Gluten-Free Layered Berry Tart
Description
With summer strawberry season upon us, I decided to experiment with some gluten-free crisps made in a style similar to a simple tart dough. The dough is rolled-out into a thin sheet, cut into circles, and baked. The crisps include both Teff flour and GF buckwheat flour in the dough.
The resulting crisps are used to create a stacked tower-style dessert, filled with layers of fresh raspberries, fresh strawberries, homemade whipped cream, and chopped almonds—What’s not to like?
Ingredients
Instructions
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Preheat the oven to 375˚F.
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In a medium-sized mixing bowl, combine the lemon zest, melted butter, olive oil, Kosher salt, white granulated sugar, egg, and vanilla extract, and mix until smooth.
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Add the Teff and buckwheat flour, along with the ground ginger, and mix until you have arrived at a smooth dough.
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Roll the dough out between two pieces of parchment paper, until you have a very thin layer of dough that is less than 1/8 of an inch thick—the thickness of a thin cracker.
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Use a ring mold to cut circles out of the dough, and carefully remove the excess dough from the parchment.
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You can roll the excess dough out a second time, and cut out more circles to bake.
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Bake the circular discs of tart dough on parchment paper at 375˚F for roughly sixteen minutes, or until the discs are golden-brown in color.
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Remove the tart discs from the oven, and allow them to cool at room temperature.
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Repeat the process with any remaining dough.
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When you are ready to assemble your dessert, use an electric hand mixer or stand mixer to whisk together the heavy whipping cream, lemon zest, white granulated sugar, and Kosher salt until you arrive at your desired whipped cream consistency.
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To assemble the desserts, add a baked tart disc to the bottom of the plate.
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Add a thin layer of whipped cream onto the disc.
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Add some raspberries and finely-sliced strawberries on top of the whipped cream.
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Add another baked tart disc on top of the fruit, and repeat the layering process with more layers of whipped cream and fruits. You can stack these as high as you’d like, although they have a tendency to tip over if you make them really tall!
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Top with some finely-chopped almonds, and serve immediately.
