Let’s assemble this beautiful and delicious vegan fruit tart:

1. Prepare the Tart Pan and Crust:

• Line the bottom of a 9-inch nonstick tart pan (preferably with a removable bottom) with a circle of parchment paper cut to fit.
• Make Crust: In a food processor, add the graham cracker sheets and pulse until they form fine crumbs.
• Add the melted coconut oil, packed brown sugar, and sea salt to the food processor with the crumbs. Pulse again until the mixture is well combined and resembles wet sand. (Alternatively, mix crumbs and other ingredients in a bowl if crackers are pre-crushed).
• Transfer the crumb mixture to the prepared tart pan. Press it firmly and evenly into the bottom and up the sides of the pan using the back of a measuring cup or your fingers.
• Place the crust in the freezer for at least 30 minutes to set firmly.

2. Make the Vegan Cheesecake Filling:

• (If not using a high-speed blender, ensure your raw cashews have been soaked and drained – see Ingredient Insights).
• In the container of a high-speed blender, combine the room temperature vegan cream cheese, sifted powdered sugar, raw cashews, fresh lemon juice, lemon zest, and vanilla extract.
• Blend on high speed until the mixture is completely smooth, creamy, and free of any grittiness from the cashews. This may take 1-3 minutes depending on your blender. Stop and scrape down the sides as needed.

3. Assemble the Tart:

• Remove the frozen crust from the freezer.
• Pour the prepared vegan cheesecake filling onto the chilled crust.
• Use a spatula to spread the filling into an even, smooth layer.

4. Chill Until Set (Overnight is Best!):

• Cover the tart loosely with plastic wrap (try not to let it touch the filling surface).
• Refrigerate the tart for at least 4-6 hours, but preferably overnight, until the cheesecake filling is completely firm and set. This long chilling time is crucial for the best texture.

5. Top with Fresh Fruit and Serve:

• Just before serving, prepare your fresh fruit topping. Thinly slice the ripe peaches or nectarines. Pit and halve cherries if using.
• Carefully remove the chilled tart from the refrigerator. If using a tart pan with a removable bottom, gently push up the bottom to release the tart ring. Place the tart (still on its metal base or slid off parchment onto a platter) on a serving dish.
• Artfully arrange the sliced peaches/nectarines and the raspberries/cherries over the top of the set cheesecake filling.
• Slice the Vegan Summer Fruit Tart into wedges and serve immediately. Enjoy!

Patience with chilling yields the most beautiful and sliceable tart