Ah yes, Gluten Free Raspberry Tarts... "for the celiac in all of us." Truth be told, I don't make tarts often. This is because I'm lazy. Tarts can be very time consuming and due to their delicate nature (especially with a gluten free crust), can be often hard to master. Also, cleaning tart pans is my version of hell. You often have to soak them, wash them and dry them immediately because they rust easily. Give me a cupcake tin any day!
With that said, tarts are both gorgeous and delicious. They look so delectable and special all lined up in a bakery window. Worth it? Absolutely. And whose excited for fresh berries?! I LOVE berry season!!! When I was living in Washington, we'd go pick a ton of berries as the season progressed from strawberries to blueberries, and we'd keep them in our freezer throughout the year.
I’m always trying to find good gluten free recipes because my best friend is actually celiac. As a person that loves her gluten and loves to bake for her friends, eat with her friends, whose life revolves around food, food, glorious food… THIS SUCKS FOR ME. I mean, in the grand scheme of things, she has it easy!!! :)
I kid… Like my heart healthy lifestyle and in the spirit of friendship, this is a challenge that I accept with dignity, grace and determination!
In the recipe I posted, I made six tarts. I made my crusts on the thicker side because with gluten free crusts, they can get awfully crumbly. I think that was a mistake. In the creme to crust ratio, I would have made them thinner next time and the crusts held up well. If you’ve got eight tart shells, I would do eight!
To make creme brûlée, I always use Ina Garten’s recipe. She’s a goddess and I don’t mess with perfection.
Because this creme brûlée is for a filling and not individual desserts, I just use a casserole dish rather than ramekins. You have to bake it a little longer but the clean up is so much easier. Hot tip for the lazy! And the water bath is extremely important. I set the dish inside a 13×9 pan and fill it with water.
If you’re in a bit of a rush, you don’t have to make the jam. You can just buy a gluten free brand at the store. I used about a tablespoon of jam per tart and spread it evenly over the bottom. Because tarts can be a little overwhelming to try, here’s another tip. Feel free to make the filling ingredients ahead of time. That way, before you want to eat them, all you have to do is assemble. :)
After the shell is spread with jam, fill each tart with creme brûlée. I used a pastry bag for each tart (a little less messy) but a knife works fine, too! Then you sprinkle a tablespoon of sugar on top and torch it. And then you have these cute little tarts!
The fun part is you can decorate them any way you want!
’ve been watching videos on chocolate garnishes. Note for next time: Use the right chocolate. I melted bittersweet Ghirardelli chips which are great for cookies and a good quality chocolate, but terrible for garnishes. It doesn’t temper properly so it doesn’t turn back into a solid chocolate. (And duh, I know this. But mom brain… *sigh*)
This one felt very whimsical to me… like a fairy crown!
And you can decorate them any way you’d like or just keep it simple!
There’s something so comforting about baking on dreary days… But enough about these tarts, let’s eat these suckers!
See the thin layer of raspberry in there? Creamy filling, burst of acidity in the raspberries, the sweetness of the chocolate, nuttiness of the almond crusty, the sugar crunch on top… nom nom nom!
They’re really light and refreshing, especially with the fresh raspberries. A perfect spring or summer dessert!
“The perfect bite!” What movie?
And the best part? Dinner’s already made for the hubs! :)
If you get the chance to try these out, please let me know what you think! And be sure to use the hashtag #ashevillecarnelian.
Happy Monday, y’all!! What are YOU making with fresh berries?! :)
Gluten Free Raspberry Creme Brûlée Tart
Creamy creme brûlée tart with raspberry layered inside a nutty shell.
CRUST: 3 c. almond flour
3 T. sugar
1/3 tsp. baking soda
1/3 tsp kosher salt
3 T. coconut oil
RASPBERRY JAM 6 oz. fresh raspberries
1 T. sugar
(or you can just use jam!)
CREME BRULEE 1 extra large egg
4 extra large egg yolks
1/2 c. sugar + 6-8 T. more for brûlée
3 c. heavy cream
1 tsp vanilla
1 T grand marnier (optional)
TO DECORATE (OPTIONAL) Fresh raspberries
Various Chocolate garnishes
Preheat oven to 350.
In a bowl whisk together almond flour, sugar, baking soda and kosher salt.
Add coconut oil & egg.
Mix well with hands until dough clumps or use food processor.
Separate evenly and press into 6-8 tart shells.
Bake until shell begins to turn golden brown. (Approximately 8-12 minutes if making eight tarts.
Approximately 15-20 minutes if making six tarts.) Cool completely. Remove from tart tins.
FOR CREME BRULEE: In a bowl, mix together egg, egg yolks and sugar. Set aside.
Scald the heavy milk in a saucepan.
Slowly pour a 1/4 cup of scalded milk into the yolk mixture and whisk FIERCELY! :)
Add another 1/4 cup of milk and whisk.
Add the remaining milk and whisk until thoroughly combined.
Add vanilla and Grand Marnier.
Pour into six 8 ounce ramekins or use a casserole dish.Set ramekins/casserole dish into water bath. (I use a 13x9 inch pan)
Bake at 350 for 35-40 minutes for ramekins. Bake for 50-60 minutes for a casserole dish. (Liquid should be jiggly like set jello but not watery or runny) .Cool completely
Simmer raspberries and sugar on low. The jam will be done when most of the moisture has been removed and the jam has gotten thick. Cool completely.
ASSEMBLY: Scoop 1 T. of jam into bottom of each tart shell. Fill tart shells with creme brûlée. Sprinkle sugar on top and torch. Decorate as you wish!
Notes **You will need a blowtorch for this recipe.
**Make filling ingredients ahead of time.
**Gluten free crusts tend to be a bit crumbly. Be careful when removing from tart shell.