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INGREDIENTS / DIRECTIONS:
Fresh Fruit Tart With A Gluten-Free Crust
Makes 1 Tart (Serves 4 – 6)
4 cups of Honey Nut Gluten-Free Cheerios
4 tablespoons of cane sugar
6 tablespoons of coconut oil
For The Filling:
1 can (14-ounces) of full fat canned coconut milk
1/3 cup of cane sugar
2/3 cup of arrowroot powder or corn starch
1 tablespoon lemon juice
A pinch of sea salt
1 – 2 cups of fresh fruit of your choice! I used blueberries, kiwi and raspberries
To make your crust, preheat the oven to 350 degrees Fahrenheit
Add the cheerios to a food processor and pulse until you get a rough powder
Add in the sugar and coconut oil and pulse again until evenly combined
Pour the mixture into a pie dish and press down firmly so the crust is even throughout
Bake in the oven for 10 minutes
When crust is finished cooking, let cool on countertop until room temperature
Next, to make your filling add the full fat canned coconut milk to a stovetop pan over medium heat. Once the coconut milk starts to simmer add the lemon juice, sugar and arrowroot powder and whisk all ingredients together. Arrowroot may start to clump at first, but keep whisking, until everything is smooth.
Transfer to a bowl and place in the fridge for 10-15 minutes
After the crust and filling have cooled, pour your filling on top of the crust and place in the fridge for 20-30 minutes
Then add fruit as a topping! I’m using blueberries, kiwis and raspberries and decorating in a circular pattern. You can use any fruit you prefer and get creative with how you decorate!
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Disclosure: This video is sponsored by Cheerios. All opinions stated are my own. We only partner with brands and products we love, genuinely enjoy, use and want you to know about! Sponsors support Healthy Grocery Girl so that we can continue to create & provide videos that are free for our community to enjoy.
Have a Happy and Healthy Day! xx Megan your Registered Dietitian