Ahh, summer’s end. How can we cherish it? I’ll tell you how.

First, get to the pool one last time before that baby closes.

Second, have brunch on a patio. This needs no explanation.

Third, go to the farmers market and snag up all of the berries in sight and make, this, tart.

Let’s do this.

I’ve been wanting to make vegan tarts for a while now but had been holding out on getting tart pans since the beginning of time. True story.

Enough was enough. Let this lady make her tarts. So off to Sur La Table we went to purchase a few little mini tart pans. Warning: I may audibly squeal at the sight of tiny things. And again over my excitement making these tarts.

Although I opted for three mini tarts, you could also just make this into one big pie if you don’t have tart pans. Easy fix.

As always, we stay true to our promise of simplicity. This recipe requires just 8 ingredients to prepare.

Plus, it’s gluten free, vegan and entirely customizable. Only have raspberries on hand? Go for it. Not a mango fan? Leave them off. No lemons? Use limes. Make this tart your own.

The filling requires just 4 ingredients and is sinfully delicious. You guys, it literally tastes just like a lemon cookie. Oh dear.

Bring on the fruit! I went for a spread of rainbow berries, kiwi, and mango. But whatever fruit you have on hand will do.

The moment of truth was in the first bite. Sensational. You guys are going to LOVE these tarts! They’re:

Lemony

Chilled

Creamy

Perfectly sweet

Loaded with fruit

Refined-sugar-free

Easy

Natural

& Perfect for sharing

Make these tarts, okay? And if you do, you simply must take a picture and tag it #minimalistbaker on Instagram or @minimalistbaker on Twitter. Or, save it for later on Pinterest. I love seeing what you guys cook up. Cheers!