The Raspberry Cream Cheese Tart is easy, delicious and 100 percent vegan!

Raspberry Creme Cheese Tart, Vegan Style!

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes a Raspberry Cream “Cheese” Tart today on #LunchBreakLIVE! Try it! #vegan

Posted by Jane Velez-Mitchell on Sunday, June 24, 2018

Raspberry Cream “Cheese” Tart

Ingredients

  • 1 premade pie crust, preferred brand Wholly Wholesome Organic Spelt Crust (in the frozen food section)
  • 2 c. fresh raspberries
  • 8 oz. vegan cream cheese, preferred brand Tofutti
  • Zest of 1 lemon
  • 2 T. agave nectar or maple syrup
  • 1 c. raspberry preserves, preferred brand, Bon Marmant
  • ¼ – ½ c. water
  • Pinch of salt

Directions

  1. Prepare pie crust according to package directions.  Let cool completely.
  2. Mix raspberry preserves with ¼ c. to ½ c. water – ½ c. water over medium heat. Cook until bubbling for 3 minutes, until mixture becomes a thick sauce.  Remove from heat and allow to cool
  3. Mix cream cheese, lemon zest and agave until thoroughly combined. Spread on top of cooled pie crust.
  4. Pour approximately 1/3 of the raspberry mixture on top of the cream cheese until the top of the pie is covered. Reserve the rest.
  5. Add the fresh raspberries to the top of the pie, covering completely.
  6. Drizzle 1/3 of the sauce on top of the pie with a spoon.
  7. Garnish with mint leave. Serve with additional sauce on the side.