Tuesday, April 15, 2014

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!

Fresh Fruit Tart

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


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


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.


1 T sugar
juice of 1/2 lemon

Preheat 350ยบ.

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.

Fresh Fruit Tart Crust

Thoroughly mix all ingredients together. Once the crust has cooled, spread the filling mixture around the crust.

Fresh Fruit Tart Crust

Top with the fruit. Brush the glaze mixture over the fruit to prevent it from discoloring.

Keep refrigerated.

Fresh Fruit Tart

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