PALEO & WHOLE30 STRAWBERRY & KIWI VEGAN CREAM CHEESE TART

PALEO WHOLE30 BLACKBERRY, STRAWBERRY & KIWI CREAM CHEESE TART

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In the summer when I move into a Paleo mode, I use seasonal fruit in my recipes.  But you can buy these berries all year long.  Sometimes it’s lovely to enjoy berries in the winter.  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

WHAT IS THE NUTRITIONAL VALUE OF PALEO WHOLE30 BLACKBERRY, STRAWBERRY & KIWI CREAM CHEESE TART?

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.

WHAT IS THE TASTE PROFILE OF PALEO WHOLE30 BLACKBERRY, STRAWBERRY & KIWI CREAM CHEESE TART?

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

WHAT WINE HARMONIZES WITH PALEO WHOLE30 BLACKBERRY, STRAWBERRY & KIWI CREAM CHEESE TART?

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.

HOW IS THE RECIPE PREPARED FOR PALEO WHOLE30 BLACKBERRY, STRAWBERRY & KIWI CREAM CHEESE TART?

  

Mix vegan cultured cream cheese with no sugar added apricot jam.  Refrigerate until needed.
Wash and slice all fruit.

Add vegan cream cheese to par-baked tart shell.  
Arrange sliced fruit in pattern of choice.
Arrange black berries and strawberries around the perimeter of shell.
Arrange kiwi.
Add more strawberries and blackberries in a lovely design.
Make glaze.
Add glaze to tart.

Bake and let cool. 

 

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PALEO WHOLE30 BLACKBERRY, STRAWBERRY & KIWI CREAM CHEESE TART

This PALEO WHOLE30 BLACKBERRY, STRAWBERRY & KIWI CREAM CHEESE TART is stunning and bright with mom’s flaky crust and a filling singing with summer flavours.  Eat in moderation!  Just because it’s healthy doesn’t mean you should over indulge.  While considered a whole food with natural fruit sugar, it’s still sugar!  The recipe uses an almond flour crust with strawberries, blackberries and kiwi coated in a delicious blackberry glaze.  If you are hunting for slice of fruit pie at the end of your dinner paired with a dessert wine, check out this recipe!

 

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.

  • Author: KETO PALEO SHARI MAC
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 12 slices
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free

Ingredients

Crust:

1.5 cups almond flour (170 g)

1.5 cups tapioca flour (228 grams)

1 teaspoon sea salt (6 grams)

1 teaspoon Guar Gum (2 grams)

2 eggs

½ cup water plus 1 tablespoon at a time as needed

¼ cup grass fed or plant-based butter or ghee 

 

Filling:

½ cup vegan cream cheese*

2 tablespoons no sugar added blackberry jam

¼ teaspoon agar

1.5 cups fresh blackberries

4 cups of sliced fresh strawberries

2 fresh kiwi, peeled and sliced

 

Fruit Tart Glaze

2 tablespoons no sugar added blackberry jam

2 tablespoons water

¼ teaspoon agar

 

*For vegan cream cheese recipe click link:

KETO PALEO WHOLE30 VEGAN CREAM CHEESE

 

Instructions

Preheat oven to 350 F (170 C). 

 

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

 

Transfer dough to piece of parchment.  Roll into a ball.  Cut off ¼ of the ball (to use for the crumble and set aside.  Re-roll dough 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 dough is a bigger circle than pie place.  Flip dough in parchment over and roll dough 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 dough.  Flip over so dough 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 dough 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. 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.

 

(The nutritional value of this pie is approximate.)

 

Nutrition

  • Serving Size: 1
  • Calories: 537
  • Sugar: 6.3
  • Sodium: 205
  • Carbohydrates: 105
  • Fiber: 5.2
  • Protein: 3.8
  • Cholesterol: 27

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