Happy Pride Month, everybody!! Today, we’re celebrating in the yummiest way possible with these DELICIOUS Rainbow Fruit Tarts. :)

These little mini tarts are made with gluten-free almond crust and whipped lemon mascarpone filling topped with fresh summer fruit—and they taste just as amazing as they look!!

Real quick before we dig in to the recipe, I want to talk about a few incredible LGBTQ+ organizations to support not only this month, but year-round. If you’re able, please take a moment right now to share, support, and donate to these organizations:

Trevor Project - The Trevor Project provides 24/7 crisis intervention and suicide prevention services to young LGBTQ+ individuals. Click here to donate now!
Center for Black Equity - The Center for Black Equity is dedicated to improving economic, social, and health equity for black LGBTQ+ people. Click here to donate now!
GLAAD - GLAAD promotes LGBTQ+ inclusion and representation in media, such as TV, advertising, and social media. Click here to donate now!

Thank you for raising awareness and supporting LGBTQ+ organizations that make a difference!

Making the Crust and Cream Filling

Now back to our recipe! To begin, I made a simple four-ingredient, gluten-free crust with almond flour, melted butter, sugar, and vanilla, filled my tart molds, and baked them at 350 degrees for about 15 minutes until golden brown.

Meanwhile, for the Lemon Mascarpone cream, I whipped together mascarpone, cream cheese, lemon curd, sugar, and vanilla together to create a fluffy, velvety filling. Using a gallon bag (you can also use a piping bag!), I filled the cooled tart shells with the lemon mascarpone cream.

Finally, before serving, I decorated the top of the tarts with an assortment of rainbow fruits (and lilac flowers—which are edible!!) and brushed them with an apricot glaze.

A quick note—this recipe makes about 4 (5 inch) mini tarts or one large tart. I adjusted the recipe to make six tarts total!

Storage and Serving

If you’d like, you can absolutely prep the crust and filling in advance! The cream-filled tart shells will stay fresh in the fridge for up to three days (just be sure to keep them covered so they don’t harden).

For the fruit topping, however, I highly recommend cutting, arranging, and glazing the fruit as close to serving time as you can. In my experience, sliced soft fruits like nectarines, mangos, and kiwi will start to brown and become soggy around the 6 hour mark after sitting in the fridge (even when glazed). However, if you have no choice but to prep your tarts further in advance, I recommend using firmer fruits like blueberries, blackberries, and grapes—they’ll stay fresh a lot longer!

Keep the tarts cool in the fridge until ready to serve. Enjoy!!

Watch the Rainbow Tarts Video on Youtube:

Rainbow Fruit Tarts with Almond Crust and Lemon Mascarpone Cream

Makes 4 (5”) mini tarts or one large tart

Ingredients:

For the crust:

4 cups almond flour
2/3 cups melted butter
1/2 cup cane sugar
2 tsp vanilla extract
Pinch of salt

For the filling:

12 oz mascarpone cheese, room temperature
12 oz cream cheese, room temperature
1/2 cup lemon curd
1/2 cup powdered sugar
1 tbsp vanilla extract

For the fruit topping:

Red fruit: Raspberries, strawberries, and thinly sliced nectarines
Orange fruit: Thinly sliced mango and cape gooseberries
Green fruit: Green grapes and thinly sliced kiwis
Blue fruit: Blueberries
Purple fruit: Blackberries and lilac flowers

For the glaze:

1/4 cup apricot preserves
2 tbsp water

To make:

Make the crust. Combine the almond flour, melted butter, sugar, vanilla, and salt in a medium bowl. Mix until crumbly in texture and completely combine. Spoon the crust mixture evenly into 4 mini tart pans or one large tart pan. Use your fingers and the bottom of a glass jar to create an even layer of crust on the bottom and sides.
Preheat the oven to 350 degrees F. Put the pans (or pan) on a baking sheet at bake at 350 degrees F for 15-20 minutes until the crust turns a light golden brown. Let cool completely.
Meanwhile, make the lemon mascarpone cream filling. In a stand mixer or large bowl, combine the mascarpone, cream cheese, lemon curd, powdered sugar, and vanilla. Using a whisk attachment or handheld mixer, beat the ingredients until light, fluffy, and completely combined.
Using a gallon bag or piping bag, fill the cooled tart shells with the lemon mascarpone cream. Store in the refrigerator until ready to serve.
To make the glaze, melt 1/4 cup apricot jam with 2 tbsp water either in the microwave or on the stovetop over low heat until completely smooth and liquid. Let cool.
Prep the fruit. Before serving the tarts, thinly slice the nectarines, mango, and kiwis. Cut the strawberries in half. Arrange all of the fruits and the lilacs on top of the tarts (or tart) to form a rainbow. Use a basting brush to gently coat the fruit topping with a layer of apricot glaze. Serve right away, and enjoy!!