Saturday, June 22, 2013

Almond Lemon Berry Tart (Gluten Free)

As a family we don't need to eat gluten free but we have several friends and coworkers who do. So I'm always in search of a few easy dessert recipes I can create for events which are gluten free. Last week for our end of school year potluck I created this Almond Lemon Berry Tart by combining several different recipes I found online.

Almond Crust-
2 cups whole almonds
1/4 tsp nutmeg
3 tbsp brown sugar
5 tbsp unsalted butter (melted)

1 cup white chocolate chips
8 oz sour cream
1 block cream cheese
2 tbsp sugar
1 small lemon

2 cups berries (I used strawberries, but raspberries or blueberries would also taste really good.)

1. Preheat the oven to 350 degrees fahrenheit.
2. Toast the whole almonds under the broiler for a few minutes and check frequently. (I set the timer because they can be quick to burn.)
3. Let the almonds cool for a minute and then place into a food processor and grind until they resemble coarse crumbs. 

4. Mix the brown sugar and nutmeg into the finely ground almonds and then stir in the melted butter. Stir until the whole mixture is damp and the almonds have absorbed all the butter. The mixture is similar to a graham cracker crust.

5. Press the mixture firmly into a tart pan. Bake for about 20 minutes until the crust is slightly golden. Let cool completely. (I actually made mine the night before, letting it cool before covering it with plastic wrap for the night.)

6. Melt the white chocolate chips over low heat. I like to use a double boiler to melt chocolate as it allows for more even melting. Sometimes I find melting white chocolate a little tricky, but a small splash of vegetable oil can help if it's clumping. 

6. With an electric mixer blend the white chocolate, cream cheese, sour cream, and sugar. 

7. Zest the lemon into the mixing bowl. Cut the lemon in half and squeeze the juice into the white chocolate and cream cheese mixture. A small, metal strainer will help catch the seeds. 

8. Spoon the filling into the tart shell and smooth with a spatula. 

9. Top with berries and chill for at least one hour in the refrigerator before serving. 


And in case you were wondering, the original recipes I adapted are from here and here. 

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