamy, dreamy, tangy filling! You’ll use about 3/4-1 cup in the base of your tart.
THE FRUIT
Then it comes time to make it your own!
I will say that I loved my combo of mango, kiwi, raspberries, and blueberries, but things like strawberries, pitted cherries, and/or orange segments would be really yummy.
You do you, boo.
I just love the look, taste, and overall experience of this fruit tart. It’s great for Pride Month ?, Fourth of July festivities ?, or just whenever you’re feeling like jazzing up your dessert game.
You really can do no wrong with a fruit tart, my friend.
PrintVegan Cream Cheese Fruit Tart
Meet my new favorite summer dessert! Creamy, dreamy vegan cream cheese frosting gets spread onto a flaky vegan tart crust, and it’s all topped with the freshest summer fruit!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 tart
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
PASTRY:
- 1 cup + 2 Tbsp. Bob’s Red Mill Fine Pastry Flour
- 2 Tbsp. sugar
- pinch salt
- 4 oz. (1/2 cup) cold vegan butter, chopped into 1/2-inch pieces
- 2-3 Tbsp. ice water
- vegan egg wash: a bit of plant-based milk and small glug of agave or maple syrup
CREAM CHEESE FILLING:
TOPPINGS:
- Your favorite fruits!
Instructions
- PASTRY: Add your flour, sugar, and salt to a small food processor and pulse to combine. Add your cold vegan butter, and pulse a few times until it’s broken down and resembles wet sand. I find that vegan butter gets to that state much faster than normal butter does!
- While pulsing, drizzle your water, adding only enough for it to form a ball.
- Remove the ball from the food processor and wrap with plastic wrap. Allow it to sit in the fridge for 1 hour.
- Preheat your oven to 375 degrees F.
- Place your pastry dough on a lightly floured surface, and roll until 1/8-inch thick. Transfer the dough to a 9-inch tart pan, and carefully press the dough into the pan. I carefully use my fingers to make sure there are no air pockets or anything. When the dough is in all of the nooks and crannies, you can level off the top and cut off the excess dough by running a knife across the top. If you have any holes in your crust, you can use that excess dough to patch. Chill the tart dough in the pan in the fridge for 20 minutes.
- Line your dough with parchment paper, then pour in your favorite pie weights (I used a mixture of uncooked rice and dried beans). Bake for 20 minutes.
- Remove your weights and parchment, lightly brush with your vegan egg wash, and bake for another 10 minutes, until golden and crispy. Allow to cool completely before going to the next step.
- FILLING: When your tart crust is completely cool, spread 3/4 cup-1 cup of the vegan cream cheese frosting on top. Feel free to use more or less –– this is your tart!
- FINISH: Top with your favorite fruits in whatever pattern you wish! Best served immediately, but still good covered in the fridge for a day or two.
Notes
*You need a little less than half of the cream cheese frosting recipe for this recipe. I don’t have much luck cutting the cream cheese frosting in half when I make it because my blender has trouble blending that little. If you make the whole batch, you can store it in the fridge for a few days, frost a cake, frost some cookies, or eat it by the spoonful.
Pasty recipe slightly adapted from Leite’s Culinaria.
THANK YOU SO MUCH ?