Gluten Free Cranberry Orange Tart
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Gluten Free Cranberry Orange Tart
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Crust Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1 egg
- 1 egg white
- 1 1/2 tbsp buttery spread or regular unsalted butter, Earth Balance brand, with olive oil
- 1/4 tsp salt
Filling Ingredients:
- 2 1/2 cup Cranberry whole
- 1/2 cup orange marmalade Smucker's brand, low sugar, sweet
- orange juice from 1/2 an orange
- 1/4 cup plus 1/2 tbsp Monkfruit sweetener granulated
- 1 gelatin unflavored, packet
- 1/4 cup water cold
- 1/4 tsp ground cinnamon or a cinnamon stick for boiling
Optional protein frosting (trust me, you want this):
- 2/3 cup Greek yogurt Dannon Light and Fit vanilla flavor
- 1/3 cup casein protein Muscle Pharm Combat 100% Vanilla flavor
Instructions
- Pre-heat oven to 350 degrees. Grease a long, rectangular tart pan with coconut oil and set aside.
- Mix almond flour, arrowroot flour and salt. Add egg and butter, then mash crust together using a fork until small crumbs form and flour is just combined.
- Press crust into prepared tart pan using fingers and pushing crust up the sides of the pan. Ensure the crust is about 1/4″ thick throughout (including at the top of the pan sides).
- Bake crust at 350 degrees for 15-20 minutes or until it begins to turn golden brown (don't over cook or it will crack).
- Combine cranberries, monkfruit sweetener, marmalade, orange juice and cinnamon stick in a saucepan over medium-low heat. Stir frequently until sweetener is dissolved and continue simmering for 12-15 minutes until the cranberries have softened but are not bursting.
- Remove cranberry mixture from heat and allow to cool slightly. While cranberries cool, sprinkle gelatin into cold water and allow to rest for 2-3 minutes. Stir gelatin into cranberry mixture and allow to cool completely. Once cranberry mixture has cooled, pour into baked and cooled tart crust (put the tart crust on a pan or sheet of foil in case it leaks).
- Refrigerate tart for at least one hour before serving.
- If using the protein frosting, mix yogurt and casein protein together until smooth. Spoon into a piping bag and pipe about 2 tbsp of the mixture on top of each tart slice (whipped cream style!).
Nutrition Information
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Calories
220kcal
(11%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
13g
(20%)
Cholesterol
23mg
(8%)
Sodium
40mg
(2%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 40mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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