16 oz. vegan cream cheese
1 tablespoon cornstarch
1/4 cup of sugar
1 vanilla bean (optional) or if not using vanilla bean, 1 teaspoon vanilla extract
juice of half a lemon
Sliced fruit such as kiwi, strawberries, bananas or whatever fruit you prefer
heated jam, jelly or preserves (5-9 tsp)
For the shortbread crust:
1/2 cup (112g) non-hydrogenated, non dairy butter at room temperature
1/4 cup (25g) confectioners' sugar
1 cup (125g) unbleached all-purpose flour
For the Crust:
Preheat the oven to 350 F (180 C) With canola oil or nondairy butter, lightly grease your pie pan. An 8 or 9" (20 or 23cm) square cake pan or an 8 or 9" round pie pan should be fine. In a medium bowl cream the butter and confectioners' sugar until light and fluffy. (you can use an electric hand mixer or stand mixer for this) Add the flour, and beat until the dough just comes together. Press the mixture into the bottom of your prepared pan and bake for 20 minutes, or until lightly browned. Remove from the oven and place on a wire rack to cool.
For the custard filling:
Preheat the oven at 400F.
Combine the cream cheese, cornstarch, vanilla bean (if using) or extract, lemon juice, and sugar until smooth and creamy. (1-2 min) scrape down sides and blend again; it will be thick. Pour the cream cheese custard over the cooled crust evenly. Bake for 20-25 minutes.
Then let cool on wire rack.
When the tart is cooled you can evenly coat the top of the tart with a little heated jam to keep the fruit in place, and for shine. Then place sliced fruit on top and assemble as you wish. Enjoy!