Indulge in a burst of fresh flavors with a Gluten Free Fruit Tart that not only tantalizes your taste buds but also nourishes your body. From its vibrant colors to its irresistible sweet tang, this dessert is a true delight for anyone seeking a healthier yet delectable treat.
Join me as we explore the wonders of this Gluten Free Fruit Tart and unlock the secrets to creating stunning designs that will elevate your culinary skills to new heights!
Why I Love This Gluten Free Fruit Tart
The Perfect Choice for Healthy Diets
The reason I adore this Gluten Free Fruit Tart goes beyond its delicious taste – it’s a wholesome dessert that aligns with various dietary preferences. Whether you follow a vegan, paleo, keto or diabetic diet, this versatile treat caters to all. The combination of fresh fruits and a gluten free keto crust creates a symphony of flavors that satisfy both the sweet tooth and the health-conscious mind.
Nutrient Rich
One bite into this fruit tart transports me to a world of culinary bliss where every ingredient harmonizes perfectly. The vibrant colors of assorted fruits not only make it visually appealing but also pack a punch in terms of nutrients. It’s like enjoying nature’s candy without any guilt!
Enjoy This Gluten Free Fruit Tart Anytime, Anywhere
Moreover, the simplicity and elegance of this Gluten Free Fruit Tart make it suitable for any occasion – be it a casual gathering or an elegant soirée. It’s versatility at its finest!
Ingredients in Vegan and Gluten Free Fruit Tart
With a touch of lemon juice and creamy, unsweetened, plant-based, cashew-milk yogurt, the filling has zero cholesterol and is rich in probiotics. The tart is also low in saturated fat (no butter, no heavy cream). Moreover, you can enjoy the vitamin-rich, almond-flour crust as a baked or no-bake crust.
Crust
- Blanched almond flour – makes a fine crust.
- Coconut flour – adds a natural sweetness.
- Avocado oil or coconut oil. Neutral-tasting avocado oil is lower in saturated fat.
- Granulated sweetener of choice
- An egg or additional tablespoon oil
Filling
- Unsweetened vanilla cashew-milk yogurt
- A lemon
- Powdered sweetener of choice – For a low-carb tart, use a zero-calorie sugar substitute such as powdered monk fruit.
- Vanilla extract
- Xanthum gum – thickens the filling
Decorate the Tart
- Fruit or berries of choice – Opt for an assortment of colorful fruits like strawberries, blueberries, kiwi and mango. These vibrant fruits not only provide natural sweetness but vitamins and antioxidants too.
How to Make Gluten Free Fruit Tart
This is a summary of the steps, so please see the recipe card below for the full instructions with photos.
- Preheat oven to 325 or make a no-bake crust.
- Mix the ingredients for filling.
- Put dough in tart pan and make the crust.
- Refrigerate crust for 30 minutes.
- Bake crust.
- Allow to fully cool.
- Add filling and decorate your Gluten Free Fruit Tart.
How to Make Classic and Geometric Tart Designs
You can give your Gluten Free Fruit Tart a classic French look or a contemporary, geometric design.
How to Give Your Gluten Free Fruit Tart a Classic French Look
I used raspberries, blackberries, kiwis and strawberries. I would like to point out that you need a bird’s beak paring knife if you want to make the strawberry rose in the center of the tart. The curved blade is, in fact, ideal for cutting petals. If you haven’t made strawberry roses before, it will take you a few strawberries to get the hang of it.
How to Make Strawberry Roses for Gluten Free Fruit Tart
1. Remove the stem, if desired.
2. Place bottom of the strawberry in your non-dominant hand so the strawberry is pointing upwards.
3. Starting on the lower half of the strawberry, cut a petal that’s about half an inch tall and press down on the inside of the petal so it opens outward.
4. Go around the strawberry and cut 4 or 5 petals.
5. Then move up to the next row and do the same thing, cutting the areas that are between the existing petals, so the petals are staggered.
6. At this point, I often place a chopstick in the center of the strawberry. I put it in from above to create stability while I cut the final upper petals. On the other hand, if you don’t have a chopstick, simply continue moving upwards cutting petals (if you haven’t run out of room yet) and slit the very top to create a bud.
