This gluten-free fruit tart has fresh seasonal berries, rich vanilla cream, on top of a sweet almond flour crust making a show-stopping dessert!
This lovely fruit tart is the perfect dessert to bring to your next outing, both gluten and dairy-free, with no refined sugar.
What is a fruit tart?
A fruit tart traditionally is made with a thick shortbread crust and a vanilla pastry cream filling.
Tips For Making The Best Dairy-Free Vanilla Pastry Cream
This vanilla pastry cream has a pudding-like texture with a sweet vanilla flavor.
Here are some tips for making the best pastry cream:
- Whisk the milk continuously for a full 3-5 minutes to help thicken the cream.
- The milk must come to a complete boil for at least 1 minute in order to properly thicken.
- Once the cream has formed, pour the cream into a glass container and then place a piece of saran wrap directly over the top of the cream. This will help to avoid the skin from forming.
- Set the cream in the refrigerator for a minimum of 4 hours.
- Fill the tart with the cream 1 hour before serving.
What Fruits To Use
In this recipe, I used a variety of berries, but you can experiment with multiple fruit options including:
- Red Raspberries
- Black Raspberries
- Mandarin Oranges
Did You Enjoy My Gluten-Free Vanilla Cream Fruit Tart?
I would love to know your thoughts, leave a comment below!
Gluten-Free Vanilla Cream Fruit Tart
- 1/4 cup water
- 1/4 cup arrowroot powder
- 1 can full-fat coconut milk
- 5 egg yolks
- 5 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter, ghee, or coconut oil
- 1/8 teaspoon salt
Almond Flour Crust
- 2 cups almond flour
- 1/4 cup unsalted butter, ghee, or coconut oil -melted
- 2 tablespoons maple syrup
- 1 large egg
- 1/4 teaspoon salt
- 1 cup berries
- In a small bowl whisk together 1/4 cup of water and 1/4 cup of arrowroot powder, until arrowroot fully dissolves. Set aside.
- Pour the coconut milk into a medium-size saucepan and bring it to low heat. Once the coconut milk begins to produce steam, remove from the burner.
- In a large bowl or Kitchenaid Mixer, add in the 5 egg yolks and 5 tablespoons of maple syrup. Mix on high speed for 2 minutes, until light and fluffy.
- Turn your mixer onto the lowest speed setting and very slowly pour the steamed coconut milk into the egg mixture. Make sure to pour slowly or you risk the eggs curdling. Once all the milk is added, pour the mixture back into the saucepan.
- Turn the heat to medium/high, and whisk in the arrowroot powder mixture. Continue to whisk the cream for around 3-5 minutes. Continue to stir until the custard has thickened, it should be thick enough to coat the back of a spoon.
- Remove from heat and whisk in the oil, vanilla, and salt. Continue to whisk until you have a smooth velvety mixture, then pour the cream into a glass bowl. Cover the cream with plastic wrap, directly placing it on to of the mixture to avoid the skin from forming.
- Refrigerate the cream for a minimum of 4 hours. For best results store overnight.
Almond Flour Crust
- Preheat the oven to 350°. Lightly grease a 9-inch tart pan and set aside.
- In a large bowl mix together the almond flour, maple syrup, melted oil, egg, and salt.
- Take the mixture and press down into the tart pan. Place a piece of parchment paper over the top of the tart, pressing the crust into the pan to help create an even layer.
- Prick the bottom of the crust several times with a fork. Then place the crust into the oven and bake for 10-12 minutes. Allow the crust to completely cool before filling.
- To assemble the tart: pour the custard into the baked crust, then top with your favorite choice of fruit. Place the tart back into the refrigerator for 30 minutes before serving.