Gluten Free Raspberry Tart
4 Boxes Walkers Pure Butter Gluten Free Shortbread (36 cookies)
1/2 Cup Melted Butter
8 ounces Cream Cheese - softened
1/4 Cup Powdered Sugar
1/2 teaspoon Vanilla Bean Paste
1/2 Cup Frozen Whipped Topping - thawed
12 ounces Fresh Raspberries
Preheat oven to 325°F. In large food processor, pulse cookies to fine crumbs. Add melted butter and pulse until incorporated. Press mixture into 5 (4 inch) tart pans with removable bottoms. Use fingers to carefully form crust to sides of pans. Transfer tarts to baking sheet and bake for 13-15 minutes. Remove from oven and allow to cool completely before filling.
Using hand mixer; whip cream cheese, powdered sugar and vanilla for 1 minute. Add frozen whipped topping and mix until fully incorporated. Divide filling between tarts and spread evenly inside crusts. Gently remove tarts from pans.
Top each tart with raspberries. Immediately before serving, generously dust with powdered sugar and garnish with fresh mint leaves.
Store tarts in refrigerator until serving.
These tarts are rich. So each one should serve 2-3 people. I made 5 small tarts, each with a generous crust. This recipe can easily make 6 small tarts with slightly thinner crusts.