{"id":6302,"date":"2021-06-11T13:50:20","date_gmt":"2021-06-11T17:50:20","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=6302"},"modified":"2021-11-15T15:38:40","modified_gmt":"2021-11-15T20:38:40","slug":"dairy-free-gluten-free-fillings-waffle-bowl-tarts","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/dairy-free-gluten-free-fillings-waffle-bowl-tarts\/","title":{"rendered":"Dairy-Free Gluten-Free Fillings Waffle-Bowl-Tarts"},"content":{"rendered":"

Dairy-Free, Gluten-Free Fillings
\nfor Gluten-Free\u00a0 Treats and
\nWaffle-Bowls and Tarts<\/a><\/span><\/strong><\/p>\n

I always admired tarts and never had the time
\nand patience to bake tarts and then make
\nfillings. I was actually about to try a crustless
\n(self-crust) recipe in ramekins when I discovered
\nthe waffle bowl maker on Amazon. Now I can fill
\nmy waffle bowl tarts with whatever I dream up.
\nI make 2 tarts at a time and in 15 minutes I have
\n8 crispy gluten-free tarts ready for filling.<\/p>\n

<\/span><\/p>\n

Below on This Page:<\/span><\/strong><\/span>
\nVanilla Custard Pudding,
\nBavarian Cream,<\/span><\/strong>
\nNo Bake Chocolate Pudding,<\/span><\/strong>
\nMarshmallow Fluff,<\/span><\/strong>
\nCoconut Whipped Cream,
\n<\/span><\/strong>Tapioca Pudding,<\/span>
\nCherry or Berry Filling,
\nPumpkin Custard Filling,
\nApple Filling or Side,
\nCheese Filling.<\/span><\/strong><\/p>\n

 <\/p>\n

Ice Creams For Tart Fillings<\/span><\/strong><\/span>
\nPeanut better Ice cream,<\/span><\/span><\/a><\/strong><\/p>\n

\u00a0<\/span><\/span>No-churn Chocolate Ice Cream,<\/span><\/span><\/a><\/strong><\/p>\n

Vanilla Ice Cream, and 5 more flavors<\/span><\/strong><\/span><\/a><\/p>\n

 <\/p>\n

DAIRY-FREE VANILLA<\/span><\/span> CUSTARD
\nCREAM FILLING<\/strong><\/span><\/p>\n

\"\"<\/p>\n

An elegant, quick and easy dessert. <\/span><\/strong>
\nServes 4 Total time 20 minutes<\/span><\/strong><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0Ingredients<\/strong>
\n1 egg separated<\/span>
\n2 cups any dairy-free milk scalded<\/span>
\n6 tbs. for thick cream (3 tbs. if thick sauce)<\/span>
\n1\/4 cup coconut sugar<\/span>
\nPinch of sea salt<\/span>
\n1\/2 tsp, vanilla or mint extract<\/span><\/p>\n

Beat egg yolk, stir in tapioca, sugar and salt.<\/span>
\ncook 10 to 12 minutes stirring constantly.<\/span>
\nRemove from heat. The mixture will be thin.<\/span>
\nBeat the egg white until stiff but not dry and <\/span>
\ngradually stir the hot tapioca mixture into it.<\/span>
\nCool and add flavoring.
\n<\/span><\/p>\n

Chill and serve plain <\/span>or garnished with whipped
\ncream, chocolate ganache,<\/span> fruit sauce, preserves,
\nor mint leaves.<\/span>
\nOr add 1 cup of crushed fresh or frozen berries, <\/span>
\nfruit or sliced peaches to the tapioca cream.<\/span><\/p>\n

++++++++++++++++++++++++++++++++++++++<\/span><\/strong><\/p>\n

BAVARIAN CREAM FILLING<\/span><\/strong><\/span><\/p>\n

\"\"<\/span><\/p>\n


\nIngredients<\/span><\/strong>
\n1 Package fruit flavored kosher gelatin<\/span>
\n2 Tbs. water <\/span>
\n1\/2 cup dairy-free scalded milk<\/span>
\n1\/2 cup Coconut sugar<\/span>
\n1\/8 tsp. salt<\/span>
\n2 cups full fat coconut cream<\/span>
\n2 tsp. vanilla<\/span><\/p>\n

Refrigerate coconut cream, and chill bowl and beater <\/span>
\nblades at least 1 hour.<\/span>
\nSoak gelatin in cold water then dissolve in the warn milk.<\/span>
\nadd sugar and salt. Stir to dissolve. Allow to cool.<\/span>
\nWhip coconut cream in chilled bowl until stff and fold into <\/span>
\ngelatin mixture. Pour this into a mold and chill, or fill tart <\/span>
\nshells or our gluten free waffle bowls. Garnish with whole <\/span>
\nor crushed berries or stewed fruit.<\/span><\/p>\n

