Gluten And Dairy Free Fresh Fruit Tart Recipes

FRESH FRUIT TART (GLUTEN-FREE AND DAIRY-FREE)

Steps:

• For the Tart:Preheat oven to 325° F.Add all dry ingredients to the food processor and pulse 1-2 times.Add diced butter or palm shortening and pulse until the butter is pea-sized.With the processor running, add wet ingredients and mix until a dough is formed.Take the dough out of the processor and using your hands, spread in a tart or pie pan. Pat it down evenly all around the pan.Place in the oven and bake for 25 minutes, then let cool. For the pastry cream:Beat egg yolks with the honey.In a medium saucepan, heat the coconut milk over medium heat.Add the gelatin to the coconut milk and stir until dissolved.Slowly stir some of the coconut milk mixture into the egg mixture to bring them to the same temperature, which prevents scrambled eggs!)Gently return the warmed egg and coconut mixture back into the saucepan with the remaining coconut milk, whisking constantly.Whisk for 5 minutes over the heat and then add the mashed bananas.Continue whisking until the mixture is thick, 2-3 minutes more, until the texture resembles pudding.Add vanilla extract and stir to incorporate.Take off heat and cool in refrigerator for at least an hour.When the mixture is cool, pour into the tart shell. Assemble:Place sliced fruit, berries, etc. on top of the pastry cream in a pleasing manner. It is easiest to put the bigger fruits down first and then sprinkle any blueberry-type berries in the spaces leftover. For the Tart: Preheat oven to 325° F. Add all dry ingredients to the food processor and pulse 1-2 times. Add diced butter or palm shortening and pulse until the butter is pea-sized. With the processor running, add wet ingredients and mix until a dough is formed. Take the dough out of the processor and using your hands, spread in a tart or pie pan. Pat it down evenly all around the pan. Place in the oven and bake for 25 minutes, then let cool. For the pastry cream: Beat egg yolks with the honey. In a medium saucepan, heat the coconut milk over medium heat. Add the gelatin to the coconut milk and stir until dissolved. Slowly stir some of the coconut milk mixture into the egg mixture to bring them to the same temperature, which prevents scrambled eggs!) Gently return the warmed egg and coconut mixture back into the saucepan with the remaining coconut milk, whisking constantly. Whisk for 5 minutes over the heat and then add the mashed bananas. Continue whisking until the mixture is thick, 2-3 minutes more, until the texture resembles pudding. Add vanilla extract and stir to incorporate. Take off heat and cool in refrigerator for at least an hour. When the mixture is cool, pour into the tart shell. Assemble: Place sliced fruit, berries, etc. on top of the pastry cream in a pleasing manner. It is easiest to put the bigger fruits down first and then sprinkle any blueberry-type berries in the spaces leftover.
• For the Tart: Preheat oven to 325° F. Add all dry ingredients to the food processor and pulse 1-2 times. Add diced butter or palm shortening and pulse until the butter is pea-sized. With the processor running, add wet ingredients and mix until a dough is formed. Take the dough out of the processor and using your hands, spread in a tart or pie pan. Pat it down evenly all around the pan. Place in the oven and bake for 25 minutes, then let cool. For the pastry cream: Beat egg yolks with the honey. In a medium saucepan, heat the coconut milk over medium heat. Add the gelatin to the coconut milk and stir until dissolved. Slowly stir some of the coconut milk mixture into the egg mixture to bring them to the same temperature, which prevents scrambled eggs!) Gently return the warmed egg and coconut mixture back into the saucepan with the remaining coconut milk, whisking constantly. Whisk for 5 minutes over the heat and then add the mashed bananas. Continue whisking until the mixture is thick, 2-3 minutes more, until the texture resembles pudding. Add vanilla extract and stir to incorporate. Take off heat and cool in refrigerator for at least an hour. When the mixture is cool, pour into the tart shell. Assemble: Place sliced fruit, berries, etc. on top of the pastry cream in a pleasing manner. It is easiest to put the bigger fruits down first and then sprinkle any blueberry-type berries in the spaces leftover.

FRUIT TART WITH VANILLA CREAM (GLUTEN FREE, DAIRY FREE, PALEO)

Steps:

• To make vanilla pastry cream, whisk together 1/4 cup water and 1/4 cup arrowroot powder in a small bowl and set aside.
• Pour coconut milk into medium sauce pan and gently heat until steaming but not boiling.
• Meanwhile, with a hand blender, whisk together egg yolks and maple syrup on medium speed for 2 minutes. Turn hand mixer on low and VERY slowly (to prevent eggs from cooking) drizzle hot coconut milk into egg mixture. Go slow or eggs will curdle and cook.
• Once all coconut milk has been added, return mixture back into saucepan and turn onto low/medium heat. Stir the mixture continually for about 5 minutes. Whisk in arrowroot mixture until fully incorporated. Continue to stir continually, until mixture thickens and coats the back of the spoon and is smooth and free of lumps - about 2-3 minutes. Keep stirring to keep clumps from forming on the bottom. The ideal temperature to get a nice set is 165'F, but not any higher. Remove from heat and stir in vanilla extract and 1 tablespoon of fat of choice. Pour pastry cream into large glass bowl and place a round piece of parchment paper directly on the surface (to prevent a skin from forming) and chill for at least 4 hours (or overnight.)
• To make crust, preheat oven to 350'F and liberally grease a 9 inch tart pan. Set aside.
• In a large bowl, mix together almond flour, melted fat of choice, maple syrup, egg, and salt until well incorporated. Press mixture evenly into bottom and sides of tart pan. Prick the bottom of the crust several times with a fork to prevent puffing up. Bake for 10 minutes, until crust is starting to get golden. Allow to cool completely.
• To assemble fruit tart: pour chilled pastry cream into cooled crust and smooth the top. Add whatever fruit or berries make you happy. Chill for 30 minutes before serving. (Fruit tart is best served within a few hours.)

GLUTEN- AND DAIRY-FREE FRESH FRUIT TART

Steps:

• For the filling. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined.
• As the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes.
• Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.
• For the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray.
• Make the crust. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Whisk to combine. Add the cubed vegan butter on top. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Scrape down the sides and bottom. Pour in the water 1 tablespoon at a time. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more.
• Transfer the dough into the prepared tart pan. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. If there are any bare spots, patch it up using the trimmed off dough. Dock the bottom of the crust with a fork. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake the tart until golden brown, 35 to 40 minutes. Let cool completely.
• For the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving.

PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
• Mix almond meal, oat flour, and baking powder together in a bowl.
• Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
• Press dough into the prepared tart pan. Arrange pears on top.
• Bake in the preheated oven until golden brown, 22 to 25 minutes.