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Sugar Free Fruit Tart
This sugar free tart is made with frozen berries, letting you whip up this tart treat anytime of the year.
Gluten free, sugar free, vegan berry tart with a Cinnamon Dexscotti™ crust and cookie stars.
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Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Pie
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 80 minutes
Servings
10" tart
Ingredients
Tart Shell
Tart Filling
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Pie
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 80 minutes
Servings
10" tart
Ingredients
Tart Shell
Tart Filling
Gluten free, sugar free, vegan berry tart with a Cinnamon Dexscotti™ crust and cookie stars.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees. Grease tart pan and line bottom with parchment paper
  2. In a small bowl combine the wet ingredients, using only 2 tablespoons of water to begin.
  3. Combine wet ingredients with the Cinnamon Dexscotti™ Mix and stir until the dough comes together. If needed add up to one additional tablespoon of water.
  4. Roll out dough between two pieces of parchment paper. Cut out a circle of dough the same diameter as your tart pan and transfer to the prepared pan.
  5. Roll out remaining dough and use it to build up the sides in your tart pan. Press against the tart pan and the bottom piece of dough to connect.
  6. Cover dough in tart pan with parchment paper and fill with pie weights (or beans, rice, or sugar if you don't have pie weights). Blind bake your tart shell for 15 minutes, then uncover the tart shell and bake 5 additional minutes until the shell begins to brown.
  7. While the tart is baking add the two bags of mixed berries to a saucepan and heat, covered, on low until the berries thaw.
  8. In a small mixing bowl combine the arrowroot and water and mix until smooth.
  9. Add arrowroot mixture to the berries and boil, stirring for 5 minutes until the berries have thickened.
  10. Pour berries into the tart crust and let cool for 20 minutes.
  11. Refrigerate 1 hour before slicing.
Recipe Notes

Enjoy!