This gluten free fruit tart has a lightweight, buttery pastry crust, stuffed with a no-cook cream filling, & topped with the season’s freshest fruit!
This gluten free fruit tart has a crisp, buttery base and it is stuffed with a candy, clean filling made from cream cheese and whipped cream, and topped with all of your favourite fruit. My household and I like to cowl the creamy filling with sliced aromatic strawberries, raspberries, blueberries, only a few blackberries, and a few tropical sweetness from a couple of slices of ripe kiwi. Overlook the fork! Choose up that lovely tart slice together with your fingers, and luxuriate in!
Why you will love this gluten free fruit tart recipe
With a gluten free shortcrust pastry on the base and a gentle cream filling, the recent fruit actually shines on this tart. As an alternative of getting to make pastry cream like in our gluten free eclairs or custard, like in our gluten free trifle, which requires tempering eggs and cooking on the stovetop, this recipe makes it straightforward. Here is what makes this one particular:
- The pastry on the base of this fruit tart is flaky and buttery, and melts in your mouth
- The filling is creamy and candy, with hints of cheesecake taste from vanilla and cream cheese
- The no-cook filling is a combination of sweetened and whipped cream cheese and recent whipped cream
- You can also make it in levels, so there is not any stress, beginning with the tart crust days earlier than you propose to fill the fruit tart
- The filling does rather well if it is made a pair hours forward of time and allowed to set for cleaner slices, however it’s also possible to serve the tart immediately for those who’re in a rush
- You get to make use of the season’s greatest fruit, and solely your favorites. In the event you hate kiwi however nonetheless need a few of that inexperienced colour, add some sprigs of recent mint!
The substances you will want
The substances you want for the tart shell are those in our gluten free shortcrust pastry recipe, which is repeated within the recipe card beneath. Particulars on these substances and that recipe are in that put up. The opposite substances you will have to fill and prime this gluten free fruit tart are:
- Confectioners’ sugar: we use this finely floor sugar with added cornstarch to assist forestall clumping so as to add sweetness with out including any texture to the sleek filling
- Cream cheese: I’m closely biased in favor of Philadelphia model cream cheese, however so long as you employ full fats cream cheese within the block (not the bathtub), you will nonetheless get that cheesecakey style and creamy tang
- Vanilla extract: So as to add some depth of taste, use the good things. In the event you actually need to add vanilla taste, attempt utilizing vanilla bean paste as a substitute.
- Kosher salt: Salt brightens the flavors and balances the sweetness
- Heavy whipping cream: that is whipped into tender peaks and folded into the cream cheese combination
- Berries: I like hulled and sliced strawberries, blueberries, blackberries, and raspberries for a wide range of taste, texture and colour
- Kiwi: Peeled and sliced ripe kiwi provides fairly inexperienced colour and a few diverse texture. In the event you don’t love kiwi, do not use them! For added inexperienced colour, attempt including some sprigs of recent mint
- Apricot or apple jelly: We use a pastry brush to brush on both principally clear, mild-tasting jelly on the fruit as soon as it is on prime of the tart filling so as to add shine and preserve moisture.
The best way to make a gluten free fruit tart
This recipe has 3 distinct components: the pastry shell, the creamy filling, and the fruit topping. We cowl all the small print of the right way to make the pastry shell in our recipe for gluten free shortcrust pastry. Here is the way you make the filling and the fruit:
To make the filling
You will want some type of electrical mixer to make a clean filling, however even the smallest, least highly effective hand mixer will work simply fantastic right here. We’ll make the filling in both the bowl of a stand mixer fitted with the whisk attachment, or a big bowl with a hand mixer.
- Place all however about 2 tablespoons of 1 cup of heavy whipping cream in your mixing bowl, and whip on medium-high pace till tender peaks kind. That ought to take about 5 minutes.
- In the event you go too far and find yourself with cream that appears bumpy or curdled, simply whip in a tiny extra cream and it’ll clean issues out.
