Recreate a restaurant meal
Why not just skip to dessert and the factory from which this recipe is inspired. I used less “cheesecake” and more fresh strawberries for this tart. When I was a kid, we loved the seasonal fresh pies from Marie Callendars. I also love Cheesecake so this tart is the best of both worlds, fresh fruit pie, and cheesecake layer.
Pecan Oat Gluten-Free Crust
1 cup old fashioned rolled oats
1 cup raw pecans
1/4 cup Earth Balance non-dairy butter
1/4 cup brown rice syrup or agave
1 Tablespoon of ground cinnamon
2 teaspoons of ground flax seed
2 teaspoons of psyllium
Combine all ingredients in a food processor, pulse until dough is formed. Press into a greased tart pan, I do this with a piece of plastic wrap or a spoon. Bake 400 degrees Fahrenheit until the crust is golden and crisp, about 8-10 minutes.
8 ounces of Vegan Cream Cheese (I like Trader Joe’s brand and Follow Your Heart)
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon fresh grated lemon zest
1/4 cup of sweetening- brown rice syrup or agave
Whip together by hand or with a mixer.
Berries and glaze
3-4 cups fresh strawberries, peaches
1 Tablespoon of non GMO corn starch
1 cup cherry cider, peach blossom or Sir Strawberry juice
Slice the berries or peaches, set aside. (To keep the peaches from turning brown, set them in a bowl of water mixed with 1/4 teaspoon of vitamin C powder or citric acid). Mix Cornstarch and juice. Heat cornstarch and juice mixture, stirring constantly over medium flame, as the mixture begins to thicken and clear, remove from heat. Toss berries or drained peaches with half of the mixture.
After the crust has cooled, layer the remaining glaze, then cheesecake then berries into the pan. Chill before serving.