++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

No-Bake Chocolate Pudding Filling<\/span>
\nPrep time: Cook time 10 minutes Yield: 1 9-inch pie<\/span><\/span><\/strong><\/p>\n

\"\"<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 Use the Waffle Bowl Crust<\/a><\/span>\u00a0<\/span><\/strong>
\n*(No-Bake Chocolate Pudding Tarts)<\/span><\/strong>
\nYou can even make this filling a standalone
\nwith no crust. Or use the <\/span>almond flour crust on
\nour mini-cheesecakes, or a cookie crumb crust.<\/span><\/p>\n

You could even make this pie without the crust,
\nand without any topping.<\/span><\/p>\n

A dollop of whipped cream on each slice, and a
\nsprinkling of cookie crumbs will <\/span>still impress the
\npants off your most discerning guests, <\/span>and family
\nmembers! OR You can top it with a *Quick
\nMarshmallow Fluff (below).<\/p>\n

<\/span><\/p>\n

\"\"<\/span><\/span><\/span><\/strong><\/p>\n


\nNo-Bake Chocolate Pudding Filling,<\/span>
\nINGREDIENTS<\/span><\/strong>
\n<\/span>3 tbs. gluten free oat flour <\/span>
\n1 tbs. tapioca starch\/flour
\n1 tablespoon (7 g) powdered kosher gelatin (animal-free)<\/em>
\n1\/4 cup + 2 tablespoons (3 fluid ounces) cool water
\n1\/2 cup (100 g) coconut sugar
\n4 tablespoons (20 g) unsweetened cacao or cocoa powder
\n1\/4 teaspoon kosher salt
\n3 cups (24 fl. oz.) milk (any kind), at room temperature
\n3 egg yolks (75 g), at room temperature
\n1 teaspoon pure vanilla extract
\n5 ounces dark chocolate, chopped or chips
\nOptional:<\/strong> *whipped coconut cream topping<\/span><\/p>\n

In a small, microwave-safe bowl, place the gelatin<\/span>
\nand water, and mix well. Allow it to sit for a few moments
\nuntil the gelatin <\/span>swells. It will be lumpy.<\/span><\/p>\n

In a medium-sized bowl, place the flour blend, sugar,
\ncocoa powder and salt, and whisk to combine well.<\/span><\/p>\n

Add 1\/2 cup (4 fl. oz.) of the milk, and then the egg
\nyolks, whisking to combine after <\/span>each addition.
\nSet the mixture aside.<\/span><\/p>\n

In a medium-sized heavy-bottom saucepan, place the
\nremaining <\/span>2 1\/2 cups (20 fl. oz.) milk and bring to a
\nsimmer over medium-high heat. <\/span>Once the milk reaches a
\nsimmer, remove the saucepan from the heat.<\/span><\/p>\n

Add the hot milk to the bowl with the egg and chocolate
\nmixture in a slow <\/span>trickle, whisking constantly to combine.<\/span><\/p>\n

The purpose of adding the hot milk slowly is by bringing the
\negg yolks <\/span>up to temperature slowly you avoid stiffening them.<\/span><\/p>\n

Once all of the hot milk has been added, pour the whole
\nmixture back into the saucepan <\/span>and return to the heat.<\/span>
\nCook, whisking constantly, (2 to 3 minutes) over medium-high
\nheat until thickened <\/span>enough that the whisk leaves a visible trail
\nin the pudding as you <\/span>whisk it.<\/span>
\n
\nAdd the softened gelatin to the pan, and stir until the gelatin is
\n<\/span>melted. Remove the pan from the heat, and add the vanilla
\nand <\/span>chopped chocolate, and stir until the chocolate is melted
\nand the <\/span>pudding is smooth.<\/span><\/p>\n

Allow the filling to cool for about 5 minutes. Cover the
\npudding\u00a0with plastic wrap, <\/span>placing the plastic directly
\non the surface of the pudding to avoid its developing
\n<\/span>a pudding \u201cskin.\u201d
\nPlace in the refrigerator to chill until set (at least 2 hours).<\/span><\/span><\/p>\n

 <\/p>\n

*OPTIONAL: Directly Before serving,
\n<\/strong><\/span><\/span> make Dairy-Free <\/strong><\/span><\/span><\/strong>whipped cream:<\/strong><\/span><\/p>\n


