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We set out to make a fruit tart so delicious that you would drop what you’re doing to bake, share and enjoy with loved ones this summer—based on the test kitchen feedback, we’ve done it! A flakey, buttery crust made from our (link) Classic Pancake and Waffle Mix, our spin on [Katja Heino’s Vanilla Cream](https://savorylotus.com/fruit-tart-with-vanilla-cream-gluten-free-dairy-free-paleo/#tasty-recipes-23232-jump-target) and our favorite seasonal fruit combine to make our version of the perfect summer fruit tart. Whether you’re headed to a barbeque, hosting a brunch or just excited to celebrate summer, we can’t wait to see your take on this amazing recipe.

P.S Our Classic Pancake and Waffle Mix is a kitchen staple that serves as a base for many other recipes (link to classic pancake and waffle mix blog recipes).

## Summer Fruit Tart with Partake Pancake & Waffle Mix

Ingredients:

For the Vanilla Lemon Cream Filling:

- ¼ cup of water
- ¼ arrowroot powder
- 1 15-ounce can of Coconut Milk
- 5 egg yolks ( [egg substitutes](https://www.thekitchn.com/best-egg-substitutes-baking-23003895) like chia and flax can work here, too)
- 5 tbsp of honey
- 1 tsp of vanilla extract
- 1 tsp of lemon juice
- Lemon zest (optional - 1 tbsp for Cream + topping, as desired)
- 1 tbsp of butter or coconut oil

For the [Pie Crust:](/content/blogs/recipes/classic-pancake-waffle-recipes "Pie Crust Recipe"/index.html)

- 1 ¼ cups Partake Classic Pancake & Waffle Mix

- ¾ cup finely milled white rice flour
- ¼ tsp salt
- ½ cup vegan butter (1 stick), chopped into thin, small pieces, and chilled or frozen
- 1 tbsp apple cider vinegar
- ¼ cup ice water or more if needed

For the Fruit Topping:

- Seasonal fruit cut into 1-inch pieces (We went with a berry medley of strawberries, blueberries, raspberries, and blackberries but peaches would be delicious too!)

Instructions for the crust:

- In a food processor, combine dry ingredients and butter. Pulse until the butter is finely distributed and mix resembles corn flour.
- Add in water and apple cider vinegar together. Add all at once to dough and blend until it comes together.
- If the dough is still dry and not coming together, add an additional tablespoon of water and pulse. Continue to do so until a soft dough forms.
- Once a soft dough forms, remove from the food processor and press into a disk about 12” on top of parchment or silicone sheet.
- Dust with Partake Mix if dough comes off on the rolling pin. Allow it to sit covered for at least 15 minutes.
- Note: This dough is not elastic and will not easily tolerate handling. It may tear in places but that’s okay. Simply wet the spot and press more dough into the crack.
- Place the dough on the parchment directly in the pie pan/tart shell and press in to fit the pan. Alternatively, place the pan upside down on dough and then flip over, so dough goes into the pan.
- Crimp edges as desired. Use water if dough cracks. Dock dough with a fork, making small holes for steam to escape, about 10 taps of the fork. Don’t damage the bottom.
- Chill for 15 minutes or until dough firms up.
- Place parchment inside shell and weigh down with pie weights, dry beans, or dry rice.
- Bake in 350 degrees Fahrenheit oven for 10-15 minutes or until set.
- If making a fully cooked pie shell or tart shell, remove rice and parchment and continue baking until the shell is golden, about 10-15 more minutes.

Instructions for the filling:

- Combine water and arrowroot powder in a bowl and set aside
- Add coconut milk to a saucepan to medium heat, watching to make sure it is not boiling
- While coconut milk is heating, whisk egg yolks and honey together in a bowl.
- Slowly add heated coconut milk to the egg mixture to prevent eggs from curdling
- Once combined, add the mixture back into a saucepan while combining water and arrowroot powder on medium heat
- Continue to stir and mix until mixture is smooth and thick in consistency, once the cream is at your desired consistency remove from heat.
- Add vanilla, lemon juice, lemon zest, and your butter of choice to cream
- Transfer cream to a large glass blow, cover with parchment paper, and refrigerate for at least 4-5 hours.

To assemble fruit tart:

- Add your Vanilla Lemon Cream to the fully cooled pie crust.
- Top with your choice of seasonal fruit and refrigerate for an additional 30-40 minutes to set.
- If you love lemon flavor, as we do, add a bit more lemon zest on top as a garnish and extra kick of citrus.

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