Gluten Free Sugar Cookie Tart with Peppermint Truffle Filling
User Reviews
5
Gluten Free Sugar Cookie Tart with Peppermint Truffle Filling
Description
The Gluten Free Sugar Cookie Tart with Peppermint Truffle Filling begins by mixing softened butter, gluten-free sugar cookie mix, and egg to create a soft dough. This dough is rolled out, cut into shapes, and baked until golden at the edges. Once cooled, the cookies are crushed into fine crumbs and mixed with softened butter to form a tart crust pressed into small tart shells with firm edges that resist cracking.
The filling blends mashed avocado with unsweetened cocoa powder, vanilla and peppermint extracts, and melted milk chocolate to form a truffle-like creamy filling. The filling is spread into the cooled tart shells and topped with crushed candy cane for a peppermint garnish. This combination provides a rich, smooth chocolate flavor with a subtle peppermint note balanced by the buttery tart crust.
These tarts make an elegant gluten-free dessert with a unique filling that sets quickly, so the filling should be made only after the tart shells have fully cooled to ease spreading. The recipe also suggests keeping some cookies uncrushed for snacking.
Ingredients
To make the tarts:
- 3/4 cup butter softened, divided, plus 1 tablespoon
- 1 gluten free sugar cookie mix Pamelas brand, package of
- 1 egg
For the filling:
- 3/4 cup avocado about 1 1/2 large avocados, mashed
- 1/2 cup cocoa powder unsweetened, plus 1 tablespoon
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup milk chocolate chips melted
- candy cane crushed for garnish
Instructions
- Heat your oven to 350 degrees and lightly grease 2 cookie sheets.
- In a large bowl, combine the softened butter, mix, and egg. Stir together until a soft dough forms.
- Place the dough between two sheets of parchment paper and roll out about 1/4 inch thick.
- Cut the cookies using whatever shapes desired (or as squares, as you are going to be crushing them up) and place on the prepared baking sheets. Bake until the edges of the cookies just begin to go golden brown, about 10-12 minutes. Let cool completely.
- Once cooled, add the cookies into a large food processor and crush until they form fine crumbs.
- Measure out 2 packed cups of the crumbs, and pour them into a large bowl. Add in the remaining 5 Tbsp of softened butter and, using your hands, combine until crumbs form.
- Place about 6 Tbsp of the crumbs into 4 tart shells and press down evenly. You want the base of the tart to be thin, with nice thick sides to ensure that they won't crack off when the tarts are baked.
- Bake until the tarts are lightly golden brown, about 13-14 minutes. Let cool completely **
- Once cooled, place the avocado into a food processor and blend until smooth. Then add in all the remaining ingredients, up to the candy canes, and process until smooth and well combined.
- Divide the filling evenly between the tart shells, very gently spreading out evenly. Sprinkle with crushed candy canes.
- Place into the refrigerator until set, at least 2 hours.
- DEVOUR.
Notes
- Reserve a few baked cookies for snacking before crushing the rest for the tart crust.
- Allow tart shells to cool completely before adding the peppermint truffle filling to avoid setting difficulties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 54g | 83% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 294mg | 12% |
| Potassium | 456mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 1164IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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