Recipe yields one 9-inch tart, enough for 6 to 8 slices. It’s gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter). While any unsweetened almond milk will work, I recommend using something on the creamier side, as it will allow the custard filling to thicken and come together more easily. 4.8 from 44 reviews This delicious apple tart features an easy crust made with almond and oat flour. The perfect gluten-free fruit tart for brunch, dessert or afternoon tea. Cream cheese filling topped with fresh fruit and citrus glaze. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving. Cream Cheese Fruit Tart with Gluten-Free Almond Crust. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. This gluten-free fruit tart has fresh seasonal berries, rich vanilla cream, on top of a sweet almond flour crust making a show-stopping dessert What exactly is a fruit tart A fruit tart traditionally is made with a thick shortbread crust, filled with vanilla pastry cream filling, and finished with a variety of fruits. Let cool completely.įor the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Probably one of our most popular sweet treats on the menu, the seasonal tarts oh so beautiful, and our gluten-free version. Refrigerate for 30 minutes.īake the tart until golden brown, 35 to 40 minutes. Dock the bottom of the crust with a fork. If there are any bare spots, patch it up using the trimmed off dough. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Transfer the dough into the prepared tart pan. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more. Pour in the water 1 tablespoon at a time. Gluten Free Fruit Tarts Jump to Recipe Print Recipe Made with a buttery shortcrust, filled with pastry cream, and topped with fresh fruit, these Gluten Free Fruit Tarts are as delicious as they are beautiful. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.įor the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray. Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined.Īs the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat.
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