(Gluten-Free, Dairy-Free, Egg-Free!)
I've had a crazy craving for all things berries the past few weeks. Blueberries, strawberries, and blackberries have played a crucial role in my breakfast, lunch, and dinner, so why not include it in a bomb dot com dessert???! After all, desserts are my favorite food category! And watch out, if you happen to eat my highly anticipated dessert (husband), this face will appear:
So as I scoured my cook books and the web for some inspiration, I thought it would be fun to create something festive for Memorial Day. A tasty little something that screamed "I LOVE THE US of A!!!" And what happens to be red and blue? The very berries I've been devouring! So naturally, I integrated berries into my dessert, and I think you're going to like the outcome! ;)
Introducing... Sugar Cookie Fruit Tart!
Compliments of The Good Scone Vanilla Cake Mix! That's right. We used our gluten-free cake mix to make this baby!
Not only was this Tart delicious, it was super easy to make! And it's Gluten, Egg, Dairy, and Soy Free, so you can make it for all of your friends :) here's what you need and how to make it!
- 1 package of our Vanilla Cake Mix
- 1/2 cup coconut oil
- 1/3 cup water
- 1 can of *Coconut Cream (14oz)
- 2 to 3 cups *assorted berries
- 3 Tablespoons Agave or Honey
1. Preheat the oven to 350 degrees.
2. Open and pour vanilla cake mix into a large bowl. Add coconut oil and water to the mixture. Stir with a spatula until a ball of dough forms.
3. Using a spring-form pan (10 inches), coat the inside with cooking spray to ensure the cookie crust is easy to remove once baked. Place the cookie dough in the pan and use your finger tips to spread the mixture (we suggest dampening your fingers with water if the dough begins to adhere to your hands). Push the dough into the bottom of the pan and up against the sides until the crust is even.
4. Bake the sugar cookie crust for 20 to 22 minutes, or until it appears light brown. Once finished baking, set aside and let cool completely.
5. For the filing: we used whipped coconut cream for this recipe, which is a great dairy-free alternative to whipped cream. It's creamy texture is like no other, and it's great on all sorts of treats. Making whipped coconut cream is quite simple and only requires two ingredients. Click here to learn how to make this recipe from our friends at MINIMALIST BAKER (we simply swapped out this recipe's 3/4 powdered sugar with 3 Tablespoons Agave). *If you have no aversion to dairy, you can use whipped cream in place of the coconut cream.
6. Once the sugar cookie crust has completely cooled, remove the base of the spring-form pan from the ring. Spread the whipped coconut cream around the crust, leaving 1/4-inch space from the edge.
7. After the berries are washed and completely dried, add them to the top of your coconut or whipped cream. Refriderate and serve! (*you can swap out the berries with your preferred choice of fruit).
A perfect treat for Memorial Day or the 4th of July!
*Note: This tart, wrapped in plastic wrap or sealed in a container, can last up to four days in the fridge. Why not spread the goodness throughout the week! ;)