low fodmap ✓ | gluten-free ✓ | nut-free ✓ |lactose-free ✓|egg-free ✓|yeast-free ✓
I love quick and refreshing desserts. No-bake desserts are my go-to desserts as they require very little prepping and no oven! This summer I was obsessed with this gluten-free no-bake mixed berry tart. I’ve made so many of them I think I became a pro in making no-bake fruit tarts! But they are so easy to make, super yummy and well so pretty, it’s hard not to get obsessed with them.
Gluten-Free No-Bake Mixed Berry Tart Recipe
How to make this Gluten-Free No-Bake Mixed Berry Tart?
There are only 2 steps in making this tart. Fist to make the base. As it’s no-bake tart it requires only 3 ingredients to make the base and a fridge to chill it, while you are prepping the fruit mousse. The second step is to make the fruit mousse. The entire tart is done in 30min + 2 hours chilling time. All the ingredients are simple and easily accessible.
For the detailed step-by-step instructions scroll at the end of this page.
*Make Ahead Tip:
This tart can be prepared a day in advance. It keeps well in the fridge for 3 to 4 days.
*Use Low FODMAP Berries. Low FODMAP berries are Strawberries (150g per serving), Raspberries (60g per serving), Blueberries (40per serving).
*I used Digestive Gluten-free Biscuits from Schar. They are certified low FODMAP according to the Monash University.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
Do you want more simple no-bake desserts?
Gluten Free No-Bake Berry Tart (Low FODMAP)
- I used 7 inches/18cm tart pan
For the base
- 250 g gluten-free digestive biscuits
- 140 g unsalted butter melted
- 1 tsp vanilla extract
- lemon zest grated from 1 lemon
For the Berry Mousse
- 200 g mixed berries* (see FODMAP tips to see which berries are Low FODMAP) (fresh or frozen)
- 40 g sugar
- 10 ml lemon juice
- 100 ml lactose-free whipping cream
- 5 g gelatine powder
- 30 ml water
To prepare the base
- Place the gluten-free biscuits in a food processor and crush until finely ground. If you don't have a food processor, you can crush your biscuits by placing them in an airtight bag and rolling them with a rolling pin.
- Transfer the crumbs to a medium bowl, add the melted butter, vanilla extract, and lemon zest. And mix it well until everything is well combined and the crumbs are evenly moistened.
- Press the mixture in a tart pan with a removable bottom. ( I used a 7inch tart pan, if using bigger you might need to increase the amounts of the ingredients)
For the fruit mousse
- Place the berries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds.
- Meanwhile, dissolve gelatin in cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature.
- Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined.
- Fill the mixture into the prepared tart pan, smoothing out evenly, and refrigerate for at least 4hours or better overnight to firm up.
- When the mousse is chilled and firm, you can remove the tart by gently pressing against the removable bottom of your pan. Decorate the tart with fresh berries or other toppings, serve chilled.
- Enjoy 🙂