- Add the confectioners’ sugar, and proceed to beat till you’ve got stiff, shiny peaks.
- Switch the whipped cream to a separate, giant bowl and place the whipped cream within the fridge to relax whilst you whip the cream cheese.
- In the identical giant mixing bowl, place an 8 ounce block of normal cream cheese (it should be at room temperature, or it will not whip clean), vanilla extract, a little bit of salt and the reserved 2 tablespoons cream. Whip the cream cheese combination on medium-high pace till gentle and fluffy (about 5 minutes).
- Now, mix the whipped cream from the fridge with the whipped cream cheese combination in 2 components: For the primary half, whisk the whipped cream into the cream cheese. For the second half, fold it into the filling rigorously till every thing is uniformly mixed.
To assemble the tart
That is the enjoyable half, the place you set the filling in your baked and cooled tart shell, after which adorn it with stunning, ripe fruit.
- Scoop the filling onto the browned and cooled tart crust, and use an offset or silicone spatula to unfold it into a fair layer.
- Embellish the highest with the fruit in no matter sample you want. Generally, I add the fruit by selection, creating concentric circles beginning on the periphery and going all the best way round, after which nesting the subsequent fruit selection in one other circle till I attain the middle. Different instances, I simply randomly scatter fruit. No matter seems stunning to you.
- Use a pastry brush to color the tops of the fruit with a lightweight layer of clear apple or apricot jelly. In case your jelly has been refrigerated, you will need to heat it briefly within the microwave in a microwave-safe bowl. Do not warmth it for greater than a pair seconds, or it’ll boil!
- You possibly can slice and serve the tart instantly. For a cleaner slice, place the assembled fruit tart within the fridge for about an hour to permit the filling to set earlier than slicing and serving.
Gluten free fruit tart ideas & methods
Solely select absolutely ripe fruit
Since it may be onerous to guage the ripeness of sure fruits, significantly at first of that fruit’s season, I attempt to go by odor. Ripe strawberries will odor, nicely, like strawberries sufficient you can inform in the event that they’re ripe sufficient simply by smelling close to the carton within the retailer.
In case your blueberries aren’t ripe sufficient, so long as they’re blue in colour, they are going to ripen a bit off the vine if saved at room temperature. Sadly, raspberries, blackberries, and strawberries will not ripen off the vine, so select rigorously!
Eat together with your palms!
Any time I serve a pie or tart that has a relaxing filling and a pastry-style crust, like gluten free pumpkin pie or this fruit tart, regardless of how tender the crust is, it may be onerous to serve a correctly chilled filling with a pastry shell that’s simply minimize with a fork. So I encourage everybody to choose up the slice of tart or pie—and eat it with their palms!
Be certain your crust is absolutely baked
Make sure to use some type of pie weights (ceramic pie weights are nice, however so are dried beans) on prime of parchment paper whenever you first bake the crust, so it would not puff up. Then bake your pastry crust till it is flippantly golden brown throughout, with some darker brown spots, and dry to the contact. If the crust just isn’t absolutely baked, it might get soggy after you add the cream cheese and whipped cream filling.
Gluten free fruit tart substances and substitution strategies
Gluten free dairy free fruit tart
I’ve by no means discovered a dairy-free cream cheese different that I actually love to switch that ingredient within the filling recipe. There are various options out there available on the market at the moment, together with one from Miyoko’s Kitchen, and for those who just like the style of a kind of, I like to recommend attempting it.
For the heavy whipping cream, you should use the drained cream from a relaxing can of coconut milk, or attempt Silk model dairy free heavy whipping cream different. For dairy free strategies for the butter within the shortcrust pastry, please see that put up (I like Miyoko’s Kitchen or Soften model vegan butter).
Gluten free egg free fruit tart
The one egg on this recipe is the yolk used within the shortcrust pastry recipe. Please see the shortcrust pastry recipe put up for full info, however I like to recommend attempting a melted tablespoon of vegan butter instead of the egg yolk. You possibly can simply skip brushing the uncooked tart crust with the egg white earlier than baking.
