Gluten and Lactose Free Fruit Tart with Mango, Peach and Apricot

Gluten and Lactose Free Fruit Tart with Mango, Peach and Apricot

This dessert is a great choice for those who are following a diet based on lactose and gluten free products, but also for those looking for healthy desserts! This fruit tart recipe is so easy that even the beginners in the kitchen can try it! It could be served at the special events, or as an everyday dessert. It will be love at the first bite!


For the crust you will need:
11 medjool dates
130 gr raw almonds
120 gr oatmeal (gluten free)
30-45 ml coconut oil
half a teaspoon of carob
a pinch of salt

For the cream you will need:
3 pieces mango
1 peach
2 apricots
juice from half a lemon
2 teaspoons maple syrup
400 ml coconut cream
2 teaspoons full of agar-agar
1 teaspoon tapioca powder


The crust
Put the almonds in a food processor and beat until they are small enough. After that add the rest of the ingredients over the almonds and mix until combined. Pour the composition into the tart tray and with a glass start pressing the crust. When you are done, put in the fridge.

The cream
The pulp from the 3 mangoes, the peach and the apricots, the lemon juice and the canned coconut cream are put in the blender to obtain a puree. After this step you can pour it into a bowl and add the 2 teaspoons of maple syrup. You can now put it on the stove until it boils, then add the tapioca powder and agar-agar. Mix with a whisk for 2 or 3 minutes or until the composition thickens. Remove from the heat and allow to cool (10 min) stirring occasionally.

To make sure you will get a fine paste, pass the composition through a sieve and then transfer it over the crust in the pan and let it cool in the fridge for at least 5 hours or overnight.

Recipe and photography: Sweet Lemon


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