\n\"\"
\n<\/strong><\/span>
\n4 fluid ounces coconut cream <\/span><\/span>and 2 tablespoons (14 g)
\npowdered sugar. In the bowl of a stand mixer fitted with a <\/span>paddle
\n<\/span><\/span>attachment (or <\/span>a large bowl with a hand mixer), beat the full-fat
\npart (scooped from the liquid)<\/em> of chilled Coconut cream <\/span>with
\npowdered sugar on medium-high speed until stiff (but not dry)
\n<\/span>peaks form.
\nBeating the cream on medium-high for a longer time (instead<\/em>
\nof high<\/em>\u00a0<\/span><\/span>speed)<\/span><\/span><\/em> will make a more stable whipped cream. If you
\ngo too far and the cream starts to look more like butter than like
\nwhipped cream, drizzle in a bit more chilled cream, and whip it
\nagain slowly. It should even things right out.
\n No Bake Chocolate Cream Pie<\/a>
\nIs Adapted from Glutenfreeonashoestring.com Nicole Hunn\u00a0<\/span><\/p>\n

Remove the plastic wrap from the chilled chocolate pie,
\nspread the whipped cream on top, sprinkle with <\/span><\/span>cookie
\ncrumbs or chocolate curls or sprinkles. Slice with a wet
\nknife <\/span>and serve immediately.
\n<\/span>
\n<\/span>++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

*QUICK MARSHMALLOW FLUFF TOPPING
\nCook time: 5 minutes: Yield About 3 cups of fluff
\n<\/span>
\n\"\"
\n<\/span><\/strong><\/span><\/p>\n

INGREDIENTS<\/span><\/strong><\/span>
\n2 egg whites at room temperature<\/span>
\n1-1\/4 cups coconut sugar<\/span>
\n1\/2 cup (4 fluid ounces) water<\/span>
\n1\/8 teaspoon cream of tartar<\/span>
\n1\/8 teaspoon kosher salt<\/span><\/p>\n

DIRECTIONS<\/span>
\nIn the bowl of a stand mixer fitted with the whisk attachment <\/span>
\nor a large bowl with a handheld mixer, whip the egg whites <\/span>
\nuntil they form soft peaks. In a medium saucepan, place the <\/span>
\nsugar, water, cream of tartar and salt, and whisk together. <\/span>
\nCook the mixture, undisturbed, over medium-high heat until <\/span>
\nit makes a soft ball when dropped into cold water or
\n(240\u00b0F on an instant-read candy <\/span>thermometer).\u00a0<\/span><\/p>\n

Remove the cooked sugar from the heat and allow it cool for<\/span>
\nfive minutes before pouring the cooked sugar mixture carefully<\/span>
\ndown the side of the mixer bowl, with the mixer on low speed<\/span>
\n(making sure the sugar mixture doesn\u2019t hit the whisk). Increase<\/span>
\nthe mixer to high speed and beat until the mixture thickens<\/span>
\nconsiderably, becomes glossy, and mostly stiff peaks begin to<\/span>
\nform (about 5 minutes).<\/span><\/p>\n

Place the marshmallow cream in a sealed container and store<\/span>
\nin the refrigerator up to 3 days. After about 4 days in the fridge<\/span>
\nthe sugar in the mixture will begin to crystallize.<\/span><\/p>\n

++++++++++++++++++++++++++++++++++++++++++++++<\/span><\/strong><\/p>\n

VEGAN TAPIOCA PUDDING<\/span><\/strong><\/span>
\nCook Time: 10 mins Yield: 4<\/span><\/strong><\/p>\n

\"\"<\/p>\n

INGREDIENTS<\/span><\/strong>
\n3\/4 cup Coconut Sugar (Or Raw sugar lighter color)<\/span>
\n3 Tbs. Tapioca<\/span>
\n1\/4 tsp Salt<\/span>
\n2 and 1\/4 cups dairy-free Milk<\/span>
\n1-1\/2 Tbs. coconut oil<\/span>
\n1 tsp Vanilla Extract<\/span><\/p>\n

INSTRUCTIONS<\/span><\/strong>
\nAdd white granulated sugar, cornstarch and salt to a <\/span>
\nsaucepan and whisk them together. Add soy milk slowly <\/span>
\nand whisk it in. Heat on medium heat and whisk constantly <\/span>
\nwhile it heats. Bring to the boil and let it boil for a full minute, <\/span>
\nwhisking all the time, until it thickens.<\/span>
\n
\nRemove from the heat and add coconut oil and vanilla <\/span>
\nextract and whisk in. Pour into small glasses or ramekins <\/span>
\nand smooth down. To prevent the puddings from forming <\/span>
\na skin on top, you can top them with plastic wrap (optional) <\/span>
\nso that the plastic wrap is pressed directly onto the surface <\/span>
\nof the puddings.
\n<\/span>
\nPlace into the fridge for 2-3 hours to set.<\/span>
\nServe topped with vegan whipped cream and <\/span>
\ncrushed cookies (optional).<\/span><\/p>\n

