This gluten-free tart combines a shortcrust pastry made with oat flakes, a light almond cream, and fresh fruit. Mangoes provide a melt-in-your-mouth texture, kiwi adds a touch of tartness, and raspberries bring an intense aroma. The homemade shortcrust pastry is easy to prepare without wheat flour. The almond cream provides structure and enhances the fruit flavor. The tart is baked in two stages to keep the fruit fresh and vibrant. This recipe is perfect for those looking for a simple yet delicious gluten-free dessert. The result is a fruity, balanced, and elegant tart.

Fruit tart, shortcrust pastry with oat flakes

France

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Preparation time: 20 minutes Cooking time 25 minutes Rest time: 30 minutes Total time 1 hour 15 minutes

Difficulty: Beginner Servings: 8 Special regime:

Suitable for gluten-free use

Cooking method: Cook Expert, Traditional

Ingredients

Portions

• For the shortcrust pastry:
• 240g of gluten-free oat flakes
• 100g of almond flour
• 60g of light brown sugar
• 1 pinch of salt
• 120g of coconut oil or butter
• 6 tablespoons of cold water
• For the almond cream:
• 100g of almond flour
• 80 g of sugar
• 2 eggs
• 60g of butter
• 1 tsp vanilla extract (optional)
• For the topping:
• 2 ripe mangoes
• 2 kiwis
• 100g of fresh or frozen raspberries (broken or whole)

Preparation

1. 1. Prepare the shortcrust pastry:
2. Blend the oat flakes to obtain a fine flour.
3. Mix with almond flour, sugar and salt.
4. Add the butter or coconut oil, rub the dough together until it resembles coarse breadcrumbs.
5. Incorporate the cold water, form a ball, wrap in cling film and refrigerate for 30 minutes if you can.

6. Spread the dough in a 30cm diameter tart tin. The dough doesn't spread like "normal" shortcrust pastry, but you can easily do it with your fingers.

   
7. 2. Prepare the almond cream:
8. Melt the butter gently.
9. Whisk the eggs with the sugar.
10. Add the almond flour, then the melted butter.
11. Mix until you obtain a smooth cream.
12. 3. Baking the pie:
13. Preheat the oven to 180°C.
14. Pour the almond cream over the pastry base.
    
15. Smooth the surface and bake for 25 minutes, until lightly browned.
16. Allow to cool completely before adding the fruit.
17. 4. Decorate with the fruit:
18. Peel and slice the mangoes into thin strips.
19. Slice the kiwi into rounds.
20. Arrange the fruit as you like on the almond cream.
21. Add the raspberry pieces for the finishing touch.
    

Keywords: gluten-free tart, mango, kiwi, and raspberry tart, gluten-free shortcrust pastry, gluten-free almond cream, oat flake shortcrust pastry, gluten-free dessert, fresh fruit tart, wheat flour-free tart recipe

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