PALEO & WHOLE30 STRAWBERRY & KIWI CREAM CHEESE TART

PALEO & WHOLE30 STRAWBERRY & KIWI CREAM CHEESE TART
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PALEO & WHOLE30 STRAWBERRY & KIWI CREAM CHEESE TART

PALEO & WHOLE30 STRAWBERRY & KIWI VEGAN CREAM CHEESE TART

In the summer I try to use seasonal fruit in my eating and PALEO & WHOLE30 blogging.  The fruit is relatively inexpensive and delicious.  I decided to make this tart so that I could also use the vegan cream cheese that I had prepared the day before. 

This tart can be made from a whole combination of low glycemic fruits.  Here are a few combinations:

  • Apple and pear
  • Strawberry and peach
  • Apple and fig (medium glycemic but high in fiber)
  • Pear and fig
  • Strawberry and apricot
  • Strawberry and raspberry
  • Strawberry and apple

RECIPE NUTRITIONAL VALUE

I choose fruits that are all low glycemic – blackberries, strawberries, and kiwi.  The darker the fruit, the higher the anti-oxidants.  Blackberries are high in vitamin C, high in fiber, and a great source of vitamin K.  Strawberries protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer.  I was surprised to learn all the incredible health benefits of kiwi.  This fruit helps with asthma, aids in digestion, boosts our immune system, helps to manage our blood pressure and reduces blood clots.

RECIPE TASTE PROFILE

The predominant taste sensation of this dish is sweetness.  However, the tart is not too sweet.

DIRTY-BIRDIE WINE PARTNERS (FOR THOSE MAINTAINING A PALEO AND WHOLE30 LIFESTYLE)

It’s easy to pair this tart with dessert wine because the tart is not too sweet.  The tanginess of the fresh fruit shines through.  This allows the dessert wine to be sweeter, which is required to create lovely harmony in this partnership.  With the predominant taste sensation of this tart being sweetness, choose a late harvest or icewine.  A Cabernet Franc icewine would complement this tart and create wonderful harmony on the palate. RECIPE:

This recipe used FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix.  The DOH mix is available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop 

Transfer DOH to mixer or food processor.  

Add baking powder, butter, and water and mix into moist DOH.

Turn DOH into a ball.

Place another piece of parchment over the ball.

Roll into a circle about 6″ in diameter.  

Remove top piece of parchment and fix edges of the circle to be neat.

Roll until DOH is a bigger circle than pie place.  Flip DOH in parchment over and roll DOH about 1-inch in diameter larger than the pie plate.

Par-bake crust for 10 minutes.  Remove and let cool. 

Mix vegan cultured cream cheese with no sugar added apricot jam.  Refrigerate until needed.

Wash and slice all fruit.

Add vegan cream cheese to tart shell.  

Arrange sliced fruit in pattern of choice.

Make glaze.

Add glaze to tart.

Bake and let cool.  

 

  • Author: FRESHDOH
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 4 to 6
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free

Ingredients

Crust:

1 package of FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix (use the whole package for a thick crust.  Use 3/4 of the package for a thinner crust.)  

½ cup water plus 1 tablespoon at a time as needed

¼ cup avocado butter

Filling:

½ cup vegan cream cheese*

2 tablespoons no sugar added apricot jam

¼ teaspoon agar agar

1.5 cups blackberries

4 cups of sliced strawberries

2 kiwi, peeled and sliced

Fruit Tart Glaze

2 tablespoons no sugar added strawberry jam (or blackberry)

2 tablespoons water

¼ teaspoon agar-agar

*For vegan cream cheese recipe click link:

PALEO & WHOLE30 VEGAN CULTURED CREAM CHEESE

Instructions

Preheat oven to 350 F (170 C). 

To make the crust: Add DOH mixture to the bowl of food processor or mixer.  Add baking powder and avocado butter.  Mix until butter is well mixed.  Add water.  Mix again until you have a sticky DOH.

To make the crust: Add DOH mixture to the bowl of food processor or mixer.  Add baking powder and avocado butter.  Mix until butter is well mixed.  Add water.  Mix again until you have a sticky DOH.

Transfer DOH to piece of parchment.  Roll into a ball.  Cut off ¼ of the ball (to use for the crumble and set aside.  Re-roll DOH into a ball again. Cover with another piece of parchment.  Roll into a circle about 6 to 7-inches in diameter.  Remove the top piece of parchment and smooth out the rough edges into a symmetrical circle.  Replace parchment.  Roll until DOH is a bigger circle than pie place.  Flip DOH in parchment over and roll DOH about 1-inch in diameter larger than the standard size (9″) pie plate. 

Remove top parchment again.  Place the pie plate face side down on DOH.  Flip over so DOH is inside the plate. You will have to fix the broken edges, using pieces of the thicker sides to patch up the thinner sides so that the sides of the DOH is uniform.  No worries.  You won’t see the patchwork.  

Par-bake the crust for 10 minutes.  Remove.  Let cool. 

To make cream cheese base, in a blender mix together cream cheese, apricot jam, and agar-agar. Transfer to a bowl and refrigerate until needed.

When pie crust is room temperature, add cream cheese and smooth.  Slice fruit.  Arrange fruit in a pattern of choice on cream cheese mixture.

To make the glaze, in a saucepan over low heat, heat jam.  Add water.  Boil.  Add agar.  Dissolve, whisking constantly.  Let cool for 15 minutes.  Brush over the tart.

Transfer tart to the oven and bake for 25 to 30 minutes until crust is golden and fruit has cooked.

Remove from the oven and let cool.

Notes

 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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