Gluten Free Fruit Tart

For today we made something really special – Gluten Free Fruit Tart with berry filling and fresh peaches, nectarines, raspberries and blackberries. Delicious tart shell was made of gluten free brown flour and have a nice crunchy texture. The taste of dairy free white vegan chocolate is pairing well with sweet juicy berries and fresh fruits, topped with apricot glaze. Completely vegan and 100 % natural ingredients.

We use apricot glaze with brandy for some reasons. That will add some delicate flavor and texture to our tart and make fruits and berries look fancy. You could serve it with various ice cold drinks but we prefer to use lemonade or non alcoholic mojito to balance the sweetness of the meal.

This tart is perfect as chilling dessert for hot summer weather. I recommend to nicely chill it before serving. Enjoy!

Vegan Gluten Free Tart with berry filling and fresh peaches
Serves 10
Delicious Vegan Gluten Free Tart with berry filling and fresh peaches and gluten free tart crust.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Berry filling
  1. 200 ml coconut cream
  2. 1 can of coconut milk (only creamy part)
  3. 200 gr vegan white chocolate
  4. 190 gr soaked cashews
  5. Zest of one lemon
  6. Juice of 1/2 lemon
  7. 1 cup of raspberries
  8. 1 cup of sugar
  9. Pinch of nutmeg
  10. 2 tsp. agar powder
  11. 5 tbsp. water
  12. 1/4 cup maple syrup
Gluten Free Tart Crust
  1. 1 cup gluten free brown flour
  2. 1 cup almond flour
  3. Pinch of salt
  4. 1/4 cup coconut oil
  5. 3 tbsp. maple syrup
  6. 2 tbsp. almond milk
  1. 1 cup apricot jam
  2. 2 to 3 tbsp. Water
  3. 1 tbsp. brandy
  1. 2 ripe peaches
  2. 2 ripe nectarines
  3. Handful of blackberries
  4. Some raspberries
  5. Mint leaves
  1. Preheat oven to 180 °C (350 °F).
  2. Combine all ingredients for crust in food processor. Mix well until it form a ball. Roll it into flat disk. Freeze for 15 minutes. Roll it on baking paper and transfer it to your tart pan. Push the edges with your fingers and cut the excess dough. Poke tart shell with fork and bake into preheated oven for 20 to 25 minutes. Chill at room temperature on the wire rack.
  3. For filling soak cashews in water for 2 to 3 hours. Drain the water and add them into blender.
  4. In saucepan mix raspberries with sugar, nutmeg, juice of lemon and lemon zest. Place on the heat and cook for 10 minutes. Add agar powder mixed with water and cook for 3 minutes until it dissolves. Remove from the heat.
  5. In blender with cashews add coconut cream, coconut milk, maple syrup, 1 tbsp. lemon juice and mix everything until combine. Pour in melted chocolate, mix well. Strain the agar and berry mixture through a sieve and add into blender. Mix once more until it become smooth.
  6. Pour filling into tart shell, loosely cover with plastic wrap and freeze overnight.
  7. Mix all ingredients for glaze and strain it through a sieve. Slice peaches and nectarines into thin slices and align them to make two layers like you are making the rose. Add raspberries and blackberries in the middle. Brush berries and fruit with apricot glaze. Finish tart with some mint leaves and serve.
  8. Enjoy!
Creative Family