Ginger Nectarine Tart

GF Ginger Nectarine Tart 

Find the gluten-free crust recipe here: https://simplygluten-free.com/blog

Filling:
3 to 4 nectarines
1 1/2 Tb tapioca flour
1/2 cup sugar
pinch of salt
1 tsp vanilla
1/2 lemon- juiced
1/8 tsp cardamom
1/8 tsp ginger

1) Mix together the flour, sugar, salt, vanilla, cardamom, and ginger
2) Cut up nectarines into thin slices
3) Mix nectarines in lemon juice and vanilla
4) Pour flour mixture into nectarines and mix together
5) Arrange nectarines in uncooked tart crust

Bake for 30 minutes at 375F'

Note* this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart

GF Darjeeling Berry Mousse Tart

I don't know about you, but I love a good tart recipe - plus it's gluten-free! This irresistible tart includes a bold Second-Flush Darjeeling and fresh berries. I like to get as much flavor as I can out of my Darjeeling so I often let it steep in the cream for at least 3 hours. If you want to make a cream pie in place of a small tart, you'll need to at least triple the amount of filling. Whether you're hosting a small dinner party or just making this for your family, this is a dessert to impress!


GF Darjeeling Berry Mousse Tart 

Find crust recipe here: https://simplygluten-free.com/blog

Filling:

1 cup heavy whipping cream

2 tsp second-flush darjeeling 

2 cups frozen berries

1/2 cup sugar (you can add more or less to taste)

1/4 cup of cold water
1 teaspoon gelatin

(I got my darjeeling from: http://www.teacampaign.ca)

1) Measure heavy whipping cream into a bowl and add darjeeling to steep
  (set in fridge for at least an hour)

2) Defrost the frozen berries and strain juice into sauce pan - set aside

3) Add gelatin to cold water and let sit 

4) Put berry juice on medium heat and add sugar 

5) Once juice is steaming, add in gelatin and remove from heat 

6) Transfer juice to bowl and set in fridge until thickened 

7) Strain darjeeling tea leaves from cream 

8) Pour cream into mixer and mix on high until small peaks form 

9) Add berry juice to whipped cream and carefully mix together 

10) pour mousse into cooked tart crust and set in fridge 

enjoy!

(this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart)

Gluten-Free Plum Spice Tarts

Sometimes experimenting in the kitchen is what creates the best results. I pretty much winged this recipe with only a little help from the internet. I added some yummy spices like ginger and cardamom to turn this summery dessert into a fall treat.  

Gluten Free Plum Spice Tart 

Crust
1 1/2 cup almond meal
1/2 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca flour
6 Tablespoons melted butter
2 Tablespoons sugar
2 egg whites
pinch of salt
2-3 Tablespoons milk (depending on how dry the dough is)

1) Mix all the flours and almond meal together
2) Add the butter, sugar, egg whites, salt, and milk
3) Mix until everything sticks together like a crumbly dough
4) Press dough evenly onto one big tart pan or 3 mini tart pans
5) Stick in fridge until filling is ready

Filling 
5-6 small plums, pitted and cut up (use more if needed)
3 Tablespoons tapioca flour
2 Tablespoons arrowroot powder
2/3 cup sugar
pinch of salt
2 teaspoons vanilla
Juice from 1/2 lemon
2 teaspoons grated fresh ginger
1/4 teaspoon of cinnamon
1/4 teaspoon cardamom
pinch of all-spice
1 Tablespoon cold butter

1) Mix all the ingredients (except the butter) together in a bowl
2) Pour filling into crust evenly
3) thinly slice the butter and place on the very top of tarts
4) preheat oven to 400F and bake for 20-25 minutes
5) Change oven heat to 300F bake for another 15-20 minutes (make sure crust doesn't burn)