Gluten Free Vanilla Fruit Tart
This delicious tart starts with a shortbread crust, a firm sweet-tart filling, and is topped with succulent fruit and a tropical-tasting glaze.
Servings Prep Time
8people 30minutes
Cook Time
20-22minutes
Servings Prep Time
8people 30minutes
Cook Time
20-22minutes
Ingredients
Crust
  • 3/4c butter, slightly softened
  • 1 Tbsp fresh orange zestloose, not packed
  • 1/2c powdered sugarif you’d like to use unrefined, powder in a blender 1/2 c coconut sugar and 1/2 Tbsp arrowroot
  • 1 1/2c gluten free flour mixtureFor best results use 1 cup GF flour and 1/2 cup Kfibre, see notes about flour options, Doors #2 & 3
Filling
  • 1cup white chocolatesee notes
  • 8oz cream cheese, softened
  • 1/2tsp pure vanilla extract
  • 1/3c goat yogurt or sour cream
Fruit
  • 2-4cups rinsed, cut up fruit of your choicesee notes on recommendations
Glaze
  • 1/3c pineapple juice
  • 1 tsp lime juice1 lime is plenty to provide this
  • 1tsp arrowroot powder
Instructions
Crust
  1. Cream butter, zest and powdered sugar together with a mixer. Add flour and Kfibre (optional) and beat until combined. It may appear crumbly, but it’s perfect if it comes together when pressed in your hands and forms a smooth ball. If it’s sticky, place it in the refrigerator for 5 minutes and it will be easier to press into your pan.
Filling
  1. In a double boiler, melt white chocolate until smooth. In a separate bowl, beat softened cream cheese, vanilla, and yogurt. Add melted white chocolate and beat until it’s completely combined.
Fruit
  1. Rinse and pat dry any fruit you’re using. Allow any cut-up fruit to sit on a paper towel so any extra juices will not bleed and spread across the filling or seep into the crust.
Glaze
  1. Combine arrowroot and lime juice in a small saucepan and whisk until smooth. Add pineapple juice. Stirring constantly, heat over medium on your stove until the mixture thickens. Remove it from heat and allow it to cool a bit before brushing it over the fruit.
Recipe Notes

Preheat oven to 325 degrees.

Press dough into an 11″ tart pan (see options for other sizes above).  If you’re using aluminum pans you’re going to want to grease them heavily.  Bake for 20-22 minutes, or until the edges are golden brown.  Remove from oven and cool.  To move the tart to a serving dish it’s often easiest if the crust is chilled first.  Place the entire pan over  some flat container, like a wide glass, to remove the outer tart ring. Slide a long knife between the metal bottom of the pan and the crust and work it around slowly until you feel the crust separate from the pan.  Slide it onto your serving dish where you can add filling, fruit, and glaze.

Pour filling onto cooled crust and smooth it with a spatula, working it near the edges of the crust.  Place back into the refrigerator to firm up the filling while you’re preparing the fruit and glaze.  Rinse and pat dry any fruit you’re using, and arrange as you like.  When the glaze is cooled a bit, brush over the fruit and filling, but try to avoid brushing the crust to prevent it from becoming soggy.

The crust and filling can be made and assembled a few days in advance, but do not add the fruit and glaze until the last few hours before serving.

*organic