Gluten Free Lemon Biscuit Tart Recipe

Here’s your summer bbq dessert recipe: a gluten-free lemon cookie fruit tart. It is fresh, beautiful and very easy to make. Here are the details!

Hello friends! We are on the way to ESPAAA. I’ll be sharing some adventures with you soon, but in the meantime, I’ve got a lot of content lined up, including new podcast episodes, a Spain packing list, and some delicious summer recipes.

I HAD to get the party started with this fruit tart recipe. I recently made this for a friends dinner and was blown away by how good and easy it was. We ate the entire tart, so I knew I had to make it again (and that I had to measure everything).

This is a delicious and refreshing gluten-free tart recipe that’s perfect for any occasion! This tart combines the zesty flavor of lemon crumble cookies with a creamy, tangy filling and a vibrant array of fresh fruit. 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 girl who worked 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 could help me find some. They were out of stock, and I told her I was making a tart and wanted a trickier way to make the crust (I was already making quite a few other things and wanted to cut some corners). She suggested using crushed cookies mixed with butter as a crust. She said her pumpkin pie recipe has CRUSHED PUMPKINS AND BUTTER as a crust. In short, he is a genius.

I chose some Tate Gluten Free Lemon Cookies as a base and they were everything.

Let’s dive into this delicious treat that is not only gluten-free but also full of flavor. It’s the perfect summer dessert!!

Gluten Free Lemon Biscuit Tart Recipe

Components

For the crust:

1.5 boxes of gluten-free Tate’s Lemon Cookies

4-5 tablespoons melted butter (start with 4 and add more if needed to help the dough form)

For the tart filling:

1 container Kite Hill Almond Milk Cream Cheese (or regular cream cheese)

1 tablespoon of lemon zest

Juice of half a lemon

1 teaspoon vanilla extract

3 tablespoons of powdered sugar

1/4 cup almond milk, plus more as needed for texture

For the topping:

Raspberries

Blueberries

Strawberries

Kiwi

Mango

Apricot preserves (for brushing on top)

Instructions

Step 1: Prepare the crust

Preheat your oven to 350°F (175°C).

Crush Tate’s Gluten Free Lemon Cookies in a food processor until crumbly.

Transfer the cookie crumbs to a bowl and mix with 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 into the sides of a pie plate.

Bake the crust for about 5 minutes at 350°F. Remove from the oven and let cool completely.

Step 2: Make the tart filling

In a mixing bowl, combine the Kite Hill Almond Cream Cheese, lemon zest, lemon juice, vanilla extract, powdered sugar, and almond milk.

Beat the mixture until smooth and creamy.

Pour the filling into the cooled tart crust and spread it evenly.

Step 3: Add the cover

Arrange the raspberries, blackberries, blueberries, strawberries, kiwi and mango slices on top of the tart in a decorative pattern.

Heat the apricot preserves in a small saucepan or microwave until liquid.

Using a pastry brush, gently brush the apricot preserves over the fruit. This will give the tart a beautiful shine and help preserve the fruit.

Step 4: Chill and serve

Place the tart in the fridge 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

Cooling the crust: For an extra firm crust, refrigerate for about 15 minutes before baking.

Fruit Variations: Feel free to use any of your favorite fruits for the topping. Seasonal fruit works great.

Serving tip: Serve the tart chilled for the best texture and flavor.

Save: Store any leftovers in the refrigerator. The tart is best enjoyed within 2-3 days. There’s no way it’s going to last that long.