Gluten Free Tart

Gluten Free TartPrepare yourself…  This is the best tart of all time.  Really, all time.  I cannot get enough of it.  I could eat it every single day and not get sick of it.  Last year, my Godmother made this tart for her daughter’s bridal shower and after the first bite I was hooked.  I had to have this recipe. This tart is gluten free which makes it even better because Andrew’s dad is gluten free as are many of my friends.  So I have the perfect excuse to make it all the time.  It looks like I’m being a nice person and making a special dessert for my gluten free friends, but in truth I don’t even want them to have any of it.  I want it all for myself.

I do have a confession to make.  Sorry mom, but I had some left over tart this weekend (basically a whole tart with just 2 pieces missing).  I had good intentions of telling you and letting you have some, but I just couldn’t.  I ate it all myself. 😦

If you don’t get it by now, I love this tart.  Below is the recipe.  If you were smart you’d make it right now.

Gluten Free Tart
Gluten Free Tart
Gluten Free Tart
Gluten Free Tart
Gluten Free Tart
Gluten Free Tart
Gluten Free Tart

Gluten Free Tart
1 box of “Enjoy Life” Vanilla Honey Graham Cookies (from Whole Foods)
1 cup (4 oz)  pecans
2 tbsp melted butter
1 8 oz package of cream cheese
1/2 cup whipping cream
1 tsp vanilla extract
1/4 tsp almond extract

Chill a metal mixing bowl and beaters of an electric mixer in the fridge/freezer.

Crust: Preheat oven to 350. Pulse cookies and pecans in a food processor or crush in a plastic bag until smooth. Add melted butter and mix until combined. Press the cookie nut mixture into a tart pan with a removable bottom. Bake in oven for about 10 minutes or until golden brown. Let cool.

Filling : Beat whipping cream in chilled bowl on medium speed until soft peaks form. Set whipping cream aside. In another, bowl cream sugar and cream cheese on medium speed until fluffy. Add vanilla and almond extracts and beat until smooth. Pour the whipped cream into the cream cheese mixture. Using a spatula, gently fold the whipped cream into the cream cheese. Pour mixture over the cooled crust and spread out evenly. Cover and chill for 2-4 hours. Before serving arrange fruit over filling.


3 thoughts on “Gluten Free Tart

    • I actually just made this mini tarts of this recipe this weekend for my friend’s lingerie shower! Mini desserts are somehow better than full size! I look forward to seeing yours Thursday 🙂

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