Gluten Free Fresh Fruit Tart

I was making a pizza themed meal, so what would be better for dessert than a fruit pizza. The bakery at the co-op I used to work at made the best fruit tart ever … it had some type of ginger graham crust. I found a few different recipes on the web that I hoped I would be able to mimic the flavor. It got to be a pretty busy day. By the time I got the kids down for naps and was ready to make it I didn’t want to risk turning on the food processor and waking them up. I knew I couldn't wait until they got up either. I needed this time to get a few things done! I went to the pantry and started to improvise. I needed substitutes. I crossed my fingers and said a little prayer that the crust would hold up. This wasn’t meant to be a gluten free tart, but I’m really glad I went in that direction. The coconut flour made a very light crust. Yeah!

Next up, filling. It was supposed to be whipped cream but I didn’t want to use whipped cream so I tried marscapone, cream cheese and greek yogurt. I like my filling a little on the sweeter side but if you don’t, I would only use 2 T of powdered sugar. The lemon zest I added gave a really nice brightness.

My prayers worked. The tart was cooled and all put together before the kids got up. I was even able to squeeze in a shower!

Gluten Free Fresh Fruit Tart

Makes 1 9in tart

Crust

1 c coconut flour
1 c almond meal
10 T unsalted butter, melted
1/4 c sugar
2 T minced ginger

Filling

1/2 c marscapone
1/4 c cream cheese
1/4 c plain greek yogurt
1/2 t vanilla extract
zest of 1/2 lemon
3 T powdered sugar

Top with the fruit of your choice … whatever is bright, fresh and in season.

Glaze

1 T sugar
juice of 1/2 lemon

Preheat 350º.

Melt butter. Mix in coconut flour, almond meal, sugar and ginger. Press into a 9 in. springform pan. Bake for 10-12 minutes or the sides are getting a little golden. Let cool completely.