This is my mother’s all-time favorite dessert – she and I are both gluten-free for medical reasons. But frankly, this recipe didn’t need much to make it gluten-free, so much so that it’s basically naturally gluten-free. Those recipes are always my favorite kinds – no substitutions necessary, This is just a delicious and tasty spring berry tarte!
Berry Tart (gluten-free graham cracker crust recipe to follow)
1 1/2 cup frozen blueberries (fresh works, but we like how the frozen saturates the gelatin)
2 1/2 c frozen strawberries
1 package cream cheese
1 3/4 c white grape juice
1 package unflavored gelatin
1/4 c sugar
1 t vanilla
1 graham cracker crust
Dissolve the gelatin in the white grape juice over low heat for five minutes or until the gelatin dissolves. Chill until the gelatin has a loose jello consistency (about 45 minutes). Next, cream the cream cheese, sugar and vanilla.
Gently spread the cream cheese mixture over the graham cracker crust (this is the most frustrating part! It is so hard to do without the graham crack crumbs getting all over the cream cheese mixture! I’ve found that if I add a little water the cream cheese mixture, it spreads a little easier.
Next, add the frozen berries.
Cover the berries with the gelatin mixture and chill for at least 4 hours.
Graham Cracker Crust (GF, V)
1 c almonds
1 c gluten-free lightly-sweetened cornflakes
1 T brown sugar (use 2 T if the cornflakes are unsweetened)
1 T butter, melted
In a food processer, grind the almonds into a flour (be careful not to over process; you don’t want almond butter). Add the corn flakes and blend until graham cracker crumb consistency. Add the brown sugar and vegan margarine and pulse the food processor until the crumbs start to stick together. Press into a cake pan and chill for at least an hour. If filling the pie with an unbaked filling (as the recipe above does) bake the crust (after chilling) for 10 minutes at 400 degrees. Let chill before adding the filling.