Fresh Fruit Tart (Gluten-free and Dairy-Free) Print 21 LikeDislike By Michele Spring I originally made this a few years ago when I needed something for a special occasion.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. The gelatin helps to create the perfect consistency, while also giving you all the benefits of collagen, such as helping strengthen hair and nails and improve gut health. And the best part is that this tart tastes heavenly.
Nancy Rose October 23, 2021 at 4:26 amMy son has a nut allergy what could I use instead of almond flour. I need to keep it gluten free, dairy free and nut free. I want to make this tomorrow Reply ↓
Recipe Team August 30, 2019 at 2:55 amThank you for the question. When we say diry free, we mean no milk, cheese or other products that come from cows. You can find egg free recipes here https://www.furtherfood.com/diet_restriction/egg-free/ Good luck. Reply ↓
Angela July 9, 2018 at 10:55 amThank you so much for sharing this wonderful recipe! I substituted pecan/ egg / coconut flour for the tart crust due to almond allergies. Wonderful. Reply ↓
Michele Cox April 18, 2018 at 1:46 pmHi, 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 ↓
Recipe Team April 20, 2018 at 9:33 amHi 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 ↓
Maia Levin February 13, 2018 at 7:29 pmI 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 ↓
mustlovedogs March 10, 2016 at 3:51 pmWell, 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 ↓
thrivingonpaleo Post authorMarch 14, 2016 at 8:54 pmOh 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! đ -Michele Reply ↓
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