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Fresh Fruit Tart (Gluten-free and Dairy-Free)

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I originally made this a few years ago when I needed something for a special occasion. If you need to wow guests, this is one spectacular way of doing it. Don’t be intimidated by the long list of ingredients or steps either, it’s really not very hard. And the best part is that it tastes heavenly.

Further Food Nutritionist Commentary:

The fats from this dessert are coming mainly from heart-healthy sources including almond flour and eggs. Although the fat from the coconut milk is mostly saturated fat, its structure allows the body to quickly use it for energy and therefore it is less harmful than the saturated fat from animal products.

I love that this recipe uses natural sugars, and that, per serving for a dessert, the total sugars remain fairly low. The natural sugars are also balanced out by the protein and fat in the recipe, which allows for slow and steady digestion as well as energy!

By Amy Shapiro, MS, RD, CDN
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Fresh Fruit Tart (Gluten-free and Dairy-Free)

  • Prep Time:1 hr and 15 mins
  • Cook Time:1 hr + refrigeration time
  • Servings: 8

Ingredients

For the Tart:
3 cups almond flour
¼  teaspoon salt
⅛ teaspoon nutmeg
½ cup butter or palm shortening
1 teaspoon apple cider vinegar
1 egg

 

For the Pastry Cream:
6 egg yolks
2 tablespoons honey
1 ½ teaspoons gelatin
14 ounce-can coconut milk
2 ripe bananas
1 teaspoon vanilla extract

 

For the Topping:
3 cups mixed fruit

Instructions

For the Tart:

  1. Preheat oven to 325° F.
  2. Add all dry ingredients to the food processor and pulse 1-2 times.
  3. Add diced butter or palm shortening and pulse until the butter is pea-sized.
  4. With the processor running, add wet ingredients and mix until a dough is formed.
  5. 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.
  6. Place in the oven and bake for 25 minutes, then let cool.

 

For the pastry cream:

  1. Beat egg yolks with the honey.
  2. In a medium saucepan, heat the coconut milk over medium heat.
  3. Add the gelatin to the coconut milk and stir until dissolved.
  4. Slowly stir some of the coconut milk mixture into the egg mixture to bring them to the same temperature, which prevents scrambled eggs!)
  5. Gently return the warmed egg and coconut mixture back into the saucepan with the remaining coconut milk, whisking constantly.
  6. Whisk for 5 minutes over the heat and then add the mashed bananas.
  7. Continue whisking until the mixture is thick, 2-3 minutes more, until the texture resembles pudding.
  8. Add vanilla extract and stir to incorporate.
  9. Take off heat and cool in refrigerator for at least an hour.
  10. When the mixture is cool, pour into the tart shell.

 

Assemble:

  1. 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.

Nutrition Information

Per Serving:  Calories: 564; Total Fat: 47g; Saturated Fat: 20g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 211mg; Sodium: 179mg; Potassium: 252mg; Carbohydrate: 30g; Fiber: 6g; Sugar: 15g; Protein: 15g

Nutrition Bonus:   Iron: 21%; Calcium: 12; Vit A: 12%

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8 thoughts on “Fresh Fruit Tart (Gluten-free and Dairy-Free)

  1. Angela

    Thank you so much for sharing this wonderful recipe! I substituted pecan/ egg / coconut flour for the tart crust due to almond allergies. Wonderful.

    Reply
  2. Michele Cox

    Hi,
    My husband has digestive issues and can only eat soft, mushy or liquified food….he can occasionally get away with eating fruit, and it’s his birthday! I have company coming and thought maybe if I made a fruit tart, he could at least eat the insides and fruit. The guests eat gluten free so I’m going to use gluten-free graham crackers and make the crust that way. (nut allergies are involved also). My question is this: I am NOT a fan of bananas! Is it possible to leave these out and still have the consistency be OK? I’ve made lemon meringue pies and lemon curd, and custards all from scratch, so the cooking involved isn’t scaring me a bit. The recipe sounds great except for the bananas!!
    Please advise if you can asap…..I need to make this on Saturday, April 21, 2018…

    Reply
    1. Recipe Team

      Hi Michele:
      You will need to substitute something for the bananas. Maybe yogurt? Or applesauce? Good luck-let us know how it works out. The Recipe Team.

      Reply
  3. Maia Levin

    I am in the midst of cooking this now. My crusty did also come back looking a little dry but I’ve never made pie before so Hopefully it tastes good!
    Also, my cream looks way more yellow than yours in the picture. And I put it to cool in the fridge even though is wasn’t very “pudding-like”….
    I will let you know how it tastes!

    Reply
  4. mustlovedogs

    Well, I certainly gave it a shot. I’m not a newbie to gluten-free dairy-free cooking and baking, but wanted to try something new for a tea party this week. The night before the party I tried to make the crust. I followed each direction exactly as written, but the mixture was most certainly not dough-y. I pressed it into the pie pan, baked it, and the consistency upon removing was still dry and crumbly, just toasted, not a firm crust. So I went to bed, resolving to fix it in the morning. The next day I put it back into the processor, added more shortening and another egg, for good measure, because I had nothing to lose -just to try and moisten it. After baking and cooling….it was pretty bad. My mom actually took photos of me that morning because she came downstairs in the morning and (after prepping for the tea party) the entire kitchen was a mess, bakeware piled on every surface, and I looked pretty haggard. It made her laugh so she started snapping photos. She even took a photo as I took the crust out of the oven and I burst into tears. It was pretty comical, actually, because I was definitely on a hormonal surge that morning and was going straight from laughing at the absurdity of the amount of dishes in the sink directly into sobbing, then back to laughing, then back to more tears. Unfortunately, the crust ended up in the trash. However – the filling and fresh fruit made for great parfaits, and the party was still a success. I must have done something wrong, or there may be a few kinks to work out in the recipe!

    Reply
    1. thrivingonpaleo Post author

      Oh no! I have no idea why this wouldn’t have worked for you. I’ve made this countless times – in fact the crust part is my go-to crust recipe for other things like quiches, etc. as well. The only things I can think of was that your shortening was too soft? Or that you maybe used almond meal instead of almond flour? I do admit I typically use cold butter instead of shortening but I have made it successfully with the shortening too a few times. I’m so sorry it didn’t work for you! Trust me, I’ve been in that frustrated state that you described and I feel so bad for being the cause of that for you! 🙁
      -Michele

      Reply

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