Welcome to your ultimate guide for summer BBQ desserts: the Gluten-Free Lemon Cookie Fruit Tart. This recipe is not only fresh and beautiful but also incredibly easy to make. Let’s dive into the delicious details!
Hey there, friends! I’m currently on my way to ESPAÑA, and while I can’t wait to share my adventures with you, I’ve got a ton of exciting content lined up, including new podcast episodes, a Spain packing list, and of course, some mouth-watering summer recipes.
First things first, let’s kick off the party with this irresistible fruit tart recipe. I recently made this for a friend’s dinner and we absolutely devoured it. The combination of flavors was outstanding, and I knew I had to recreate it (and actually measure everything this time).
This gluten-free tart is a delightful blend of zesty lemon cookies, creamy filling, and a colorful array of fresh fruits. The key to its unique flavor profile lies in the crushed lemon cookies used for the crust.
Full credit for this genius crust idea goes to the lovely lady working at Natural Grocers. When I couldn’t find any gluten-free cookie mix, she suggested using crushed cookies mixed with butter for the crust. She shared that her go-to pumpkin pie recipe features crushed gingersnaps and butter as the crust, and I knew I had stumbled upon a brilliant idea.
For the base, I opted for Tate’s gluten-free lemon cookies, and the result was pure perfection. Let’s now explore this scrumptious dessert that not only caters to gluten-free preferences but also promises a burst of flavors, making it the ultimate summer treat!
Gluten-Free Lemon Cookie Fruit Tart Recipe
Ingredients
For the Crust:
1.5 boxes of Tate’s Gluten-Free Lemon Cookies
4-5 tablespoons of melted butter (start with 4 and add more if needed)
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
3 tablespoons powdered sugar
1/4 cup almond milk, plus more as needed for texture
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 resemble fine crumbs.
Combine the cookie crumbs with melted butter and press the mixture into a tart or pie pan.
Bake the crust for 5 minutes at 350°F, then let it cool.
Step 2: Make the Tart Filling
In a mixing bowl, blend the cream cheese, lemon zest, lemon juice, vanilla extract, powdered sugar, and almond milk until smooth.
Spread the filling onto the cooled crust.
Step 3: Add the Topping
Arrange the fruits on top of the tart in a decorative pattern.
Brush the apricot preserves over the fruit for a shiny finish.
Step 4: Chill and Serve
Refrigerate the tart for at least an hour before slicing and serving.
Enjoy your delightful gluten-free lemon cookie fruit tart!
Tips
Chilling the Crust: For a firmer crust, refrigerate before baking.
Fruit Variations: Experiment with different fruits for the topping.
Serving Tip: Serve the tart chilled for the best flavor.
Storage: Store leftovers in the refrigerator for up to 2-3 days.
This gluten-free lemon cookie fruit tart is a showstopper that will impress your guests. The delicious blend of flavors is irresistible, making it a perfect summer dessert. Give it a try and let me know how it turns out!
Don’t forget to check out more of my favorite summer dessert recipes:
– S’mores in a Jar
– Berry Crumble in a Jar
– The Famous Dump Cake
Happy baking!
XOXO,
Gina
