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.

Pie or Tart Crust - Dairy & Gluten Free

I had some fresh nectarines and plums that needed to be eaten, but none of us wanted to just munch on the fruits.  This is the crust that I came up with after much searching and finding out that I didn't have everything to make any of the recipes that I found!

Pie or Tart Crust - Dairy & Gluten Free
1 1/2 cup white or brown rice flour (super fine if you can find it)
1/2 cup corn starch
3 to 6 tbs sugar (depending on how sweet you like it)
1 tsp baking powder
1/2 cup or 1 stick of Earth Balance Vegan Buttery Sticks
1/2 tsp salt
1/2 to 3/4 cup ice cold water
1 tsp apple cider vinegar

Combine the rice flour, corn starch, sugar, baking powder and salt in a medium size bowl.
Using your hands or a pastry cutter combine the vegan buttery stick with the flour mixture.
Combine 1/2 cup of the ice water with the vinegar and add to the flour mixture slowly.
If the dough does not form a ball then add up to 1/4 cup more ice water as needed.
Split the dough in half and pat into 2 greased pie pans.
For a fresh fruit pie bake the crust first - Bake at 425 for 20 to 30 minutes until the dough is slightly crisp.  Then when the crust is cooled add your fruits.
For an open faced baked fruit tart - Spread some fruit jam onto the unbaked dough.  Place the freshly sliced fruit in an even layer on top of the jam and dough.  Sprinkle with a generous amount of sugar.  Bake at 425 for 40 to 60 minutes or until the fruit is tender and the dough is crisp.