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 TartMakes 1 9in tart
Crust1 c coconut flour
1 c almond meal
10 T unsalted butter, melted
1/4 c sugar
2 T minced ginger
Filling1/2 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.
Glaze1 T sugar
juice of 1/2 lemon
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.
Thoroughly mix all ingredients together. Once the crust has cooled, spread the filling mixture around the crust.
Top with the fruit. Brush the glaze mixture over the fruit to prevent it from discoloring.