Gluten-Free Lemon Cookie Fruit Tart Recipe
This is the recipe for your summer bbq desserts: a Gluten-Free Lemon Cookie Fruit Tart. It’s fresh, beautiful, and super easy to make.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8-10 servings 1x
Ingredients
For the Crust:
2 boxes of Tate’s Gluten-Free Lemon Cookies
6 tablespoons of melted butter
For the Tart Filling:
1 container of Kite Hill Almond Milk Cream Cheese (or regular cream cheese)
1 tablespoon lemon zest
Juice of half a lemon
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1/4 cup almond milk
For the Topping:
Raspberries
Blackberries
Blueberries
Strawberries
Kiwis
Mango
Apricot preserves (for brushing on top)
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
Crush the Tate’s gluten-free lemon cookies in a food processor until they become fine crumbs.
Transfer the cookie crumbs to a bowl and stir in the melted butter until well combined.
Press the mixture evenly into the bottom and sides of a tart pan.
Par bake the crust for about 5 minutes at 350°F. Remove from the oven and let it cool completely.
Step 2: Make the Tart Filling
In a mixing bowl, combine the Kite Hill almond milk cream cheese, lemon zest, lemon juice, vanilla extract, powdered sugar, and almond milk.
Beat the mixture until it’s smooth and creamy.
Pour the filling into the cooled tart crust and spread it evenly.
Step 3: Add the Topping
Arrange the raspberries, blackberries, blueberries, strawberries, kiwis, and mango slices on top of the tart in a decorative pattern.
Warm the apricot preserves in a small saucepan or microwave until they become liquid.
Using a pastry brush, gently brush the apricot preserves over the fruit. This will give the tart a beautiful sheen and help to preserve the fruit.
Step 4: Chill and Serve
Refrigerate the tart for at least an hour before serving to allow the filling to set.
Slice and enjoy your fresh, gluten-free lemon cookie fruit tart!
Notes
Chilling the Crust: For an extra firm crust, chill it in the refrigerator for about 15 minutes before par baking.
Fruit Variations: Feel free to use any of your favorite fruits for the topping. Seasonal fruits work wonderfully.
Serving Tip: Serve the tart chilled for the best texture and flavor.
Storage: Store any leftovers in the refrigerator. The tart is best enjoyed within 2-3 days. There’s no way it will last that long.