Gluten-Free Ricotta & Manuka Honey Tart with fresh Berries
When I give time to baking (which time to me is anything requiring longer than 10-15 minutes prep time) I ensure the recipe is excellent and worth my extra love and tenderness. This recipe is worth yours too!
Those of you that know me (and/or my other half) know that we've both suffered from inflammatory issues. In my adult life, I've developed a lactose intolerance and additionally have to bake gluten-free (always) for my sig.-o (whom is severely allergic), which makes our dessert game difficult. Difficult but not impossible! With some practice using healthy food alternatives and applying the scientific method of inquiry, I've experimented and worked out some great recipes that are low in sugar and yes, gluten-free. Even if you don't feel the need to eat this way, TRY this recipe... it's delicious and I guarantee you will want to make it again jazzing it up with other ingredients (I recommend a late summer fig & blackberry as an alternative to my summer strawberry).
This beautiful and delicious tart is sweetened with Manuka Honey from New Zealand (I'm a HUGE fan-- more posts to come later) and Coconut sugar, which yes is still sugar BUT is an arguably healthier and great natural alternative to regular granulated sugar (not to mention the TASTE which is like a delicious mild caramel flavor). Natural, unrefined coconut sugar holds trace amounts of vitamins and minerals and contains a fiber known as inulin that slows gut absorption of sugar (better for diabetics!). Try lowering your sugar intake by subbing out your recipe sweeteners with coconut sugar and/or manuka honey and see if you notice any changes in how you FEEL. Less jittery? Slightly better digestion? More energy? Easier to lose weight? Yep. This is a guilt-free + feel good dessert recipe! -crowd cheers- You're welcome! ~mk
Gluten-Free Ricotta & Manuka Honey Tart with fresh berries
ingredients:
- 1 stick (8 tbsp.) unsalted butter (preferably European-style, aka cultured butter- has WAY better flavor)
- 1/2 tsp. course sea salt
- 1 1/4-1/2 cup gluten free flour blend (*that includes xanthan gum, a plant-based stabilizer and thickener- I like Robin Hood Brand)
- 1/4 cup unrefined coconut sugar
- Grated lemon zest (from two large lemons)
- 1/2 tsp. course sea salt
- 1 1/4-1/2 cup gluten free flour blend (*that includes xanthan gum, a plant-based stabilizer and thickener- I like Robin Hood Brand)
- 16 oz. (1 lb.) ricotta (well-drained, see Step 1)
- 2 fresh farm eggs (pasture-raised, local and brown is always the best)
- 1/2 cup manuka honey (UMF 10 + minimum, Unique Manuka Factor, higher = better quality)
- 1/4 tsp. fresh cracked pepper (India Tellacherry is my fav.)
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1 quart Fresh Summer Strawberries (or swap California Figs & Fresh Blackberries for Late Summer!)
instructions:
- Drain ricotta of excess moisture by lining a fine mesh strainer with (or without) cheesecloth and placing over a medium size bowl. Cover with plastic wrap and weigh down with relatively heavy object and place in refrigerator overnight (or minimum 4 hours).
- For the crust- Combine melted butter, coconut sugar, zest, and salt into medium size bowl and mix together. Incorporate the gluten free flour blend into your mix until a soft dough just forms.
- Press dough into the base of your tart pan, evenly applying and smoothing, and pressing the dough up the sides of the pan. Tip: Dust some g/f flour on your hands to help prevent your fingers from sticking and pulling the dough away from the pan.
- Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350°F.
- Prick tart crust with a fork to allow steam to escape (to prevent the crust from puffing up during baking... aka "docking" the dough).
- Place the tart pan onto a baking sheet and bake on the middle rack until golden brown. 20-25 minutes
- Remove tart from oven and allow to cool slightly.
- For the filling- Combine all ingredients in a mixing bowl using a whisk to combine until smooth.
- Pour and spread the filling evenly in the warm tart shell. Bake again for 25-30 minutes, until the center of the tart is just set.
- Remove the tart from the oven and allow to cool on a rack before chilling in the refrigerator (minimum 20 minutes). These 10 steps can be used to make tarts a day or two ahead (or freeze for up to 10 days).
- TOPPING time- Apply freshly trimmed whole summer strawberries (or blackberries/figs) in concentric (and alternating) circles. Top with extra lemon zest and drizzle with some warmed manuka honey! Enjoy~
- For the crust- Combine melted butter, coconut sugar, zest, and salt into medium size bowl and mix together. Incorporate the gluten free flour blend into your mix until a soft dough just forms.
- Press dough into the base of your tart pan, evenly applying and smoothing, and pressing the dough up the sides of the pan. Tip: Dust some g/f flour on your hands to help prevent your fingers from sticking and pulling the dough away from the pan.
- Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350°F.
- Prick tart crust with a fork to allow steam to escape (to prevent the crust from puffing up during baking... aka "docking" the dough).
- Place the tart pan onto a baking sheet and bake on the middle rack until golden brown. 20-25 minutes
- Remove tart from oven and allow to cool slightly.
- For the filling- Combine all ingredients in a mixing bowl using a whisk to combine until smooth.
- Pour and spread the filling evenly in the warm tart shell. Bake again for 25-30 minutes, until the center of the tart is just set.
- Remove the tart from the oven and allow to cool on a rack before chilling in the refrigerator (minimum 20 minutes). These 10 steps can be used to make tarts a day or two ahead (or freeze for up to 10 days).
- TOPPING time- Apply freshly trimmed whole summer strawberries (or blackberries/figs) in concentric (and alternating) circles. Top with extra lemon zest and drizzle with some warmed manuka honey! Enjoy~
NOTES:
*TIP: Depending on the brand of Ricotta, the moisture content can vary- excess moisture is bad for baking, so look for a brand with a lower moisture content to speed up the prep time for this recipe.
