My first attempt at gluten free baking was (more or less) a success and I want to share it with you! Some gluten-sensitive friends came over for dinner and I decided to go all out and make a recipe for Gluten Free Berry Tarts that would be tasty and decadent without making me a nervous wreck (worst case, I figured the berries could just go on top of the filling in bowls if the crust was an epic fail). Okay, in all honesty the crust could be a little better… It is pretty crumbly, but it held together as I transferred it out of the tart mold and tastes like crushed Oreos, so I’m not complaining. What makes this tart really unique is the filling… Goat cheese whipped cream – YUM!
The topping I made was a berry mixture of strawberries and blackberries that I simmered in a pan with water, sugar, and best of all – rum, for about 10 minutes, making rum-soaked berries in a sticky, fragrant sauce. FYI – to keep it gluten-free, be sure to avoid flavored rums (the flavorings could contain gluten, whereas straight rum is just alcohol made from sugarcane).
If you’re not in the mood to stand over a pan for 10 minutes or make the trek to the liquor store, you can always go with fresh fruit or some leftover ganache. A thought for a particularly fun evening: why not make all three and let your guests choose their favorite?
In closing I wanted to share a little of my food philosophy, so you might understand why I share some of the recipes I do.
Don’t eat too much of any one thing, and as long as it tastes good you haven’t wasted your time in the kitchen.
For me the first half plays out in my meal planning in that while I’m not vegetarian, gluten free, dairy free, nut free, salt free or sugar free, I try to regularly prepare meals that fit into one or more of those categories. Not only do you never know when you might need to feed a friend with those particular restrictions (see my recommended sites for navigating those waters), but I also believe I’ll be be healthier for putting those varieties into my own diet from time to time.
The second half is the very reason I started My Cup Is Full… I want to encourage others to explore the possibility that cooking from scratch can be both incredibly rewarding and insanely tasty.
Okay, enough philosophizing… Short story is these tarts are really good so please try them, whether you’re celiac or not!
2/3 cup King Arthur Multi-Purpose Gluten Free Flour
2 ounces sliced almonds
1/3 cup cocoa
1/4 cup granulated sugar
1/8 teaspoon salt
10 tablespoons unsalted butter, cold and cut into 1/2" cubes
1/2 teaspoon pure vanilla extract
1 tablespoon cold water
1 pound strawberries, rinsed and hulled
1/2 pound blackberries, rinsed
1/3 cup rum
1/3 cup water
6 tablespoons granulated sugar
2 teaspoons pure vanilla extract
3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
3 ounces goat cheese
Start by placing the GF flour, almonds, cocoa, sugar, and salt for the crust into the bowl of a food processor, and pulse several times to incorporate the ingredients.
Next, add the butter cubes, and pulse until the butter looks like small pea-sized lumps.
Then add the vanilla and cold water and pulse until larger lumps of crust start to form (should only be about 5 or so pulses).
Press the crust into a 9-inch tart mold or several mini-tart molds, being sure that the butter is evenly dispersed. Place the mold into the fridge to chill for about 45 minutes.
While the crust is chilling, start on the berry topping by placing all ingredients for the topping into a large saucepan or frying pan, crushing a few of the blackberries at the very beginning, and bring the liquid to a boil.
Allow the ingredients to simmer for approximately 10 minutes, and then strain the sauce into a heat-proof bowl, and store the sauce and berries separately in the fridge.
Once the crust is chilled, preheat the oven to 350 degrees, and place the tart pan onto a cookie sheet so that your oven doesn't get messy.
Bake the crusts for approximately 10-15 minutes, until bubbly.
Remove from the oven and allow it to cool completely on a rack before assembling your tart.
While the crust is baking or cooling, start on the filling.
Whip the cream, sugar and vanilla together until soft peaks form, using hand whisk or a stand mixer with the whisk attachment.
Add small pieces of goat cheese to the whipped cream, and continue to whip it together until the goat cheese is fully incorporated, and place it in the fridge until your tart is ready to assemble.
To assemble the tart, begin by placing spoonfuls of filling onto the tart crust, as you will not be able to smear the filling very easily, and you don't want to get crumbs into your pretty white filling.
Finish by placing the berries in a design or in a heap on top of the filling, and then when serving top with some of the berry rum sauce.
The crust can be fairly crumbly so let the tarts stay in their molds until right before serving them.
The tart can keep overnight, covered in the fridge, but let it come to room temperature before serving. You could also make the topping and filling the day before to save time.
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