A vegan fruit tart made with a buttery, melt-in-your-mouth shortbread crust, filled with sweet cream cheese, and topped with glazed berries for the perfect springtime treat. Bring this refreshing dessert to your next garden party or wedding shower.
To make the crust, beat the vegan butter with a hand mixer or in a stand-up mixer until light and fluffy (3-5 minutes), scraping the sides as needed. Add powdered sugar and beat again for another 2-3 minutes until well blended. Scrap down the sides and add flour and lemon zest. Mix on low until just combined. Be careful not to over-mix.
Place about 2 tablespoons of dough in each tart mold. Press down evenly on the sides and bottom so that dough is between 1/8-14" thick. If you are using 4" tart shells, roll the dough out on a floured surface to the same thickness. Cut circles slightly larger than molds and place inside greased tart pans, pressing lightly all around to snugly fill mold.
Poke holes in the bottom of the dough and chill dough in the freezer for at least 15 minutes while making the filling.
To make the filling, scoop out the solids from the coconut milk (top 1/2 of the can) into a medium-sized bowl. Add vegan cream cheese, sugar, and vanilla and blend with a hand mixer until completely smooth. Refrigerate until ready to use.
Remove dough from freezer and bake for 15-20 minutes until dough starts to become golden around the edges. Remove from oven. Let tart shells cool in the pan for 3-5 minutes before transferring to a wire cooling rack to cool completely.
Scoop or pipe cream cheese filling into tart shells, about 2/3 full, and spread evenly.
Top with fresh berries and serve immediately or refrigerate until ready to serve. These are best made the same day.