This is the recipe for your summer bbq desserts: a Gluten-Free Lemon Cookie Fruit Tart. It’s fresh, beautiful, and super easy to make. Here are the details!
Hi friends! We are on the way to ESPAÑA. I’ll 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.
I HAD to start the party with this fruit tart recipe. 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).
This is a delightful and refreshing gluten-free tart recipe that’s 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.
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’t 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’s a genius.
I chose some Tate’s gluten-free lemon cookies as the base and it.was.everything.
Let’s dive into this scrumptious treat that’s not only gluten-free but also bursting with flavor. It’s the perfect summer dessert!!
Gluten-Free Lemon Cookie Fruit Tart Recipe
Ingredients
For the Crust:
1.5 boxes of Tate’s Gluten-Free Lemon Cookies
4-5 tablespoons of melted butter (start with 4 and add more if you need it to form the dough)
For the Tart Filling:
1 container of Kite Hill Almond Milk Cream Cheese (or regular cream cheese)
1 tablespoon lemon zest
Juice of half a lemon
1 teaspoon vanilla extract
3 tablespoons powdered sugar
1/4 cup almond milk, plus more as needed for texture
For the Topping:
Raspberries
Blackberries
Blueberries
Strawberries
Kiwis
Mango
Apricot preserves (for brushing on top)
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
Crush the Tate’s gluten-free lemon cookies in a food processor until they become fine crumbs.
Transfer the cookie crumbs to a bowl and stir in the melted butter until well combined.
Press the mixture evenly into the bottom and sides of a tart pan or pie pan. I used a glass to press it up the sides of a pie dish.
Par bake the crust for about 5 minutes at 350°F. Remove from the oven and let it cool completely.
Step 2: Make the Tart Filling
In a mixing bowl, combine the Kite Hill almond milk cream cheese, lemon zest, lemon juice, vanilla extract, powdered sugar, and almond milk.
Beat the mixture until it’s smooth and creamy.
Pour the filling into the cooled tart crust and spread it evenly.
Step 3: Add the Topping
Arrange the raspberries, blackberries, blueberries, strawberries, kiwis, and mango slices on top of the tart in a decorative pattern.
Warm the apricot preserves in a small saucepan or microwave until they become liquid.
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.
Step 4: Chill and Serve
Refrigerate the tart for at least an hour before serving to allow the filling to set.
Slice and enjoy your fresh, gluten-free lemon cookie fruit tart!
Tips
Chilling the Crust: For an extra firm crust, chill it in the refrigerator for about 15 minutes before par baking.
Fruit Variations: Feel free to use any of your favorite fruits for the topping. Seasonal fruits work wonderfully.
Serving Tip: Serve the tart chilled for the best texture and flavor.
Storage: Store any leftovers in the refrigerator. The tart is best enjoyed within 2-3 days. There’s no way it will last that long.
Gluten-Free Lemon Cookie Fruit Tart Recipe
This is the recipe for your summer bbq desserts: a Gluten-Free Lemon Cookie Fruit Tart. It’s fresh, beautiful, and super easy to make.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8–10 servings 1x
For the Crust:
2 boxes of Tate’s Gluten-Free Lemon Cookies
6 tablespoons of melted butter
For the Tart Filling:
1 container of Kite Hill Almond Milk Cream Cheese (or regular cream cheese)
1 tablespoon lemon zest
Juice of half a lemon
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1/4 cup almond milk
For the Topping:
Raspberries
Blackberries
Blueberries
Strawberries
Kiwis
Mango
Apricot preserves (for brushing on top)
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
Crush the Tate’s gluten-free lemon cookies in a food processor until they become fine crumbs.
Transfer the cookie crumbs to a bowl and stir in the melted butter until well combined.
Press the mixture evenly into the bottom and sides of a tart pan.
Par bake the crust for about 5 minutes at 350°F. Remove from the oven and let it cool completely.
Step 2: Make the Tart Filling
In a mixing bowl, combine the Kite Hill almond milk cream cheese, lemon zest, lemon juice, vanilla extract, powdered sugar, and almond milk.
Beat the mixture until it’s smooth and creamy.
Pour the filling into the cooled tart crust and spread it evenly.
Step 3: Add the Topping
Arrange the raspberries, blackberries, blueberries, strawberries, kiwis, and mango slices on top of the tart in a decorative pattern.
Warm the apricot preserves in a small saucepan or microwave until they become liquid.
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.
Step 4: Chill and Serve
Refrigerate the tart for at least an hour before serving to allow the filling to set.
Slice and enjoy your fresh, gluten-free lemon cookie fruit tart!
Notes
Chilling the Crust: For an extra firm crust, chill it in the refrigerator for about 15 minutes before par baking.
Fruit Variations: Feel free to use any of your favorite fruits for the topping. Seasonal fruits work wonderfully.
Serving Tip: Serve the tart chilled for the best texture and flavor.
Storage: Store any leftovers in the refrigerator. The tart is best enjoyed within 2-3 days. There’s no way it will last that long.
This gluten-free lemon cookie fruit tart is a showstopper that’s sure to impress your family and friends. The combination of the zesty lemon cookie crust with the creamy filling and fresh fruit topping is simply irresistible. Enjoy making and eating this delightful dessert!
Please lmk if you give it a try!
xoxo
Gina
More of my favorite summer dessert recipes:
S’mores in a jar
Berry crumble in a jar
The famous dump cake
