This easy gluten-free fruit flan is made with almond flour. It's light and airy and topped with lightly sweetened ricotta cheese and honey-drizzled berries. It's perfect for a special celebration.
Gluten-Free Fruit Flan for a "berry" special occasion!
If you're like me, you firmly believe that birthdays, anniversaries, holidays and other special days call for an exceptional dessert. And if you live in Canada or the U.S., you have a long weekend coming up to celebrate a special day!
We're planning to head out on the ocean and "boat-camp" in the Gulf Islands. I can't think of a better way to enjoy this stretch of warm sunny weather we're having than to be out on a boat--unless it's out on a boat with this gluten-free fruit flan with ricotta cheese and fresh berries!
It's fun to mark an occasion by sharing something sweet, don't you think?
While most traditional desserts are made with flour, there's no need for those of you on a gluten-free diet to be denied indulging in dessert! My family loves a simple fruit flan, so I developed a recipe to make our old favourite flan recipe without using wheat flour.
This gluten-free fruit flan with lightly sweetened ricotta quickly became our favourite dessert.
Since we loved this Gluten-Free Almond Cake with Strawberries so much, I used the same recipe, halved it, and baked it in a tart pan with a removable bottom (but a spring-form pan would work, too). This lemon-flavoured cake is made with almond flour and it gets its light, airy texture from whipped egg whites. It made a tender base for the flan, but it was perfectly firm enough to support all the luscious sweet ricotta cheese and fresh berries on top.
I used a mix of raspberries, blueberries and tiny black raspberries from my garden, but any fresh fruit would be fabulous. Try strawberries with kiwi, or peaches with blueberries, or your favourite fresh fruit.
This Gluten-Free Fruit Flan is quick and easy to prepare.
Bake the cake base and let it cool, spread it with sweetened creamy ricotta cheese and top it with fresh fruit. Drizzle it all with a little honey and serve!
I hope you like it as much as we do. Happy Canada Day to those of you in Canada, and Happy 4th of July to my American readers!
Gluten-Free Fruit Flan with Ricotta
- 2 eggs separated
- 1 tbsp lemon zest
- 1/4 cup granulated sugar, divided
- 3/4 cup finely ground almond flour
- 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- pinch of salt
- 1 1/2 cups ricotta cheese
- 2 tbsp maple syrup or honey or sugar
- 2 cups fresh berries (raspberries strawberries, blueberries or a mixture)
- 1 tbsp honey, for drizzling on berries
- Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of a 9-inch flan pan with removable bottom OR a 9 - inch springform pan. Grease the sides with coconut oil or butter.
- You will need 3 bowls, 1 large and 2 medium.
- Separate the eggs, and put the whites in a medium bowl and the yolks in a large bowl.
- In a large bowl, beat the egg yolks, lemon zest and 2 Tablespoons sugar.
- In a medium bowl, combine the almond flour and baking powder.
- Add the almond flour mixture to the egg yolk mixture and beat until smooth.
- In another medium bowl, beat the egg whites until frothy. Add the cream of tartar and salt and continue beating, Add 2 Tablespoons sugar, one spoonful at a time until soft peaks form.
- Gently fold the beaten egg whites into the batter, ½ cup at a time. It will seem like it won't combine, but as you add more it will come together and result in a light, airy batter. *If this just won't come together, just beat it with an electric mixer. It won't be quite as airy, but it will still be good!
- Carefully scoop the batter into the springform pan, smoothing the top. Bake at 350°F for 17 minutes. Remove from oven and let cool completely in the pan. Run a knife around the edge to loosen before removing the bottom of the flan pan or releasing the spring from the springform pan.
- Meanwhile, stir ricotta cheese with maple syrup or honey.
- Place the flan on a serving plate and spread with ricotta mixture. Arrange berries on top and drizzle with honey. Chill if not serving immediately.
Looking for more gluten-free dessert inspiration?
- Gluten-Free Lemon Curd Tart with Berries
- Flourless Lemon Almond Ricotta Cake with Blackberry Coulis
- Flourless Cherry Almond Ricotta Cake
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