Gluten Free Fruit Tart

Summer is nearly here for us in the northern States. It doesn’t quite feel that way with the 50 degree weather going on and the frost the other night, but it’s nearly here! Tank tops, flip flops, and short shorts. Oh, that also means fresh berries! Also sun. But berries! And tank tops. I can’t decide what’s more exciting. So, to celebrate this change in season…I present to you a fruit tart. You’re welcome in advance because it’s delicious and beautiful and your friends and family will love you forever.

Fruit tarts are easier to make than they seem and they make a stunning dessert because of all of those vibrant colors. Typically, a tart is made with a shortbread crust (pretty much equal amounts of butter, sugar, and flour) and then filled with confectioners cream (which consists of half a dozen egg yolks, heavy cream, and tempering an egg). I want to taste the fruit and not have that natural goodness muted by buckets of sugar and fat. We’ll save that for cakes! This is also a great recipe to make in the summer because you don’t need to heat up your oven!

Enjoy and let me know via Instagram if/when you make this.

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Gluten Free Fruit Tart

This gluten free and vegan recipe showcases the natural color and sweetness of fresh fruit without distracting from it with copious amounts of sugar and fat. It's sweet. The crust is crisp and flavorful. It all comes together easily. Plus, it's beautiful.

Course Dessert

Keyword easy, pie, plantbased, veganfood

Prep Time – 30 minutes mins

Servings – 8

Equipment

• Tart pan with separate sides and bottom

Ingredients

Crust Ingredients

• 2 cups walnuts
• 7-10 pitted dates

Filling Ingredients

• 8 ounces vegan cream cheese
• 15 ounces full fat coconut milk (16%-22%)
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• pinch of salt
• 2 cups of assorted berries (cut)

Instructions

• Soak the dates in warm water for 10 minutes. Drain and set aside.
• In a food processor add walnuts and pulse until they are broken down into pebble sized pieces. Add each date separately and pulse until it is fully incorporated. Each date differs in terms of how much moisture is retained so it is best to add each individually.
• Lightly oil a tart pan or muffin tin. Press crust mixture into pan so that it is an even thickness on the bottom and sides: approximately 1/4″. Place in freezer and start to make filling. If using a tart pan I highly recommend cutting out a parchment round to cover the bottom so that it’s easier to serve later.
• Open can of coconut milk from the bottom (don’t shake the can). Carefully pour off the liquid so that only the cream remains. If you accidentally open it from the top, stick a butter knife along the edge of the inside and pour out the liquid.
• Using a stand mixer, hand mixer, or a spoon combine the ingredients for the filling until they are fully incorporated and smooth. Place bowl in refrigerator while slicing berries and fruit.
• Pour filling into crust and top with an assortment of berries and fruit. Serve immediately after topping with fruit so that it's as fresh as possible. If you aren't going to serve immediately, keep the refrigerated filling and crust in the fridge and place the fruit on right before serving.

Notes

You can use any berries and fruit that you’d like. Stay away from bananas on top because they will brown quickly once exposed to the air. I like to use a variety on top both for flavor and aesthetics. Kiwi is always the showstopper but you can pick a color palate and stick to that if you prefer. 

Keep it simple and keep it fresh! 

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