Gluten-Free Fruit Tart Recipe

This gluten-free fruit tart is the perfect way for you to celebrate seasonal fruits and showcase your creativity all in one delicious dessert.

The Perfect Fruit Tart Filling – Diplomat Cream

When researching for this recipe, I was looking for the perfectly light but creamy custard that holds its shape to go into this gluten-free fruit tart. While a pastry cream could do the trick, you’ll find that the diplomat cream holds up better and has a more delicate flavor. While very similar to pastry cream, diplomat cream is structured with gelatin to make it stable, and includes whipped cream folded in.

A Gluten-Free Fruit Tart With a Crust That Holds Up

The base of this gluten-free crust starts with gluten-free crackers and gluten-free sprouted oats. The addition of oats gives it a nutty taste (even though this is a nut-free dessert!) which adds a more complex flavor than your typical pastry-crust. It’s a really solid crust that holds up against the textures of the custardy diplomat cream and luscious fruits.

🍳 Recommended Equipment

  • Food processor (it can also be done by hand)
  • 9 inch cake tin or four 4¾” mini tartlets
  • small pot
  • ladle
  • whisk
  • mixer, metal bowl, and whisk attachment (or metal bowl and hand whisk)
  • cutting board and knife

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Ingredients

Adjust Servings
2cups whole milk (grass-fed is best)
¼cups sugar
5 egg yolks
3tablespoons rice flour
1teaspoon vanilla extract
2tablespoons butter, cold
½cup heavy cream
1teaspoon gelatin
assorted fruits I used some strawberries, blackberries, mango, kiwi, and dragonfruit
¼cup apricot jam
ice for ice bath
Crust Recipe
4ounces gluten free crackers (such as Absolutely Gluten Free Crackers)
1cup rolled oats (sprouted is best, such as One Degree Sprouted Rolled Oats)
¼cup brown sugar
1tablespoon honey
6tablespoons butter, melted
2tablespoons coconut oil
1teaspoon salt

Directions

1.

Preheat oven to 350°

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2.

Crush crackers, sprouted oats, brown sugar, and salt

Pulse in food processor (or crush by hand) 4 oz crackers, 1 cup sprouted oats, ¼ cup brown sugar, and 1 tsp salt
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3.

Add 1 tb honey, 6 tb melted butter, and 2 tb coconut oil and keep pulsing

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4.

Press crust into pan and chill crust for 15 minutes

Press the crust into a tart shape in a 9 inch cake tin or in four 4¾" mini tartlets
Put in fridge for 15 minutes.
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5.

While waiting, prepare ice bath and chill a metal bowl and whisk (for whipped cream)

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6.

Scald milk and sugar

Start the diplomat cream by measuring out 2 cups milk and ¼ cup sugar into a small pot.
Bring milk and sugar to just before a boil on medium heat, and then take it off the heat.
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7.

Whisk sugar, egg yolks, and rice flour

In another bowl, whisk together ¼ cup sugar, 5 egg yolks, and 2 tb rice flour until its pale yellow.
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8.

Temper warm milk into egg mixture

Slowly ladle the warm milk into the egg mixture while whisking. Start with one ladle and stream it in very slowly while whisking. Go very slow - your goal is to slowly bring the egg mixture up to temperature without turning it into scrambled eggs.
After the first few ladles, you can go one ladle at a time.
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9.

Cook for 1 minute

After it's all combined, pour it all back into the small pot.
Cook for one minute on medium heat.
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10.

Pour milk-egg mixture into bowl and put over ice bath

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11.

Once chilled, add vanilla and cold butter

With milk-egg mixture over ice bath, stir to let the heat dissipate.
Add 1 tsp vanilla extract and 2 tb cold butter.
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12.

Prepare gelatin

Sprinkle gelatin over 1-2 tb of tap water evenly so that it can soften.
Then microwave for 10 seconds for it to dissolve completely. Then whisk into the milk-egg mixture.
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13.

Whip heavy cream and fold into custard

Whip ½ cup cold heavy cream into stiff peaks and fold into cooled milk-egg mixture. Make sure to not squeeze the air out of your whipped cream by folding it very gently.
Keep chilled until assembly time.
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14.

Bake crust for 18 minutes at 350°

Once baked, let it cool on your countertop, and then move it to the fridge to get it completely chilled, for at least one hour.
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15.

While waiting, heat ¼ cup apricot jam and 1 tb water until smooth, then cool

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16.

Cut fruit into slices

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17.

After everything is cooled, begin assembly

Pour diplomat cream into the crust, and smooth the top.
Lay out sliced fruit in your design of choice - have fun! Then brush on apricot gel to give it a shine. Put into fridge to let it set 30 minutes.
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