This tart is easy to make, and heavenly to eat.
So pretty! My favorite color…PINK 🙂
I wanted a twist on a basic lemon tart, and this low-FODMAP Pink Lemonade Tart is exactly that. The strawberry provides the perfect contrast to the lemon, making it fresh, light and slightly sweet.
Serve this on your summertime table, at a Sunday brunch or anytime you want an easy and refreshing treat. Perfect for Easter!
You may also love my:
- Low-FODMAP Key Lime Cheesecake Bars
- Low-FODMAP Key Lime Pie
- Low-FODMAP Fruit Dessert Pizza
- Low-FODMAP Fruit Tart
- Low-FODMAP Microwave Berry Cobbler and Crisp
Or check out over 400 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Beautiful Low-FODMAP Pink Lemonade Tart; Gluten-free
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients USING AVAILABLE FODMAP DATA AT TIME OF POSTING
Serves: 10
Prep time: 30 min. + chilling
Ingredients
- One 9-inch low-FODMAP Tart crust, prepared and pre-baked (or use my low-FODMAP Cookie Crust recipe); leave inside the tart pan (with removable sides)
- 2/3 cup sugar; divided
- 1 & 1/3 cups (200 g) sliced fresh or fresh frozen sliced strawberries, thawed
- 65g is one low-FODMAP serving
- 1/2 teaspoon lemon juice, fresh (do not substitute concentrates)
- 3/4 teaspoon grated lemon zest
- 1/2 tsp guar gum
- This helps thicken the filling. Lactose-free cream cheese tends to be a bit softer than standard cream cheese, and seems to be designed for spreading, rather than baking
- 10 ounces lactose-free cream cheese, softened
- 1/4 cup heavy whipping cream, or canned coconut cream (see my low-FODMAP Grocery Shopping Blog for tips on buying this ingredient), plus additional if desired for topping (low-FODMAP Vanilla Bean Coconut Whipped Cream recipe)
- 1/2 cup of whipped cream is one low-FODMAP serving, or about 1/4 cup of the liquid cream
- Lemon and strawberry slices, optional for garnish
Directions
- Combine strawberries, 1/3 cup sugar, lemon juice and zest in a blender; let stand 10 minutes
- Pulse until smooth, then sprinkle guar gum over the mixture and blend well
- In a medium bowl, or stand mixer beat cream cheese and remaining sugar until smooth
- Gradually beat in cream, then blended strawberry mixture
- Transfer filling to prepared tart crust (depending on how high the sides of your crust are, you may not use all the strawberry mixture)
- I suggest leaving the crust inside its pan, and do not remove the pan sides
- Refrigerate, covered, until set, about 5 hours (overnight is best). The filling will still be slightly soft, but tastes amazing 🙂
- Remove pan sides prior to serving, I leave the tart on the metal base to cut it
- Garnish with fruit and additional whipped cream or use my low-FODMAP Vanilla Bean Coconut Whipped Cream
