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Cream Cheese Fruit Tart with Almond Crust Recipe [GF]

Luscious cream cheese filling spread over an almond crust, topped with fresh fruit and a tangy citrus glaze. Sweetened with honey, so there’s no refined sugar — enjoy with brunch or as a refreshing dessert. [Gluten and Grain-Free]

Ingredients

For the Crust:

For the Glaze:

For the Filling:

For the Fruit Topping:

Instructions

  1. Preheat oven to 350°F. Grease the bottom of 8″ tart pan or line with parchment paper.

For the Crust:

  1. Mix almond flour and salt in a mixing bowl to incorporate salt (if using coconut palm sugar, add that into the dry ingredients here). In another bowl, blend egg, butter, honey, and almond extract. Add wet ingredients to dry ingredients and mix until well blended. Pour into tart pan and smooth with spatula to form an even crust.
  2. Bake in the oven for 10-12 minutes or until light golden brown. Remove from oven and cool completely on a wire rack before adding filling.

For the Glaze:

  1. Mix orange juice, honey, and tapioca starch in a small saucepan over medium heat, stirring to combine. When mixture begins to boil, reduce heat to medium-low and simmer, stirring constantly, until glaze thickens–2-3 minutes. Transfer glaze to a bowl and allow to cool completely before glazing the tart.

For the Filling:

  1. Using a mixer, beat cream cheese until smooth. Add honey, lemon juice, zest, and vanilla to the cream cheese and mix until well blended. Set filling aside until crust and glaze are completely cooled. These steps can all be done in advance and reserved until tart is ready to assemble and serve.

For the Fruit Topping:

  1. Prepare fruit in the manner you prefer. In this application, strawberries were quartered, kiwi was sliced, blueberries remained whole.

Assembling the Tart:

  1. Once the crust is completely cooled, spread cream cheese filling evenly over crust — an icing spatula works wonderfully here to create a smooth finish. Arrange prepared fruit over the filling in any design you choose. Whether you overlap the fruit, completely cover the filling, or allow it to peek through is up to you.
  2. Once all the fruit is in place, use a pastry brush to gently apply the glaze to the fruit, or use a spoon to drizzle glaze over the tart, just be sure to cover the fruit. Don’t be shy, the glaze is not just for looks, it also adds a pleasing citrus accent to the tart.
  3. Chill until ready to serve. Serve within 24-48 hours.

Notes

If using coconut palm sugar for the crust, the mixture will be thicker, but can still be spread with a pastry knife to form a smooth crust.

Nutrition

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