Gluten Free Berry Tart

Sometimes the simplest desserts are the most impressive. This gluten-free berry tart is a showstopper with its vibrant colors and fresh flavors. It’s surprisingly easy to whip together and perfect for any occasion.

Gluten free berry Tart


For the crust:

  • 1/2 cup (1 stick) softened butter
  • 1/3 cup erythritol
  • 2 large eggs
  • 1 cup almond flour
  • 1 1/2 tbsp cornstarch
  • 2 tbsp psyllium husk powder
  • 1 pinch of salt

For the filling:

  • 1/4 cup erythritol powder
  • 1/2 tsp konjac flour
  • 1 3/4 cups heavy cream
  • 1 tsp vanilla extract

For the topping:

  • 10 oz frozen raspberries
  • 1/3 oz (about 3 tsp) gelatin powder
  • 1/2 cup blueberries
  • 1 lb strawberries
  • 1 1/2 tbsp erythritol powder


  1. Preheat oven to 350°F (180°C). Grease a 10-inch tart pan with butter.
  2. In a large bowl, cream together the butter, erythritol, and eggs until light and fluffy.
  3. Add the almond flour, cornstarch, psyllium husk powder, and salt. Mix until a smooth dough forms.
  4. Roll out the dough on a lightly floured surface and place it into the prepared tart pan, pressing it up the sides to form a rim.
  5. Prick the bottom of the tart crust with a fork and bake for 15-20 minutes, or until golden brown. Let cool completely.
  6. In a small bowl, whisk together the erythritol powder and konjac flour.
  7. In a medium bowl, beat the heavy cream until stiff peaks form. Gradually beat in the erythritol powder mixture and vanilla extract.
  8. Spread the whipped cream over the cooled tart crust and place in the refrigerator for 1 hour.
  9. Meanwhile, heat the frozen raspberries in a small saucepan over medium heat.
  10. In a small bowl, mix the gelatin powder with 2 tablespoons of cold water and let it soften.
  11. Once the raspberries have softened, remove from heat and stir in the softened gelatin until dissolved. Let cool slightly.
  12. Rinse and dry the blueberries and strawberries. Cut the strawberries into small pieces.
  13. Fold the blueberries, strawberries, and remaining erythritol powder into the cooled raspberry mixture.
  14. Pour the berry mixture over the whipped cream layer. Refrigerate the tart for at least 3 hours before serving.