7. Gently push the petals outwards to create your rose for this Gluten Free Fruit Tart.
How to Make a Geometric Tart Design
I used mango, watermelon and kiwis. Mangos and watermelon have a larger surface area, so they are especially suitable for geometric tart designs.
To cut the shapes, you need a small knife with a straight blade, a ruler as well as fruit cutters to make the stars. Firstly, slice the 3 fruits. Secondly, place a ruler on each slice and cut the triangular splinters. Thirdly, use a star cutter to cut the stars – it’s that easy.
Kitchen Equipment for Gluten Free Fruit Tart
- Tart pan: I use a 10-inch nonstick tart pan with a removable bottom.
- A blender or hand blender to mix in the xanthum gum. I would like to point out that a whisk or spoon usually isn’t fast enough for xanthum gum, which tends to form lumps quickly.
- A bird’s beak paring knife (optional) to make a strawberry rose
How to Store your Gluten Free Fruit Tart
To store: Refrigerate in a sealed container for up to 3 days.
To freeze: Do not freeze.
Looking for More Healthy Recipes?
- Vegan Blueberry Pudding
- 20+ Best Keto Avocado Dessert Recipes
- Vegan Peanut Butter Chocolate-Chip Cookies
- Sugarfree Apple Turnovers
- Sugar-Free Almond Flour Pie Crust
DID YOU MAKE THIS GLUTEN FREE FRUIT TART RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, please share the recipe. You can also FOLLOW ME on INSTAGRAM, FACEBOOK and PINTEREST for more healthy dessert and snack recipes!
Recipe Card
Gluten Free Fruit Tart Recipe
Equipment
- 1 Tart pan I made this in an 10-inch tart pan.
- 1 Immersion blender or food processor to mix the filling
Ingredients
Crust
- 1¾ cups blanched almond flour
- ¼ cup coconut flour
- 6 tablespoons avocado oil or coconut oil. I prefer neutral-tasting avocado oil because it is lower in saturated fat
- 2 tablespoons granulated sweetener of choice
- 1 egg or 1 more tablespoon oil
Filling
- 2 cups unsweetened vanilla cashew-milk yogurt
- 1 lemon about 2 ounces lemon juice
- 1 cup powdered sweetener of choice adjust to taste
- 1 teaspoon vanilla
- 4 teaspoon xanthan gum This thickens the filling.
Instructions
Tart Crust
- Preheat the oven to 325 or make a no-bake tart.
- Mix together 1¾ cups almond flour, ¼ cup coconut flour, 6 tablespoons avocado oil, 2 tablespoons granulated sweetener of choice and 1 egg (or 1 more tablespoon oil).
- Put the mixture in the middle of the tart pan. Don’t worry if it’s a little crumbly. Use your fingers to press it into the fluted edges, working your way out from the center. After you finish the sides, do the bottom.
- Next, use a round, flat measuring cup to build the crust’s wall. This helps create uniform edges.
- Bake in an oven preheated to 325. Bake 10 minutes. Remove from oven and check it. If the bottom has bubbled up or is deformed, take a round flat cup and gently press down to restore the shape. Then bake another 2-3 minutes until lightly browned.
- Allow to fully cool.
Filling
- Mix 2 cups plant-based cashew yogurt, juice of 1 lemon (about 2 ounces of lemon juice, 1 teaspoon vanilla extract, 1 cup powdered sweetener of choice and adjust for sweetness.
- Whisk in the xanthum gum which will quickly thicken the filling.
- Pour the filling into the tart pan and refrigerate for at least 2 hours so the filling sets.
Decorate the Tart
- Use fruit or berries of choice.
Remove the Tart Pan
- Place tart on a cup and gently let the rim slide down. Use a chef’s knife to carefully remove the bottom of the tart pan. If you decide not to remove the bottom of the tart pan, be sure to cut the tart very carefully so you don't damage the pan's nonstick surface.
Notes
12.7 carbs per serving
Did you try this recipe? Let me know @cathyscakesalon or tag #cathyscakesalon.
Erin Brown says
Fun decorating ideas. I went for the geometric look and loved assembling it. Tastes great, is a nice light dessert.