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Cashew Cream Fruit Tart

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Fruit tarts, with their creamy filling and plump, seasonal fruits, are desserts fit for the gods. But dairy? Not so heavenly for most Earth dwellers. This tart is made with a light and airy cashew cream filling that incorporates lemon, maple syrup and coconut oil. Set in a sweet gluten-free, no-bake crust, the superfood ingredients in this wholesome dessert will lift your spirits (and your energy!) skyward.

Cashew Cream Fruit Tart in Round Pie Pan on Countertop with White Parchment Paper & Cutting Board Full of Extra Fruit | Vitacost.com/blog

Cashew Cream Fruit Tart in Round Pie Pan on Countertop with White Parchment Paper & Cutting Board Full of Extra Fruit | Vitacost.com/blog

Cashew Cream Fruit Tart

Total Time 8 hours 25 minutes

Topping

  • 1
    kiwi
    sliced
  • 1/4
    cup
    grapes
  • 5
    strawberries
    sliced
  • 1/4
    papaya
    sliced

  1. In bowl, combine all crust ingredients until well mixed. (Note: Mixture should be dry, but moist enough to hold together. Add a little water if mixture is too dry.)

  2. In 9-inch pie pan, press and flatten mixture. Work up sides to form rim.

  3. In high-speed blender, add all filling ingredients and process until smooth and light in texture.

  4. Pour filling into crust and spread evenly.

  5. Arrange fruit on top. Add drizzle of honey, if desired. Refrigerate 8 hours or overnight to set.

Get the sweet ingredients you need!

Nutrition Facts

Cashew Cream Fruit Tart

Amount Per Serving

Calories 317
Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 14g70%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 85mg4%

Potassium 201mg6%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 18g20%

Protein 4g8%

Vitamin A 140IU3%

Vitamin C 29mg35%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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