Gluten Free Crustless Goat Cheese Fruit Tart

I love Summer when fruit is at the peak of its season.  This gluten and cows milk dairy free Crustless Goat Cheese Fruit Tart is creamy and tart yet sweet and tangy... The perfect summer treat!  It is a mix between a custard and a cheesecake and is best served cold.  Speaking of cheesecake... Cheesecake is another of those foods that I miss desperately, but so many of the cows milk dairy free options are laden with soy or nuts instead.  So if you can tolerate goats milk dairy this version of a rift on a cheesecake loaded with fruit might be a perfect summer treat for you. 

Also, this recipe lends itself to being played with... Feel free to switch up the fruits as any sort of stone fruit will work beautifully in this crustless goat cheese fruit tart.  This recipe is loosely adapted from Crustless Coconut Pie from Gluten Free Easily. 

Crustless Goat Cheese Fruit Tart

3 large eggs

1 1/2 c granulated sugar

6 oz chevre (soft fresh goat cheese)

3 tbs rice flour

2 tbs corn starch

1 c full fat coconut milk

1/3 c coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

9 apricots, halved & pitted

1 cup cherries, halved & pitted

Preheat the oven to 350F.

Spray a deep dish pie pan with oil.

Place the fruit in an even layer in the pie pan.

Beat together the eggs, sugar and goat cheese until smooth.

Beat in the rice flour and corn starch.

Beat in the coconut milk, coconut oil, vanilla, and vinegar.

Pour the batter over the fruit.

Bake for 45 minutes or longer until the filling is set in the center.

Let cool to room temperature and then chill well before serving.