New Dawn Kitchen
Fruit Tart Cakes
Bright, beautiful, bakery-style fruit tarts — now completely gluten-free. In this masterclass, you’ll learn how to make both a silky, zesty lemon curd tart and a stunning fresh fruit tart with pastry cream, each built on a buttery gluten-free crust that holds its shape and tastes incredible.
If you’ve ever struggled with runny fillings, soggy crusts, or gluten-free dough that fell apart, this class will give you everything you need for flawless results.
In this on-demand masterclass, I’ll walk you step-by-step through each tart — from dough to custard to decoration — so you can create impressive, polished desserts worthy of any celebration.
You’ll Get:
Full Masterclass Video – Learn how to make both tarts with clear, step-by-step visuals.
Downloadable Recipe PDFs – Complete recipes for the lemon curd tart and fruit tart with pastry cream, plus my tips for mixing, baking, and decorating.
What You’ll Learn:
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How to make a buttery, gluten-free tart crust that rolls, bakes, and slices beautifully
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How to create silky-smooth lemon curd with bright, balanced flavor
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How to make a rich, velvety pastry cream that holds up under fresh fruit
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Decorating techniques for elegant, polished tarts
Ingredients
Contains: butter (or DF) and eggs.
Crust-Â butter, finely milled rice flour (or millet flour), sorghum flour (or lite buckwheat), egg, water, sugar, salt.
Lemon Curd- Eggs, sugar, butter (or DF), lemon juice, rice flour, lemon zest, salt.
Pastry Cream- Milk of choice, sugar, cornstarch, egg yolks, vanilla extract, vanilla bean paste (optional).
Ready to Bake Gorgeous Gluten-Free Fruit Tarts?
👉 Join the Fruit Tart Masterclass for just $27 (one-time payment!)
Frequently Asked Questions
NICE TO MEET YOU
I'm Katy Davis
After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.
I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.
Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.
Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.
