Gluten-Free Kiwi Lime Flan is a wonderful sweet and tart European sponge cookie-like cake, tart kiwi custard, and freshly glazed kiwi slices. Needless to say, this flan is the perfect spring dessert. Not only is this fruit tart beautiful to look at but it is delectable to eat. Indeed, the combination of lime and kiwi pair harmoniously together. The flavors will leave your guests craving more. Furthermore, the sweet and tart flavors go extremely well with the cream filling and will leave your tastebuds in heaven. Perfect for Easter, Spring, or Summer. European fresh fruit flan is such a treat and so beautiful to look at. In conclusion, it would be the perfect Saint Patrick’s Day dessert. 
Spring is in the air, and what better way to celebrate the season than with a delicious gluten-free kiwi lime tart? This visually stunning dessert combines the tangy flavors of kiwi and lime with a perfectly crafted sponge cake base, creating a treat that is sure to impress at any Spring occasion. Get ready to wow your guests with this delectable dessert that will leave their tastebuds in heaven!
Uncover the secrets of the flan/tart pan, also known as a Mary Ann Cake Pan, and learn why it is a must-have tool for creating stunning and elegant flan desserts. Discover how the raised edges of the pan hold custard fillings and fresh fruit toppings, giving your flan a sophisticated and eye-catching look. Indeed, for an even more colorful tart combine green and yellow kiwi.
Gluten-Free Kiwi Lime Flan/Tart
Beautifully jeweled fruit flans often adorn European bakery shops. Occasionally, you can find a similar item in the USA. However, the flavors never seem to be up to par. Indeed, this Kiwi fruit flan will not disappoint. Due to topping the flan cake with custard this cake is best eaten within the first day but can be kept for up to two days.
What Is A Flan/Tart Pan or Mary Ann Cake Pan:
The Mary Ann Cake Pan is unique in that it has a welled edge which leaves the top indented for fillings and fresh fruit. The cake when tipped right side up has an edged border around it making it perfect to top with mousse, puddings, or fillings of choice. To create an even more elegant dessert top with fresh fruit and glaze. 
Glazing the Fresh Kiwi Slices
Once your tangy kiwi custard filling has set beautifully atop the sponge cake base, it’s time to elevate the presentation by delicately glazing the fresh kiwi slices. Coat each slice with a glossy glaze and add a touch of shine and elegance to this already vibrant and flavorful gluten-free dessert.
Assembling the Gluten-Free Kiwi Lime Flan Tart with Elegance
To complete the impeccable presentation of your gluten-free kiwi lime tart, it’s time to assemble the final touches with elegance. Arrange the glazed kiwi slices in a beautiful pattern on top of the set custard filling, creating a visually stunning display of vibrant colors and flavors. Take your time to position each slice with precision, ensuring that every bite of this exquisite dessert is a delight for both the eyes and the palate. As you put the finishing touches on your masterpiece, admire the artistry and care that went into crafting this perfect spring treat.
In Summary Gluten-Free Kiwi Lime Flan
Indulge in the delightful flavors of a gluten-free kiwi lime tart and impress your guests this Spring with a visually stunning dessert that is both delicious and elegant. Using the Mary Ann Cake Pan to craft the tangy kiwi custard filling, creating this delectable dessert will leave your tastebuds in heaven. Try your hand at assembling this perfect Spring dessert and leave a lasting impression on your guests. As you savor each bite, remember that the art of baking is not just about satisfying hunger, but about creating memories that linger long after the last crumb is gone. Bon appétit!
Gluten-Free Kiwi Lime Flan
Ingredients:
- 1/2 cup of coconut oil
- 1/4 cup of powdered monk fruit sweetener
- 2 tsp lime zest
- 1 tbsp lime juice
- 2 eggs
- 4 tbsp coconut milk
- 1/2 cup cassava flour
- 1/2 cup almond flour
- 2 tsp aluminum-free baking powder
Directions:
First, preheat the oven to 350 F. Secondly, grease and flour the flan pan. Next, using an electric mixer blend together monk fruit sweetener and melted coconut oil for 2 – 3 minutes until fluffy. Add in the lime zest, lime juice, and eggs, and mix until combined. Most importantly, the blend will be slightly loose no need to worry. Next, place the cassava flour and baking powder into a fine-mesh sieve. Holding the handle gently tap the strainer over the egg mixture until all the flour is now in the egg mixture. Whisk the flour into the egg mixture until fully incorporated. Lastly, add in the coconut milk and thoroughly blend together. It will be thicker than most cake batters.
Finally, add the batter into the prepared flan pan and spread it evenly in the bottom of the pan. Using your hands firmly press the dough into all the edges of the flan pan. Place in the center of a preheated oven and bake for 12 – 15 minutes or until golden brown. Remove the flan pan from the oven and allow it to cool for 5 minutes before flipping the cake out onto a cooling rack.
Kiwi Gelatin For Filling:
Ingredients:
- 1/2 cup kiwi liquified
- 1 pkg unflavored gelatin
- 4 tbsp monk fruit sweetener
- 4 tbsp boiling water
- 2 tbsp ice-cold water
Directions:
First, bring the water to a boil. Combine the cold water and sprinkle the gelatin over the cold water and stir. Set aside and allow to get spongy. Finally, stir in the boiling water and stir until the gelatine is resolved. Next, add monk fruit sweetener and stir until it is dissolved. Pour the gelatin over the liquified kiwi and stir together. Place the kiwi gelatin in the fridge for 2 hours. Remove from the fridge after 2 hours.
