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Gluten Free Cranberry Orange Tart

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
1 hr 40 mins
Cook Time
40 mins
Total Time
2 hrs
Servings: 8
Calories: 220 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust Ingredients:
  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot flour
  • 1 egg
  • 1 egg white
  • 1 1/2 tbsp Earth Balance Buttery Spread with Olive Oil or regular unsalted butter
  • 1/4 tsp salt
Filling Ingredients:
  • 2 1/2 cup whole cranberries
  • 1/2 cup Smucker's low sugar sweet orange marmalade
  • Juice from 1/2 an orange
  • 1/4 cup plus 1/2 tbsp granulated monkfruit sweetener
  • 1 packet unflavored gelatin
  • 1/4 cup cold water
  • 1/4 tsp cinnamon or a cinnamon stick for boiling
Optional protein frosting (trust me, you want this):
  • 2/3  cup Dannon Light and Fit Vanilla Greek yogurt
  • 1/3 cup Muscle Pharm Combat 100% Vanilla Casein protein powder

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees.  Grease a long, rectangular tart pan with coconut oil and set aside.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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).
  7. Refrigerate tart for at least one hour before serving.
  8. 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

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

% 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.