Summer Fruit Tart

Recipe and recipe image courtesy of Jeanine Donofrio (loveandlemons.com)

CRUST

• 9 graham cracker sheets (about 5 oz)
• 5 Tbsp coconut oil, melted
• ¼ cup brown sugar
• 1⁄2 tsp sea salt

FILLING

• 16 oz cream cheese
• 2⁄3 cup powdered sugar
• 1⁄4 cup unsalted and unroasted cashews
• 2 Tbsp lemon juice
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 2 ripe peaches or nectarines, pitted and sliced
• 1⁄3 cup raspberries or pitted and halved cherries

Line the bottom of a 9-inch nonstick 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.