FAQs
The filling and topping in a gluten free fruit tart are sometimes gluten free, so long as the thickener used within the filling, if any, is made with cornstarch, not flour. Nevertheless, the shortcrust pastry base is made with wheat flour, until it is a gluten free shortcrust pastry or different gluten free pastry shell.
Did you make any ingredient substitutions, together with presumably lowfat cream cheese or one thing apart from a block of full-fat cream cheese? Different types of cream cheese are inclined to have much more moisture, which they have a tendency to leak.
Sure! The tart shell will be absolutely baked as much as a month forward of time, wrapped tightly, and saved within the freezer. Let it defrost at room temperature earlier than filling it because the recipe instructs. If you would like to totally assemble the tart, as much as 2 hours forward of time, full all the recipe and retailer the tart within the fridge. It should set and slice extra cleanly, even. For longer storage of the crammed tart, as much as in a single day, I like to recommend solely including the cream filling however not the fruit till about 2 hours or much less earlier than serving. Make sure to add the glaze to maintain the fruit moist.
Sure! As an alternative of utilizing a big, 11-inch single tart pan, you should use perforated tart molds and even simply a typical 12-cup muffin tin. Simply minimize the rolled-out shortcrust pastry dough into rounds (for tart molds, use the underside of the mould itself as a information to chop out proper-sized rounds; for a muffin tin, minimize out rounds about 3/4-inch bigger than the diameter of the underside of the wells of your muffin pan). Bake the shells till golden brown, and allow them to cool, then comply with the recipe as written for every particular person tartlet.
Select ripe fruits that are not too moist when minimize into bite-sized items like strawberries, or fruits like raspberries, blueberries and blackberries which can be already bite-sized. Keep away from fruits like melons which can be too watery, or apples, peaches, or nectarines which can be often too onerous in distinction to the creamy filling.
This recipe makes an 11-inch tart that I minimize into 8 equal generous-sized slices. The approximate vitamin info within the recipe card relies on the approximate dietary values in 1 of 8 equal servings. You possibly can, in fact, slice the tart into smaller wedges and get extra servings out of the identical tart.
Recent Gluten Free Fruit Tart
This gluten free fruit tart has a lightweight, buttery pastry crust, stuffed with a no-cook cream filling, & topped with the season’s freshest fruit!
Yield: 8 slices fruit tart
Forestall your display from going darkish
Components
For the shortcrust pastry tart crust
- 1 (50 g (weighed out of shell)) egg at room temperature, separated
- ⅜ cup (3 fluid ounces) chilly water plus extra by the half-teaspoon as essential, iced
- 1 ½ cups (210 g) all goal gluten free flour mix my Higher Than Cup4Cup mix is good, however please click on through for full info on acceptable flour blends, plus extra for dusting
- ¾ teaspoon xanthan gum omit in case your mix already comprises it
- ½ cup (58 g) confectioners’ sugar sifted
- ½ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter roughly chopped (into giant chunks) and chilled
For the filling
- 1 cup (8 fluid ounces) heavy whipping cream chilled
- ½ cup (58 g) confectioners’ sugar sifted
- 8 ounces cream cheese at room temperature (should be block cream cheese, Philadelphia model is greatest, & full fats)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
⠀For the fruit topping
- 8 ounces recent strawberries hulled and sliced about 1/4-inch thick
- 2 recent kiwis peeled and sliced by cross-section, about 1/4-inch thick
- 4 ounces recent blueberries and/or blackberries
- 2 tablespoons apple or apricot jelly
Directions
Make the shortcrust.
-
In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and three/8 cup chilly water till nicely mixed. Add some ice to the combination to maintain it chilly, and set it apart.
-
In a big bowl, place the flour, xanthan gum, confectioners’ sugar, and salt, and whisk to mix nicely.
