Gluten- and Dairy-Free Fresh Fruit Tart
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 283
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 5
- Cholesterol
- 46
- Sodium
- 211
- Total: 9 hr (includes chilling and setting times )
- Active: 45 min
Ingredients
Filling:
1 cup (240 milliliters) unsweetened almond milk (see Cook's Note)
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 cup (50 grams) granulated sugar
1/4 cup (30 grams) tapioca flour
1 large egg
Crust:
Nonstick cooking spray, for the pan
3/4 cup (90 grams) gluten-free all-purpose flour
2/3 cup (60 grams) almond flour
2 tablespoons (23 grams) certified gluten-free oat flour
2 tablespoons (15 grams) tapioca flour
1/4 cup (50 grams) granulated sugar
1/4 teaspoon kosher salt
6 tablespoons (84 grams) vegan unsalted butter, cubed and chilled
2 tablespoons ice water
Topping:
6 fresh large strawberries, hulled and halved
1 medium kiwi, peeled and sliced into 1/4-inch rounds
1/2 cup fresh blueberries
1/3 cup fresh blackberries
Directions
Special equipment:
a 9-inch tart pan with a removable bottom- 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.
Cook’s Note
While any unsweetened almond milk will work, I recommend using something on the creamier side, as it will allow the custard filling to thicken and come together more easily.