This is the most simple of desserts and my favorite 'go to' recipe for a gluten free pastry shell as well!
Add regular or dairy free strawberry ice cream and fresh berries with a frosty dash of powdered sugar, and you have an elegant dessert that will wow even your most discriminating gluten based dessert lovers! This crust is an almond shortbread crust recipe that I have used many times and absolutely LOVE! It makes for a great afternoon tea cookie too. :)
Gluten Free Tart with Strawberry Ice Cream and Fresh Berries
Ingredients
Gluten Free Almond Shortbread Crust
1.5 Quarts Coconut Milk Dairy-Free Frozen Dessert
or regular Strawberry Ice Cream
2 Pints 2 varieties of Fresh Berries (cleaned and dried)
Powdered Sugar for dusting top
Tart Pan
Gluten Free Almond Shortbread Crust
1/2 cup cold butter, room temperature
1/8 cup granulated white sugar
1/2 tsp. pure vanilla extract
2/3 cup fine almond flour (meal)
1/3 cup “gluten free” *all purpose flour
2 tablespoons cornstarch
1/8 teaspoon salt
For Shortbread Crust
Pre-Heat the oven to 300 degrees. Pulse almond flour with sugar in a food processor, add cornstarch, gluten free flour and salt. Pulse till well combined. Add butter and vanilla, mix just enough for the dough to start gathering together. Lightly butter the bottom of a tart pan or a cheesecake pan and up the sides a quarter of an inch. Press the shortbread mixture on the bottom. Pierce with a fork. Bake the crust in the pre-heated oven for 25 to 30 minutes. (till golden)
Directions
Have ice cream ready at a soft stage but not melted. When tart shell is cool, fill with ice cream, blending with swirls. Put back in freezer for 20 minutes. When ice cream is firm, take out of freezer and top with fresh fruit and dust with powdered sugar. It's ready and yummy to enjoy at this point!
Enjoy!
xoxo