-
Add the chopped and chilled butter, and toss to coat the butter within the dry substances.
-
Press every floured chunk of butter between a floured thumb and forefinger to flatten.
-
Create a nicely within the middle of the massive bowl of dry substances, add the egg yolk and water combination, taking care to filter out the ice.
-
Combine to mix. The dough will come collectively.
-
If there are any very crumbly bits, add extra ice water by the half-teaspoon and blend to mix. Knead the dough collectively flippantly simply sufficient to press it right into a disk.
-
Switch the dough to a big piece of plastic wrap. Cowl and press right into a disk.
-
Refrigerate for at the very least 2 hours or as much as in a single day. You possibly can chill the tightly-covered tart dough for as much as per week, however it might be too troublesome to roll out at first. Simply permit it to relaxation at room temperature for about 10 minutes or till it rolls extra simply (however make certain the dough stays chilly).
-
As soon as the dough has chilled, preheat your oven to 375°F. Grease the underside and sides of an 11-inch spherical tart pan with a detachable backside and set it apart.
-
Unwrap the dough, then flip it out onto a well-floured floor. Mud the floor with a bit extra flour, and roll it out with a rolling pin right into a 1/2-inch thick rectangle.
-
Fold the rectangle in half lengthwise, mud once more flippantly with flour, and roll the dough out once more right into a 1/2-inch thick rectangle.
-
As soon as extra, fold the rectangle in half lengthwise, after which fold once more widthwise to create a thick sq..
-
Mud the sq. flippantly with flour, and roll the dough out right into a spherical that’s about 13-inches in diameter (or about 2 inches bigger in diameter than the tart pan you’ve got chosen) and a bit lower than 1/4-inch thick (not fairly 1/8-inch).
-
Switch the spherical of dough to the ready tart pan, and press it gently into the underside and the edges of the pan.
-
Utilizing a knife or kitchen shears, trim the perimeters of the dough flush with the higher fringe of the edges of the pan.
-
Pierce the underside and sides of the tart crust with the tines of a fork about 25 instances.
-
Brush the underside floor of the crust generously with the egg white. Place the crust within the freezer for about 5 minutes or till it’s starting to really feel agency.
-
Cowl the underside of the crust with parchment paper, after which dried beans or warmth protected pie weights.
-
Place the tart crust within the middle of the preheated oven and bake for 20 minutes at 375°F.
-
Scale back the oven temperature to 350°F, and take away the parchment and pie weights from the tart.
-
Return the tart crust to the oven and bake at 350°F for an additional 10 minutes or till dry to the contact and flippantly golden brown in spots.
-
Take away the tart crust from the oven and permit it to chill absolutely earlier than filling.
Make the filling.
-
Switch 2 tablespoons of the cream to a small bowl and set it apart.
-
Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, place the remaining cream and beat on medium-high pace till tender peaks kind.
-
Add the confectioners’ sugar, and proceed to beat till stiff, shiny peaks kind. Switch the whipped cream to a separate, medium-size bowl and place within the fridge to relax whilst you beat the cream cheese.
-
In the identical mixing bowl, place the cream cheese, vanilla, salt and reserved 2 tablespoons cream.
-
With the paddle attachment if utilizing a stand mixer, or the balloon whisks if utilizing a handheld mixer, beat the cream cheese combination on medium-high pace till clean and light-weight (about 5 minutes).
-
Take away the whipped cream from the fridge, add half of it to the cream cheese combination, and whisk to mix.
-
Add the remaining whipped cream, and fold it into the filling rigorously till mixed.
Assemble the tart.
-
Place the filling on prime of the cooled tart crust, and use an offset or silicone spatula to unfold it into a fair layer.
-
Embellish the highest with the ready fruit in no matter sample you want. Generally, I like to position fruit by the sort in concentric circles on prime of the filling, and different instances I place it randomly. So long as the colours of the fruit are diverse, it is going to be stunning.
