Gluten Free Fruit Tart

This gluten free and vegan recipe showcases the natural color and sweetness of
fresh fruit without distracting from it with copious amounts of sugar and fat.
It's sweet. The crust is crisp and flavorful. It all comes together easily.
Plus, it's beautiful.

Servings: 8

Author:

Prep Time –
30 minutes

Course:

Dessert

Keywords:

Instructions

1 Soak the dates in warm water for 10 minutes. Drain and set aside.
2 In a food processor add walnuts and pulse until they are broken down into pebble
sized pieces. Add each date separately and pulse until it is fully incorporated.
Each date differs in terms of how much moisture is retained so it is best to add
each individually.
3 Lightly oil a tart pan or muffin tin. Press crust mixture into pan so that it is
an even thickness on the bottom and sides: approximately 1/4″. Place in freezer
and start to make filling. If using a tart pan I highly recommend cutting out a
parchment round to cover the bottom so that it’s easier to serve later.
4 Open can of coconut milk from the bottom (don’t shake the can). Carefully pour
off the liquid so that only the cream remains. If you accidentally open it from
the top, stick a butter knife along the edge of the inside and pour out the
liquid.
5 Using a stand mixer, hand mixer, or a spoon combine the ingredients for the
filling until they are fully incorporated and smooth. Place bowl in refrigerator
while slicing berries and fruit.
6 Pour filling into crust and top with an assortment of berries and fruit. Serve
immediately after topping with fruit so that it's as fresh as possible. If you
aren't going to serve immediately, keep the refrigerated filling and crust in
the fridge and place the fruit on right before serving.

Gluten Free Fruit Tart

Course:

Keywords:

🧂 Ingredients

Instructions

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