Gluten-Free Vanilla Cream Fruit Tart

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 summer!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 4 30

Cook Time 15

Total Time 4 20

Servings people

Calories 390kcal

Author Rebecca Taig

Ingredients

Almond Flour Crust

2½ cups almond flour (250grams)
⅓ cup melted unsalted butter, ghee, or refined butter flavored coconut oil
2 tablespoons honey or maple syrup
1 large egg
¼ teaspoon salt

Vanilla Cream

4 large egg yolks
½ cup sugar, coconut sugar, or maple syrup
4 tablespoons corn starch (28 grams)
1 ½ cups full-fat coconut milk, or whole milk
2 tablespoon unsalted butter, or ghee
2 teaspoons vanilla extract
⅛ teaspoon salt

Fruit Topping

⅓ cup strawberries
⅓ cup raspberries
⅓ cup blueberries

Instructions

Almond Flour Crust Instructions

Preheat the oven to 350°. Lightly grease a 9-inch tart pan and set it aside.
In a large bowl stir together the almond flour, honey, melted oil, egg, and salt.
Press down the mixture into the tart pan, making sure to fill in any holes or gaps. Then 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 tart pan onto a baking sheet and into the oven for 12-15 minutes, or until the crust turns a light brown. Allow the crust to completely cool before filling.

Vanilla Cream

In a large bowl or Kitchenaid Mixer, beat the egg yolks and sugar at high speed for 2-3 minutes. The texture should be light and fluffy with a pale lemony color. until light and fluffy. Add the cornstarch to the bowl, mixing for another minute until combined. Turn off the mixer.
Pour the coconut milk into a medium-size saucepan and bring the burner to low heat. Once the coconut milk begins to produce steam, remove it from the burner.
Turn your mixer to 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 entire mixture from the bowl, back into the saucepan, bringing the heat to a medium setting.
Whisk the custard continuously for around 2-3 minutes until bubbles start to form, and the custard reaches 200°F. Once the custard has thickened, turn off the burner and remove the pot from the heat. Whisk in the butter, vanilla extract, and salt.
Pour the custard into a glass bowl and cover it with plastic wrap. Make sure the plastic is touching the cream to help prevent the skin from forming. Refrigerate the cream for a minimum of 4 hours. For best results store overnight.
When ready to use, whisk the cream until smooth, then pipe the cream into the fully baked crust. Top with your favorite fruits. Place the tart back into the refrigerator for 30 minutes before serving.

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