5 from 12 votes
Gluten Free Sugar Cookie Tart with Peppermint Truffle Filling
This recipe makes delicate gluten-free sugar cookie tarts filled with a creamy peppermint truffle filling. The tart shells are formed from baked sugar cookie dough made from gluten-free mix, then crushed and pressed into tart pans. The filling combines mashed avocado with cocoa, vanilla, peppermint extract, and melted chocolate for a smooth, velvety center garnished with crushed candy cane.
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings:
4
Calories:
620 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 620
% 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.