My Red White and Blue Fruit Tart was inspired—to be honest—by just a hankering.
I was craving a tart. I hadn’t had one in so long. I love almond-flour-based pastries and for the first one I made, I had some almond flour on hand. That one was also full of butter, dairy, and eggs. It was fabulous! Then I got to thinking, so many people need dairy-free and egg-free delights—I best make some for them.
(Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.)
I remember the days when we were egg-free and dairy-free. Just a few years ago. At first it was tough stuff but one quickly gets the hang of it. To be honest, I still eat that way from time to time. It is so important to rotate foods and not get stuck in ruts.
If you get in food ruts and eat the same things over and over and over, you end up becoming prone to developing food sensitivities to some of the foods you most love. So give your body a break and try new things.
I promise you will like them and your body will thank you.
Fruit Tart Substitutions
If you do not have some of the ingredients on hand feel free to substitute with what you do have. This recipe is not rocket science, but it is delicious.
For instance: No almond flour but you have walnuts, make some homemade walnut flour.
No coconut cream? Do you have coconut flakes? Blend those babies for a good long time and you have some wonderfully smooth coconut cream goodness.
What if you are not dairy- or egg-free?
The best subs would be eggs, just 2 for the chia eggs.
If you do not care for coconut oil, sub it out for butter.
For the cream? Oh my, cream cheese and heavy whipping cream with vanilla and stevia make an amazing combination.
If you need to sub out the berries, go for it. Think of any blue and red berry you’d like to use. I promise, it will be amazing!
Simple right? You bet!
On to the recipe…
Red White and Blue Tart ~ Dairy Free, Egg Free, Sugar and Grain Free
For the Crust:
For the Topping
- 1/2-3/4 cup coconut cream
- 1 15 oz. can full fat coconut milk
- extra virgin coconut oil optional
- 1 tsp. gluten free and sugar free vanilla extract
- stevia to taste
- 6 oz. blueberries
- 12 oz. red raspberries
For the Crust:
- Pre-heat oven to 350 degrees Fahrenheit.
- Melt extra virgin coconut oil.
- Meanwhile, mix chia eggs* and let set up to congeal for about 5 minutes.
- Mix dry ingredients well with a fork in a bowl.
- Mix melted coconut oil and chia eggs into dry ingredients until a solid mass forms. It will be soft.
- Place the crust mixture onto your rectangular stone or cookie sheet.
- Spread the crust evenly over the stoneware, creating a lip on the crust with the side of your hands and spreading evenly over the stoneware with your palms while pressing down. It will be about 1/4 inch thick.
- Place in the oven and bake for 15-20 minutes or until lightly browned.
- Cool on a wire rack while preparing the topping.
For the Topping:
- This part can be tricky as the different brands of milk and coconut cream (aka butter and manna) can vary. You may also use your own which may change the consistency too. Whatever you choose to do, make sure that you have approximately 1-1 1/2 cups of creamy frosting like topping to spread on your tart.
- Mix the coconut cream with the top portion of the full fat coconut milk, the cream top.
- Mix the vanilla and stevia in, tasting as you add.
- Add optional coconut oil that has been slightly melted if it is not thick enough. Firm up in the refrigerator if desired. You may also wait to firm it up after you spread it onto the tart shell.
- Top with berries in desired festive pattern or spread evenly while randomly mixing the berries. Either way it will be beautiful!
*For those on the Trim Healthy Mama plan this would be an S for Satisfying.