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Sweet Thins Fruit Tart

  • Prep Time: 30 mins.
  • Cook Time: -
  • Total Time: 26 hours
  • Yield: 1 tart
The perfectly light and refreshing fruit tart for any occasion. We used our NEW Sweet Thins to create a graham cracker-like crust paired with a dairy free, coconut cream-based filling for a simple Summer dessert you'll want to make over and over again. 


For the Cust: 
7 Tbsp. butter, melted* 
2 Tbsp. coconut sugar 
For the Filling: 
3  5.4-ounce cans coconut cream, chilled in the fridge overnight* 
1½ cups dairy-free cream cheese 
¼ cup honey* 
For the Toppings: 
1 lemon 
2 nectarines, sliced 
2 plums, sliced 
Cherries, pitted and sliced in half 


CHILL coconut cream in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the liquid from the cream. 
For the Crust:  
PULSE Simple Mills Honey Cinnamon Sweet Thins in a food processor or blender until fine. 
ADD the melted butter and pulse again a few times until the mixture resembles wet sand. 
PRESS the crumbs into a tart or pie dish with the back of a measuring cup. Using the sides of the measuring cup, push the crumbs along the walls of the tart or pie dish. 
CHILL in the freezer for 20 minutes to let set while preparing the filling. 
For the Filling: 
SCOOP the thickened coconut cream out of the can, leaving the liquid behind (reserve for use in smoothies). 
PLACE coconut cream in a mixing bowl.  
BEAT for 30 seconds with the whisk attachment until it resembles whipped cream. 
ADD dairy-free cream cheese and honey and beat until light and fluffy. 
FILL the prepared crust with the filling and smooth out with a spatula. 
CHILL in the refrigerator for 1 hour to set.  
WHEN READY TO SERVE, slice nectarines and plums into thin slices and drizzle with a squeeze of lemon juice to prevent browning. Cut the cherries in half and discard pits. Garnish with fresh stone fruit and mint, and serve cold. 


For vegan options, in place of the butter, try using coconut oil or plant-based butter. In place of honey, use maple syrup. 
If you can’t find coconut cream, you can use plant-based whipped topping. Use 3 cups of whipped topping in place of the coconut cream.