Gluten-Free Cream Tarts
Inspired and adapted from the trendy cream tarts recipes I’ve seen all over my Instagram feed the last year)
- 2 eggs
- 3/4 cup maple sugar
- 1/4 cup 100% maple
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3.5 oz. butter
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 cups cashew flour (or almond)
- pinch salt
- 16 oz. cream cheese, room temperature
- 10 oz. heavy cream
- 10 oz. white chocolate (I have made my own before, but feel free to order some friendly-version)
Decorations: Decorate to your hearts desire (I made extra cookies with the Tart Dough and dipped them in some frosting for a marble effect, Made some Blackberry Cheesecake Macarons, and Sugar-Free Blueberry Meringues-click for recipe. Fresh fruit would also be amazing or fresh flowers are an options, be creative)
Let’s Make it Happen:
Tart Dough: Whisk eggs, maple, maple sugar, salt, vanilla and almond extract in a saucepan. Add butter. Cook at a medium heat. Allow butter to melt and maple to heat-do not boil though. Remove from the stovetop. Whisk in baking powder and baking soda (be warned it will foam). Allow to cool to a warm-not hot temperature.
Shift 2 cups of cashew flour onto a cutting board. Mix the rest of the flour into the honey saucepan. Pour onto the cashew meal on the cutting board. Use your hand to mix it together. Wrap and refrigerate for an hour.
Preheat oven to 350. Roll dough between two pieces of parchment. Cut out large hearts, plus smaller hearts out of the center (feel free to make any shape, I made these before Valentine’s day). Gently transfer to a parchment lined baking sheet. Carefully re-roll dough as needed (feel free to bake extra dough for decorations). Make sure to leave some space between them on the baking sheet. Bake for 6-8 minutes. Time may depend on the thickness you rolled your dough. The tops won’t color a lot, but the bottoms should be a golden brown color, if you can sneak a peek underneath.
Frosting: Heat white chocolate with heavy cream for a minute. Whisk. Place some wrap directly onto the ganache. Refrigerate 4 hours. Beat cream cheese until completely smooth. Switch to a whisk attachment. Mix on low. Scrap the sides. Turn to medium and beat for a few minutes. Place in a piping bag. Pipe all the way around the tarts. I got two rows around each. Stack the piped tarts. I stacked mine 3 high.
Decorate as you please with whatever flavors, colors, etc. you would like to use.