{"id":131815,"date":"2024-06-25T06:46:07","date_gmt":"2024-06-25T10:46:07","guid":{"rendered":"https:\/\/yorbestlife.com\/?p=131815"},"modified":"2024-06-25T12:44:04","modified_gmt":"2024-06-25T16:44:04","slug":"gluten-free-lemon-cookie-fruit-tart-recipe","status":"publish","type":"post","link":"https:\/\/yorbestlife.com\/index.php\/2024\/06\/25\/gluten-free-lemon-cookie-fruit-tart-recipe\/","title":{"rendered":"Gluten-Free Lemon Cookie Fruit Tart Recipe"},"content":{"rendered":"

This is the recipe for your summer bbq desserts: a Gluten-Free Lemon Cookie Fruit Tart. It\u2019s fresh, beautiful, and super easy to make. Here are the details!<\/em><\/p>\n

Hi friends! We are on the way to ESPA\u00d1A. I\u2019ll share some adventures with ya soon, but in the meantime, I have lots of content ready to go for ya, including new podcast episodes, a Spain packing list, and some delicious summer recipes.<\/p>\n

I HAD to start the party with this fruit tart recipe.<\/strong> I made this for a friend dinner recently and was blown away by how good and easy it was. We ate the entire tart, so I knew I needed to make it again (and that I needed to actually measure everything).<\/p>\n

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This is a delightful and refreshing gluten-free tart recipe that\u2019s perfect for any occasion! This tart combines the zesty flavor of crushed lemon cookies with a creamy, tangy filling and a vibrant assortment of fresh fruits. The secret ingredient that makes this tart stand out is the crushed lemon cookies used for the crust.<\/p>\n

I wish I could say this was my idea, but credit goes to the gal who was working at Natural Grocers. I was looking for a gluten-free cookie mix or dough, and didn\u2019t see any, so as she walked by, I asked her if she might be able to help me find some. They were sold out, and I told her I was making a tart and wanted a cheater way to make the crust (I was already making quite a few other things and wanted to cut a couple of corners). She suggested using crushed cookies mixed with butter as the crust. She said that her go-to pumpkin pie recipe has CRUSHED GINGERSNAPS AND BUTTER as the crust. In a nutshell, she\u2019s a genius.<\/p>\n

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I chose some Tate\u2019s gluten-free lemon cookies as the base and it.was.everything.<\/p>\n

Let\u2019s dive into this scrumptious treat that\u2019s not only gluten-free but also bursting with flavor. It\u2019s the perfect summer dessert!!<\/p>\n

Gluten-Free Lemon Cookie Fruit Tart Recipe<\/h2>\n

Ingredients<\/h3>\n

For the Crust:<\/h4>\n

1.5 boxes of Tate\u2019s Gluten-Free Lemon Cookies<\/p>\n

4-5 tablespoons of melted butter (start with 4 and add more if you need it to form the dough)<\/p>\n

For the Tart Filling:<\/h4>\n

1 container of Kite Hill Almond Milk Cream Cheese (or regular cream cheese)<\/p>\n

1 tablespoon lemon zest<\/p>\n

Juice of half a lemon<\/p>\n

1 teaspoon vanilla extract<\/p>\n

3 tablespoons powdered sugar<\/p>\n

1\/4 cup almond milk, plus more as needed for texture<\/p>\n

For the Topping:<\/h4>\n

Raspberries<\/p>\n

Blackberries<\/p>\n

Blueberries<\/p>\n

Strawberries<\/p>\n

Kiwis<\/p>\n

Mango<\/p>\n

Apricot preserves (for brushing on top)<\/p>\n

Instructions<\/h3>\n

Step 1: Prepare the Crust<\/h4>\n

Preheat your oven to 350\u00b0F (175\u00b0C).<\/p>\n

Crush the Tate\u2019s gluten-free lemon cookies in a food processor until they become fine crumbs.<\/p>\n

Transfer the cookie crumbs to a bowl and stir in the melted butter until well combined.<\/p>\n

Press the mixture evenly into the bottom and sides of a tart pan<\/a> or pie pan. I used a glass to press it up the sides of a pie dish.<\/p>\n

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Par bake the crust for about 5 minutes at 350\u00b0F. Remove from the oven and let it cool completely.<\/p>\n

Step 2: Make the Tart Filling<\/h4>\n

In a mixing bowl, combine the Kite Hill almond milk cream cheese, lemon zest, lemon juice, vanilla extract, powdered sugar, and almond milk.<\/p>\n

Beat the mixture until it\u2019s smooth and creamy.<\/p>\n

Pour the filling into the cooled tart crust and spread it evenly.<\/p>\n

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Step 3: Add the Topping<\/h4>\n

Arrange the raspberries, blackberries, blueberries, strawberries, kiwis, and mango slices on top of the tart in a decorative pattern.<\/p>\n

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Warm the apricot preserves in a small saucepan or microwave until they become liquid.<\/p>\n

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.<\/p>\n

Step 4: Chill and Serve<\/h4>\n

Refrigerate the tart for at least an hour before serving to allow the filling to set.<\/p>\n

Slice and enjoy your fresh, gluten-free lemon cookie fruit tart!<\/p>\n

Tips<\/h3>\n

Chilling the Crust:<\/strong> For an extra firm crust, chill it in the refrigerator for about 15 minutes before par baking.<\/p>\n

Fruit Variations:<\/strong> Feel free to use any of your favorite fruits for the topping. Seasonal fruits work wonderfully.<\/p>\n

Serving Tip:<\/strong> Serve the tart chilled for the best texture and flavor.<\/p>\n

Storage:<\/strong> Store any leftovers in the refrigerator. The tart is best enjoyed within 2-3 days. There\u2019s no way it will last that long.<\/p>\n

Print<\/a><\/span><\/p>\n

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Gluten-Free Lemon Cookie Fruit Tart Recipe<\/h2>\n
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This is the recipe for your summer bbq desserts: a Gluten-Free Lemon Cookie Fruit Tart. It\u2019s fresh, beautiful, and super easy to make.<\/em><\/p>\n<\/p><\/div>\n

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