Gluten-Free Collagen Fruit Tart With Lemon Curd
This gluten-free fruit tart with lemon curd filling is the perfect way to highlight the abundance of fresh berries that summer has to offer. And with wholesome and nourishing ingredients, it’s the kind of dessert you can feel good about enjoying. Plus, it includes a healthy dose of Collagen Peptides in the crust. Just one more way to get this joint-loving, skin-nourishing, gut-supporting clean protein into your diet. Why not give it a try for your next summer dinner party? Your guests will not be disappointed! *
2 cups old fashioned oats
2 scoops Collagen Peptides
1/2 cup coconut oil
1/4 cup pure maple syrup
1 tablespoon arrowroot starch
1-4 tablespoons cold water, as needed
4 egg yolks
3/4 cup coconut sugar
1/4 cup unsalted butter
2 lemons, zested and juiced
1/4 cup fresh blueberries
1/4 cup fresh raspberries
4-5 fresh strawberries, stems removed and quartered
For Tart Crust
For Lemon Curd
For Fruit Topping
Add the oats to a food processor and pulse a few times to coarsely grind the oats.
Add the Collagen Peptides, coconut oil, maple syrup, and arrowroot starch to the food processor and pulse until the dough comes together. If the mixture is too dry and crumbly, add cold water one tablespoon at a time until the dough forms.
Grease 6 mini tart molds with coconut oil. Divide the tart dough evenly among the molds, pressing the dough into an even layer. Alternately, press the dough into a pie tin. Place molds in the refrigerator for 30 minutes.
Preheat the oven to 375°F.
After the dough has chilled for 30 minutes, place in the preheated oven and bake for 10-15 minutes, until the crust turns golden brown. Remove from the oven and set aside to cool completely.
While the crust is cooling, prepare the lemon curd filling by combining the egg yolks, coconut sugar, lemon juice, and zest in a saucepan. Whisk well to combine. Heat the mixture over medium heat for about 8 minute, stirring constantly with a wooden spoon, until the mixture turns cloudy and starts to thicken. At this stage, you should be able to draw a line on the back of the wooden spoon with your finger and have it hold for at least 4-5 seconds.
Remove the mixture from heat and mix in the butter until well combined. Transfer the lemon curd to a clean bowl and cover the mixture with plastic wrap, pressing the plastic wrap against the lemon curd to prevent a film from developing. Refrigerate for 30 minutes.
To assemble the fruit tarts, divide lemon curd evenly between crusts, tapping the bottom against the counter a bit to help the lemon curd settle. Then divide the fresh berries equally between the tarts. Serve immediately or refrigerate overnight and serve chilled.