-
Utilizing a pastry brush, paint the tops of the fruit with a lightweight layer of jelly. If the jelly has been refrigerated, chances are you’ll want to position it in a small microwave-safe bowl and heat it for a couple of seconds (actually, simply seconds) within the microwave to loosen it first.
-
Slice and serve instantly, or, for a cleaner slice, place the assembled fruit tart within the fridge for about an hour to permit the filling to set.
Notes
I feel this fruit tart tastes greatest with a flaky tart crust, like this recipe instructs. In the event you’d desire, although, you may make it utilizing a gluten free graham cracker crust, utilizing a tart pan as a substitute of a pie plate.
Vitamin info.
Vitamin info is an estimate solely from on-line calculators, offered as a courtesy, and shouldn’t be relied on below any circumstances.
Vitamin
Energy: 449kcal | Carbohydrates: 50g | Protein: 5g | Fats: 33g | Saturated Fats: 20g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.5g | Ldl cholesterol: 113mg | Sodium: 314mg | Potassium: 182mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1228IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 0.4mg
Recent Gluten Free Fruit Tart
This gluten free fruit tart has a lightweight, buttery pastry crust, stuffed with a no-cook cream filling, & topped with the season’s freshest fruit!
Yield: 8 slices fruit tart
Forestall your display from going darkish
Components
For the shortcrust pastry tart crust
- 1 (50 g (weighed out of shell)) egg at room temperature, separated
- ⅜ cup (3 fluid ounces) chilly water plus extra by the half-teaspoon as essential, iced
- 1 ½ cups (210 g) all goal gluten free flour mix my Higher Than Cup4Cup mix is good, however please click on through for full info on acceptable flour blends, plus extra for dusting
- ¾ teaspoon xanthan gum omit in case your mix already comprises it
- ½ cup (58 g) confectioners’ sugar sifted
- ½ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter roughly chopped (into giant chunks) and chilled
For the filling
- 1 cup (8 fluid ounces) heavy whipping cream chilled
- ½ cup (58 g) confectioners’ sugar sifted
- 8 ounces cream cheese at room temperature (should be block cream cheese, Philadelphia model is greatest, & full fats)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
⠀For the fruit topping
- 8 ounces recent strawberries hulled and sliced about 1/4-inch thick
- 2 recent kiwis peeled and sliced by cross-section, about 1/4-inch thick
- 4 ounces recent blueberries and/or blackberries
- 2 tablespoons apple or apricot jelly
Directions
Make the shortcrust.
-
In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and three/8 cup chilly water till nicely mixed. Add some ice to the combination to maintain it chilly, and set it apart.
-
In a big bowl, place the flour, xanthan gum, confectioners’ sugar, and salt, and whisk to mix nicely.
-
Add the chopped and chilled butter, and toss to coat the butter within the dry substances.
-
Press every floured chunk of butter between a floured thumb and forefinger to flatten.
-
Create a nicely within the middle of the massive bowl of dry substances, add the egg yolk and water combination, taking care to filter out the ice.
-
Combine to mix. The dough will come collectively.
-
If there are any very crumbly bits, add extra ice water by the half-teaspoon and blend to mix. Knead the dough collectively flippantly simply sufficient to press it right into a disk.
-
Switch the dough to a big piece of plastic wrap. Cowl and press right into a disk.
-
Refrigerate for at the very least 2 hours or as much as in a single day. You possibly can chill the tightly-covered tart dough for as much as per week, however it might be too troublesome to roll out at first. Simply permit it to relaxation at room temperature for about 10 minutes or till it rolls extra simply (however make certain the dough stays chilly).
-
As soon as the dough has chilled, preheat your oven to 375°F. Grease the underside and sides of an 11-inch spherical tart pan with a detachable backside and set it apart.
-
Unwrap the dough, then flip it out onto a well-floured floor. Mud the floor with a bit extra flour, and roll it out with a rolling pin right into a 1/2-inch thick rectangle.
