4 cups graham cracker crumbs (I've found it to be nigh impossible to find vegan graham crackers, so when i'm too lazy to make them - read "always" - i just get those pre-made crusts and mash them up)
1/2 cup wheat germ (optional)
1 tsp ground ginger
4 T butter, melted (we like Earth Balance sticks)
2 T water
8 oz vegan cream cheese, room temperature (we like Tofutti)
6 oz lemon soy yogurt (Can't find lemon yogurt? Me either. Substitute a container of vanilla with 1/4-1/2 tsp of lemon juice.)
2 generous T vegan honey (we like Suzanne's Specialties)
Fruit - This particular tart contained 1 qt strawberries* (halved), 1/2 pint blueberries, and 2 kiwis (sliced). Use whatever you like. Star fruit's always tasty.
1 T apricot jam
Grease an 11-inch tart pan. Mash up your graham crackers to make crumbs, as necessary. Mix in the wheat germ and ginger.
Preheat the oven to 350degF.
Combine the melted butter and water. Add this to the graham cracker mixture, stirring with a fork. Press moistened mixture into the tart pan. Bake for 10 min. Set aside to cool.
In another bowl, combine the cream cheese, yogurt, and 1 T honey. Whisk until smooth. Pour into cooled crust. Refrigerate for an hour to set.
Layer cut fruit over the filling. Combine the remaining 1 T honey and apricot jam in a bowl. Microwave briefly to melt the jam. Stir to mix and cool slightly before brushing/drizzling over the fruit.
Refrigerate until ready to serve.
*Strawberry Weep: Here's the thing about strawberries - if you cut them and then use them in something that's wet or has sugar, you're going to end up with strawberry juice leaking all over your once picture perfect dessert. It's still delicious, but now everything's pink and drippy. To prevent this, i slice my strawberries up ahead of time, lay them on a cloth-covered platter, and stick the platter in the fridge uncovered for an hour or so. The strawberries are still juicy and delicious, but no messy drippage.