Berry Lemon Tart


Fresh Fruit

  • 7 large strawberries, sliced

  • 13-15 raspberries

  • 18-20 blueberries

Lemon Cream Cheese

  • 6 oz vegan cream cheese, such as Kite Hill plain cream cheese

  • 1/4 cup maple syrup

  • Zest of 1 lemon

  • Salt, to taste

  • 1 tsp vanilla extract


  • 1 ½ cup rolled oats

  • 2 cup almond meal

  • 5 Tbsp coconut butter

  • 3 Tbsp maple syrup

  • ¼ tsp salt


  1. Line a tart pan with parchment paper. Pulse the crust ingredients in a food processor until well combined; press into tart pan evenly; either refrigerate for 1 hour for softer crust, or for firm crust bake on 375F for 12-15 minutes or until edges brown, then let cool.

  2. Blend lemon cream cheese ingredients in a medium bowl with a fork, whisk or hand mixer until smooth. Spoon evenly over crust leaving about ½ inch of the outer edge unfrosted.

  3. Place slices of strawberries in a ring around the outside of tart; place a row of blueberries inside the ring of strawberries; place raspberries in a circle inside the ring of blueberries, place another ring of strawberry slices, a ring of blueberries and a raspberry in the middle.

  4. Refrigerate for 1 hour; cut into slices.