US
UKGluten Free
Gluten Free Raspberry Tart
Whipped vanilla cheesecake topped with fresh raspberries in a gluten free crust. Easy, festive and delicious dessert! In partnership with Wonky Wonderful.
Ingredients
Crust
1/2 Cup Melted Butter
Filling
8 ounces Cream Cheese - softened
1/4 Cup Powdered Sugar, and a little extra for topping
1/2 teaspoon Vanilla Bean Paste
1/2 Cup Frozen Whipped Topping - thawed
Toppings
12 ounces Fresh Raspberries
Fresh Mint
Method
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.
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.