-
Fold the rectangle in half lengthwise, mud once more flippantly with flour, and roll the dough out once more right into a 1/2-inch thick rectangle.
-
As soon as extra, fold the rectangle in half lengthwise, after which fold once more widthwise to create a thick sq..
-
Mud the sq. flippantly with flour, and roll the dough out right into a spherical that’s about 13-inches in diameter (or about 2 inches bigger in diameter than the tart pan you’ve got chosen) and a bit lower than 1/4-inch thick (not fairly 1/8-inch).
-
Switch the spherical of dough to the ready tart pan, and press it gently into the underside and the edges of the pan.
-
Utilizing a knife or kitchen shears, trim the perimeters of the dough flush with the higher fringe of the edges of the pan.
-
Pierce the underside and sides of the tart crust with the tines of a fork about 25 instances.
-
Brush the underside floor of the crust generously with the egg white. Place the crust within the freezer for about 5 minutes or till it’s starting to really feel agency.
-
Cowl the underside of the crust with parchment paper, after which dried beans or warmth protected pie weights.
-
Place the tart crust within the middle of the preheated oven and bake for 20 minutes at 375°F.
-
Scale back the oven temperature to 350°F, and take away the parchment and pie weights from the tart.
-
Return the tart crust to the oven and bake at 350°F for an additional 10 minutes or till dry to the contact and flippantly golden brown in spots.
-
Take away the tart crust from the oven and permit it to chill absolutely earlier than filling.
Make the filling.
-
Switch 2 tablespoons of the cream to a small bowl and set it apart.
-
Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, place the remaining cream and beat on medium-high pace till tender peaks kind.
-
Add the confectioners’ sugar, and proceed to beat till stiff, shiny peaks kind. Switch the whipped cream to a separate, medium-size bowl and place within the fridge to relax whilst you beat the cream cheese.
-
In the identical mixing bowl, place the cream cheese, vanilla, salt and reserved 2 tablespoons cream.
-
With the paddle attachment if utilizing a stand mixer, or the balloon whisks if utilizing a handheld mixer, beat the cream cheese combination on medium-high pace till clean and light-weight (about 5 minutes).
-
Take away the whipped cream from the fridge, add half of it to the cream cheese combination, and whisk to mix.
-
Add the remaining whipped cream, and fold it into the filling rigorously till mixed.
Assemble the tart.
-
Place the filling on prime of the cooled tart crust, and use an offset or silicone spatula to unfold it into a fair layer.
-
Embellish the highest with the ready fruit in no matter sample you want. Generally, I like to position fruit by the sort in concentric circles on prime of the filling, and different instances I place it randomly. So long as the colours of the fruit are diverse, it is going to be stunning.
-
Utilizing a pastry brush, paint the tops of the fruit with a lightweight layer of jelly. If the jelly has been refrigerated, chances are you’ll want to position it in a small microwave-safe bowl and heat it for a couple of seconds (actually, simply seconds) within the microwave to loosen it first.
-
Slice and serve instantly, or, for a cleaner slice, place the assembled fruit tart within the fridge for about an hour to permit the filling to set.
Notes
I feel this fruit tart tastes greatest with a flaky tart crust, like this recipe instructs. In the event you’d desire, although, you may make it utilizing a gluten free graham cracker crust, utilizing a tart pan as a substitute of a pie plate.
Vitamin info.
Vitamin info is an estimate solely from on-line calculators, offered as a courtesy, and shouldn’t be relied on below any circumstances.
Vitamin
Energy: 449kcal | Carbohydrates: 50g | Protein: 5g | Fats: 33g | Saturated Fats: 20g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.5g | Ldl cholesterol: 113mg | Sodium: 314mg | Potassium: 182mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1228IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 0.4mg
Thanks for stopping by!
Hello, I’m Nicole. I create gluten free recipes that actually work and style nearly as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok!
