Recipe for Gluten Free Almond Crust Orange Cream Tart. Refreshing orange zest cream inside a crunchy almond cookie topped with yummy orange slices. Easily freezes in an air tight container and will stay fresh for up to 6 months.
6tablespoonscold unsalted butter cut into small cubes
1tspvanilla extract
Filling:
1 8ozpackage cream cheeseroom temperature
¼cupmaple syrup
¼cuphoney
3 ½Tbsplemon juice
½cupwater
½cupmelted coconut oil
¾tspvanilla extract
zest from two nectarine oranges
4peeled and sliced nectarine oranges
Instructions
Crust
Thinly coat a rectangular tart tray with coconut oil and preheat oven to 350 F.
In large bowl whisk together the almond flour, meal, sugar and salt.
Then add butter and vanilla, mixing with hands until resembles thick corn meal and begins to stick together.
Pour crumbs into tart pan pressing into sides and corners first. Remaining crumbs should evenly cover bottom of tray. press with fingers or spoon until well distributed and packed. Place tart tray in freezer for 15-30 min to set.
Bake crust only for 20-30 min until golden. Allow to cool completely before adding filling.
Make the filling:
Add all ingredients except for sliced oranges into mixer bowl.
Mix on medium until throughly blended.
Spoon half of the mixture onto cooled tart and chill in refrigerator for 20 min.
Next place sliced oranges onto chilled cream.
Then, cover with remaining cream filling.
Chill for an additional 20 min to allow cream to set.
Finally place remaining orange slices on top of cream.
Allow to chill for 2hr or overnight before serving.
Notes
Make sure to have several people to serve, or you will want to eat the entire thing by yourself!!