Assembly For Gluten-Free Kiwi Flan:
Filling for Kiwi Flan:
Ingredients;
- 1 cup whipped cream or Coconut Milk Whipped Cream for filling
- 1/8 cup Kiwi Gelatin from above
- 3-4 thinly sliced kiwi
- 3 tbsp chilled Pineapple Apple Syrup
- Directions:
Place the flan on top of a cake plate or stand. Stir together the whipped cream and pureed kiwi making sure to reserve 3 tablespoons of the kiwi mixture. Pour or spoon vanilla sauce into the depression in the middle flan. Drizzle or pour the reserved Kiwi gelatin over the filling. Decoratively place sliced kiwi on top of the kiwi cream. Heat up the Pineapple Apple Syrup adding a little water if necessary. Using a pastry brush lightly brush the tops of the kiwi with the syrup until all the fruit is covered. Chill tart until ready to serve.
Gluten-Free Kiwi Lime Flan
Ingredients
Flan/Tart Cake
- 1/2 cup coconut oil
- 1/4 cup of powdered monk fruit sweetener
- 2 tsp lime zest
- 1 tbsp fresh lime juice
- 2 whole eggs
- 1/2 cup cassava flour
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 2 tsp baking powder
- 4 tbsp coconut milk or milk
Kiwi Gelatin Topping
- 1/2 cup liquified kiwi approximately 4 Kiwi
- 1 pkg unflavored gelatin
- 4 tbsp monk fruit sweetener
- 2 tbsp ice-cold water
- 4 tbsp boiling water
Instructions
Instructions for Making Cooked Flan
- First, preheat oven 350 F.
- Secondly, grease and flour flan pan.
- Next, using an electric mixer blend together sugar, and melted coconut oil for 2 - 3 minutes until fluffy.1/2 cup coconut oil, 1/4 cup of powdered monk fruit sweetener
- Add in the lime zest and eggs and mix until combined.2 tsp lime zest, 2 whole eggs
- Next, place the cassava flour, almond flour, and baking powder into a fine-mesh sieve.1/2 cup cassava flour, 1/2 cup almond flour, 2 tsp baking powder
- Holding the handle gently tap the strainer over the egg mixture until all the flour is now in the egg mixture.
- Whisk the flour into the egg mixture until fully incorporated.
- Next, beat in the lime juice.1 tbsp fresh lime juice, 4 tbsp coconut milk or milk
- Finally, press the batter into the prepared flan pan and spread it evenly in the bottom of the pan.
- Using your hands firmly press the dough into all the edges of the flan pan.
- Place in the center of a preheated oven and bake 12 - 15 minutes or until golden brown.
- Remove flan pan from oven and allow to cool 5 minutes before flipping the cake out onto a cooling rack.
Kiwi Gelatin For Filling
- First, bring the water to a boil.
- Second, combine the cold water and sprinkle the gelatin over the cold water, and stir.2 tbsp ice-cold water, 1 pkg unflavored gelatin
- Set aside and allow to get spongy (about 5 minutes).
- Finally, stir in the boiling water and stir until the gelatine is dissolved.4 tbsp boiling water
- Next, add monk fruit sweetener stir until it is dissolved.4 tbsp monk fruit sweetener
- Finally, add kiwi to a small food processor and process until liquified.1/2 cup liquified kiwi
- Pour the gelatin over the liquified kiwi and stir together.
- Place the kiwi gelatin in the fridge for 2 hours.
- Lastly, pour the gelatin over the liquified kiwi and stir together.
- Reserve 3 tbsp kiwi gelatin mixture for the top of the flan.
- Remove from the fridge after 2 hours.
Assembly For Gluten-Free Kiwi Lime Flan:
- Stir together the whipped cream and pureed kiwi.1 cup of whipped cream
- Pour or spoon vanilla sauce into the depression in the middle flan pan.
- Drizzle or pour the Kiwi gelatin over the filling.3 tbsp of Kiwi Gelatin from above
- Decoratively place kiwi on top of the vanilla sauce.3- 4 whole fresh kiwi sliced
- Heat up the Pineapple Apple Syrup adding a little water if necessary.3 tbsp Pineapple Apple Syrup
- Using a pastry brush lightly brush the tops of the kiwi with the syrup until all the fruit is covered.
- Chill tart until ready to serve.
Notes
| Nutrition Facts | |
|---|---|
| Servings 14.0 | |
| Amount Per Serving | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat 13 g | 20 % |
| Saturated Fat 8 g | 42 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 29 mg | 10 % |
| Sodium 135 mg | 6 % |
| Potassium 11 mg | 0 % |
| Total Carbohydrate 11 g | 4 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 2 g | |
| Protein 2 g | 4 % |
| Vitamin A | 11 % |
| Vitamin C | 8 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
I love kiwis! I may need to try this later this week!
Eric, thanks for the kind words. Please let me know if you try it. Have a wonderful day!