Gluten-Free Kiwi Lime Flan

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. 

Gluten-Free Kiwi Lime Flan:

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.

Nevertheless, this Flan is versatile as it can be topped with any fresh fruit of your choice. In any case, the flan can also be altered by adding a different filling. In fact, Swedish Vanilla Sauce would go extremely well with this cake, as well. Not to mention that it is a beautiful sight to look at. Especially, since I don’t have drawing ability. My only art canvas is in the kitchen where the ingredients are my paints. My recipes are my works of art that I share with you.

Indeed, for an even more colorful tart combine green and yellow kiwi. In conclusion, it would be the perfect Saint Patrick’s Day dessert.

What Is A Flan/Tart Pan:

What is a flan/tart pan? It is a pan with a plateau that has raised edges around it thereby making it the perfect flan/tart to hold a custard or pudding-like filling and topping it with fresh fruit. Lastly, glazing it so that the fresh fruit shines and glimmers. Thereby giving it an elegant look and eye appeal. In any case, a flan pan is a necessity for this recipe and can be found on Amazon along with monk fruit sweetener, almond flour, cassava flour, and baking powder.

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 sugar and melted coconut oil for 2 – 3 minutes until fluffy. Add in the lime zest, lime juice, and eggs 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 y0ur 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:

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 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.

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Gluten-Free Kiwi Lime Flan

Gluten-Free Kiwi Flan Recipe is a vibrant European sponge-like cake with a tart cream filling, fresh sliced fruit, and brushed with a glaze.

Course Dessert

Cuisine American, French

Keyword Custard Filling, European Flan, European Fresh Fruit Flan, European Fresh Fruit Tart, European Tart, Flan, Fresh Fruit Flan, Fresh Fruit Tart, Fresh Fruit Topping, Fresh Kiwi Topping, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free European Fresh Fruit Tart, Gluten-Free European Fresh Kiwi Lime Fruit Flan, Gluten-Free European Fresh Kiwi Lime Fruit Tart, Gluten-Free Fresh Fruit Flan Recipe, Gluten-Free Fresh Fruit Tart Recipe, Gluten-Free Fresh Kiwi Lime Fruit Flan Recipe, Gluten-Free Fresh Kiwi Lime Fruit Tart Recipe, Gluten-Free Kiwi Lime Flan, Gluten-Free Kiwi Lime Tart, Gluten-FreeEuropean Fresh Fruit Flan, How to Make Fresh Fruit Flan, How to Make Fresh Fruit Tart, How to Make Gluten-Free Fresh Fruit Flan, How to Make Gluten-Free Fresh Fruit Tart, How to Make Gluten-Free Fresh Kiwi Lime Fruit, Kiwi Flan, Pudding Filling, Sweet and Tart, Traditional Fresh Fruit Flan

Prep Time 15 minutes

Cook Time 45 minutes

2 hours

Total Time 3 hours

Servings 8 servings

Calories 155kcal

Author LaRena Fry

Equipment

Flan Pan

" class="wprm-recipe-equipment-link" target="_blank">Measuring cups and spoons

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

Filling For Flan

• 1 cup of whipped cream
• 3 tbsp of Kiwi Gelatin from above
• 3- 4 whole fresh kiwi sliced
• 3 tbsp Pineapple Apple Syrup

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:

• Place the flan on top of a cake plate or stand.
• 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

Serving: 14servings | Calories: 155kcal | Carbohydrates: 11g | Protein: 2g