Vegan Berry Tart

• 1 3/4 c. gluten free flour blend
• 1/3 c. powdered sugar (vegan friendly)
• 7 Tbsp. vegan butter, cubed
• 4 tsp. water

Cashew Cream Cheese Filling

• 1 c. cashews, soaked in water overnight
• 3 Tbsp. coconut oil, melted
• 8 oz. vegan cream cheese
• 2 tsp. vanilla
• 1/3 c. powdered sugar (vegan friendly)
• 1/2 c. dairy free cream or half-and-half
• fresh berries
• Optional: apricot jelly

• In a large mixing bowl, mix the flour and powdered sugar. Then, cut in the butter. Add the water and mix until combined and still a bit sticky. Cover and refrigerate dough for 20 minutes.
• Preheat the oven to 350 degrees. Press dough to cover the bottom and sides of the tart pan. Next, bake for 20-30 minutes, until golden brown.
• In a food processor, blend the rinsed and drained cashews. Add the oil and vegan cream cheese and continue to blend. Mixture should be smooth. Refrigerate until ready to use.
• Pour cashew/cream cheese mixture into the cooled pie shell. Use a knife or spatula to smooth the top. Top with mixed berries. If desired, brush berries with apricot jelly for extra shine.