Years ago, I discovered my food allergy, while eating a fruit tart that had kiwi on it. The fruit tart was one of my favorite desserts to make for company but it had to be changed. Thankfully, kiwi is easy to replace with green grapes for a color pop of green. Little did I know back then, that that recipe was just the first of many I would be revising later for my children's sake. I've grown to LOVE revising recipes to make them safe for my family and friends like you!
Last week, our family was getting together with friends and I was bringing the dessert. There are A LOT of kids when our families get together, so I wanted to make a finger food type of dessert. I decided to make my favorite fruit tart recipe into individual tarts using a sugar cookie recipe to make the crust a little more sturdy. A biscuit cutter made just the right sized treats.
You can top these mini fruit tarts with your favorite fruits.
Cookie Crust1 c butter
1 c sugar
1 egg (1 egg = 1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water)
1 t vanilla
3 c Natalie's Gluten Free Flour Mix
2 t baking powder
1. Preheat oven to 400 degrees.
2. Cream butter and sugar, on low in mixer. Beat in egg replacer and vanilla. Mix in flour and baking powder a little at a time. (Do not refrigerate. Dough will not roll if cold. )
3. Cook 7-8 minutes. Remove from oven and allow to cool on cookie sheet a few minutes. Then, transfer cookies to wire rack to finish cooling.
White Chocolate Filling10 oz white chocolate chips
1/4 c heavy whipping cream
1 pkg (8 oz) cream cheese, softened
1. Melt white chocolate chips then add the chocolate to mixing bowl.
2. Add cream and cream cheese to mixing bowl. Beat on high til smooth and creamy.
3. Spread on cooled cookie crusts.
4. Top with your favorite fruits.
Glaze6 T sugar
4 t gluten free cornstarch
1 t lemon juice, freshly squeezed
1 c pineapple juice (or you could use canned pineapple chunks to top the tarts and reserve the juice from the can)
1. Combine all the ingredients into a saucepan. Bring to a boil. Boil for 2 minutes, stirring constantly.
2. Remove from heat and allow to cool. Brush over fruit.
3. Chill for an hour before serving.
*Makes approximately 36 mini fruit tarts.
Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Fridays and Allergy Friendly Fridays.