++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

Cherry or Blueberry\u00a0<\/span>Filling
\n<\/span><\/strong><\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

\"\"<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

 <\/p>\n

<\/p>\n

<\/span><\/strong><\/p>\n

INGREDIENTS<\/span><\/strong>
\n<\/span><\/p>\n

14.5 oz. tart cherries or berries in juice<\/span><\/strong>
\n1\/3 cup coconut sugar<\/span><\/strong>
\n1 tablespoon lime or lemon juice<\/span><\/strong>
\npinch kosher salt<\/span><\/strong>
\n1 tablespoon tapioca starch<\/span><\/strong>
\n1\/2 teaspoon almond extract<\/span><\/strong><\/p>\n

Bring all ingredients to a gentle simmer in a medium <\/span><\/strong>
\nsaucepan until thickened. Cool completely.<\/span><\/strong><\/p>\n

++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

\"\"<\/span><\/strong><\/p>\n


\nPumpkin Custard
\nFilling
\nor Pudding<\/strong><\/span>
\nFills an 8″ pie crust
\nor 8 to 12 tarts
\n<\/span>
\nINGREDIENTS:
\n<\/span><\/strong>3 eggs<\/span>
\n2\/3 cup coconut sugar<\/span>
\n3\/4 cup coconut or soy milk<\/span>
\n1-1\/2 cups cooked drained mashed pumpkin<\/span>
\n1\/4 tsp. salt<\/span>
\n1\/4 tsp. ginger<\/span>
\ndash of nutmeg and cloves<\/span>
\n1 tbs. hot water
\nMethod:<\/span>
\nBeat eggs ’til\u00a0 light and creamy.
\nStir in sugar, milk, and pumpkin. Mix spices
\nwith hot water and stir in.
\nSpoon into a pastry-lined pie pan,\u00a0 or bake in
\n<\/span>a glass pan or ramekins to create a cooked
\ncustard for pudding or filling.
\nBake at 450 F for first 15 minutes,
\nThen turn oven to 300 F and cook 45 minutes
\nuntil custard is set.
\nUse this to fill a cooked shell or serve as\u00a0 a
\npumpkin pudding.<\/span><\/p>\n

Vegan Apple Tart Filling or Side Dish<\/span><\/strong><\/p>\n

\"\"\"\"<\/p>\n

 <\/p>\n

INGREDIENTS<\/strong>:<\/span>
\n3 cups thinly sliced or shredded apples<\/span>
\n3\/4 cup coconut sugar<\/span>
\n1\/2 tsp. cinnamon<\/span>
\ndash of nutmeg<\/span>
\n4 tbs. melted coconut oil<\/span>
\n
\nBake in 2″ deep glass oven baking dish or ramekins.
\nDot with coconut oil.
\nSprinkle with a mixture of oat flour and tapioca.
\n(Or bake in an unbaked crust)\u00a0 at 400\u00a0 for 30 to 40
\nminutes or until <\/span>sufficiently thickened.\u00a0<\/span><\/p>\n

 <\/p>\n

++++++++++++++++++++++++++++++++++++++++++++<\/span><\/strong><\/p>\n

 <\/p>\n

<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Dairy-Free, Gluten-Free Fillings for Gluten-Free\u00a0 Treats and Waffle-Bowls and Tarts I always admired tarts and never had the time and patience to bake tarts and then make fillings. I was actually about to try a crustless (self-crust) recipe in ramekins when I discovered the waffle […]<\/p>\n","protected":false},"author":1,"featured_media":6303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,63,17,445,45,74,247],"tags":[447,30,23,29,47,46,446,28,144,399,51,64],"class_list":["post-6302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-dairy-free","category-desserts","category-fillings","category-gluten-free","category-kosher-pareve","category-vegan","tag-bavarian-cream","tag-chocolate","tag-dairy-free","tag-easy","tag-flourless","tag-gluten-free","tag-pudding","tag-quick","tag-recipe","tag-vanilla","tag-vegan","tag-whipped-cream"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=6302"}],"version-history":[{"count":31,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6302\/revisions"}],"predecessor-version":[{"id":6309,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6302\/revisions\/6309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/6303"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=6302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=6302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=6302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}