This post is sponsored by Pamela’s Products in conjunction with my partnership as a Pamela’s Baking Partner. Text and images by Lindsey Johnson
I so happy to be teaming up with Pamela’s Products as a Baking Partner to bring you some new gluten-free recipes over the next few months. I was first introduced to Pamela’s Artisan Flour Blend at the end of last year. (You might remember the yummy Chai Spiced Snowball Cookies from December – still one of our favorites!) Today I’m sharing a red, white, and blue 4th of July Gluten-Free Fruit Tart. Bonus – it’s also dairy-free and egg-free!
I like the ease of using a high-quality GF flour blend like Pamela’s. It helps take some of the guess work out of gluten-free baking because you substitute it cup-for-cup for all-purpose flour. (Love that!) The Artisan Flour Blend is my very favorite for making tart crusts and similar things. The crust crisps up nicely and has good flavor – the perfect base for a creamy filling topped with fresh summer berries.
Raw cashews are blended with full-fat coconut milk for a silky, creamy filling that is satisfying, but not too heavy. It’s lightly sweetened with a little pure maple syrup, and the ripe, seasonal berries add more natural sweetness. It’s really a great combo.
Part of the fun of celebrating holidays, I’m finding out more and more all the time, is doing special things for my kids. I tend to get bogged down with deadlines and rushing to fit everything into the day that I forget my kids need me to slow down and have more fun with them. My kids were delighted to see that I was making a star pattern on top. They thought it was the coolest thing EVER.
I was going to freehand the star, but then thought better of it, and traced a pattern on top of the filling with the tip of a knife. (Not as perfect as I would have liked, but good enough.) So that’s your official decorating tip – trace the pattern you want to make first, then add the berries.
Of course any fruit could be used here. I’m going to make this all summer long I think. I want to add rosewater next time and use peaches on top, or add some lime zest and juice and top it with mango slices. The filling is really yum. I know it’s hard to get used to the idea of a dairy-free cream tart, but the cashews and coconut milk rock it in cream fillings.
- For crust:
- 1½ cups Pamela's Artisan Flour Blend
- ¼ teaspoon salt
- 6 Tablespoons coconut oil, melted
- 1 Tablespoon evaporated cane juice
- 1 Tablespoon ground flax seed mixed with 3 Tablespoon water (can use 1 egg or egg replacer)
- 2-4 Tablespoons water
- 1 (14 ounce) can full fat coconut milk, chilled
- 1 cup raw cashews, soaked overnight
- Juice of ½ lemon
- 1 Tablespoon pure maple syrup
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla extract
- pinch salt
- 1½ cups fresh blueberries
- 1 cup fresh raspberries
- 4-5 strawberries, sliced
- Preheat oven to 400°F. Whisk together Pamela's Artisan Flour Blend and salt in a medium bowl. In a small bowl, whisk together coconut oil, maple syrup, and the flax seed mixture. Add it to the dry ingredients. Mix well with a fork, adding some water, a little at a time, until the dough holds together, but is not sticky. Press into the bottom and up the sides of a 8- or 9-inch tart pan. Bake for 15-20 minutes, or until golden. Let cool completely.
- Drain and rinse the soaked cashews well. Place in a food processor or blender along with the maple syrup, lemon juice, vanilla, and salt. Pulse a few times. Open the can of coconut milk and scrape off the thick cream on top, leaving the clear liquid behind. You should have just about 1 cup of coconut cream. Add to the food processor or blender and puree until smooth and creamy. Pour into the cooled crust and place in fridge to set up.
- To assemble: Arrange berries in a decorative pattern on top of the filling, gently pushing the berries a little bit into the filling so they stay put. Chill until ready to serve.
-Swap out other summer fruit for the berries.
Disclosure: I was compensated as part of my partnership with Pamela’s Products. All opinions expressed are 100% my own and I only recommend products I use (and love) in my own kitchen.