Sunday, March 10, 2013

Gluten Free Dairy Free Fresh Fruit Tart

I made some pretty awesome tarts (I must say) for a dear friend and co worker. She was recently transferred to a different department after 13 years of great work in the sensory lab; we miss her so much but she is right down the hall and we still get to see her. Of course, as a dietitian and chef, I love to accommodate dietary restrictions and food intolerances!

Here is the recipe, a combination of many ideas I saw online. I actually made two tarts in order to share with both her new department (our great friends in the cafe!) and ours. This recipe doubles easily, making once batch of dough at a time though (due to space in the food processor).

Fresh Fruit Tart with Almond Crust and Tofu Filling 

For the Crust:1 cup gluten free all purpose baking flour
1 cup almond flour
 ½ tsp. cinnamon
Pinch of salt
6 Tbsp. coconut oil
¼ cup agave nectar

For the Filling:8 oz. container Tofutti® plain Better Than Cream Cheese
¼ cup agave nectar
1 tsp. vanilla
5-6 large strawberries, sliced
1-2 kiwis, peeled and sliced
1 cup black berries or blueberries
½ cup mandarin oranges, packed in juice, drained and patted dry
For the Glaze:¼ cup apricot preserves
1 Tbsp. water

Combine both the all purpose flour and the almond flour in a food processor. Add salt, cinnamon and  coconut oil (or half butter).

Pulse until crumbly; add in agave and pulse until dough  forms. Wrap tighly in plactic wrap and chill in refrigerator for about 1 hour. 

Preheat oven to 350F. Once chilled, roll out dough using 2 pieces of plastic wrap to prevent sticking. Roll a little larger than 9-10 inch crust, about 1/4-1/2 inch thick.
Carefully peel off top piece of plastic and use other piece of plastic to help transfer dough onto tart pan, inverting dough so that the plastic faces up. carefully press into pan and peel off plastic. Any torn pieces can just be pressed into crust (it will all just bake up together).
Coat crust with cooking spray and top with a piece of foil. Use pie weight or dry beans to help hold crust in shape. Pour over foil covered crust. I used a mixed bean soup that was in my pantry for way too long. Rice works too. You can save the rice or beans in a container once cool and make them your dedicated "pie weights":). Bake for 15-18 mintues until crust crisps like a cookie. Crust will harden a bit more as it cools. Crusts can be made a day ahead of time. This is what I did.
Tofutti Brand Plain Better Than Cheese Cream 8 Ounce
Here is the stuff I used for the filling. There are other brands out there, but this one tastes the best. Find it in the organic/specialty dairy section. Or try making your using silken tofu. Combine ingredients for filling a medium bowl and mix well until smooth. Add any additional flavoring you wish...just as a tablesppon of rum.

Spread mixture over crust. I prepared my tarts on the day they were going to be eaten. The crust will get soggy if they are made too far in advance.

I used star fruit as my first layer, but you can use kiwi if you would like.
Decorate tart as desired, using any combination of fruits you would like.
Here is how my first tart turned out. Once built. Place ingredients for glaze in  microwave safe bowl and heat until melted. Puree mixture if needed to smooth out. Use a pastry brush to gently brush mixture over fruit.
Voila! Here they are right before surprising Carina!!! Even the non gluten free non dairy free peeps enjoyed this! As for Nutrition facts...well...sorrry folks...ran out of's comin!!!

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