Gluten-Free Blackberry Cream Cheese Tarts

Flaky, gluten-free crust filled with sweet cream cheese and tart blackberries.

Gluten-Free Blackberry Cream Cheese Tarts - Flaky, gluten-free crust filled with sweet cream cheese and tart blackberries.

Tarts are flaky, crusty, and best of all buttery. The delicate crust that falls apart and leaves a crummy mess everywhere after the first bite is totally worth the aftermath. It may make a mess, but the sweet decadent flavors of the filling will surely make you be forgiving of possibly, your food-filled hair, oily stained clothes, and most importantly, a pile of crumbs scattered everywhere on the floor, waiting for ants to come hunt them down.

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Gluten-Free Blackberry Cream Cheese Tarts - Flaky, gluten-free crust filled with sweet cream cheese and tart blackberries.

Yes, that was a long intro. It’s because this has been a common experience when eating tarts – messiness. (As you can see, I am not very clean when it comes to eating :D) However, tarts has been one of my most favorite desserts to make, though it can take HOURS to make and prep the dough, especially if you don’t have many tin cups to use.

Gluten-Free Blackberry Cream Cheese Tarts - Flaky, gluten-free crust filled with sweet cream cheese and tart blackberries.

The first time I ever made a tart was the Hong Kong egg tart. I was at my cousin’s house and we decided to each cook something, my cousin and my sister both made the entrées while I made the dessert – egg tarts! I followed the recipe exactly, which to my surprise require A TON OF BUTTER. (don’t worry, this recipe doesn’t call for that much). It was close to 1 whole cup – and there was more butter than flour! But I still followed it and it was AMAZING! Though the butter was a lot, it was worth it because the taste was so authentic that I felt like I actually bought it from a bakery. My mom said that in the future we didn’t need to spend so much money on tarts (usually they cost between $1-3) but instead save money and make our own.

Gluten-Free Blackberry Cream Cheese Tarts - Flaky, gluten-free crust filled with sweet cream cheese and tart blackberries.

These blackberry tarts are a nice and simple combination of sweet and sour (not the sweet and sour chicken you may be wondering b/c that’s what I’m thinking about now after typing sweet and sour). The tartness of the blackberry perfectly compliments with the sweet cream cheese along with the flaky gluten-free tart. The best part though from eating it was eating it straight out from the tin after 10 minutes out of the oven, while it was still hot. Since it was still hot but not burning hot, the cream cheese melted with the blackberries into my mouth and it was a delicious bite. I’d recommend eating it while it’s still hot instead of letting it chill in the fridge but it’s personal preference. Hope you enjoy!

Prep Time: 1 hour

Cook Time: 14-16 minutes

Servings: 12 tarts

Ingredients:

Dough:

  • ¾ cup gluten-free flour blend
  • 6 tbsp unsalted butter
  • 1 tbsp room temperature water
  • 2 tsp sugar
  • pinch of salt

Cream Cheese Filling:

  • ½ cup cream cheese
  • 3 tbsp granulated sugar

Blackberry Filling:

  • 1 cup blackberries
  • 1 tbsp + 1 tsp granulated sugar
  • 1 tbsp cornstarch
  • tart tins

First, make the tart. Add in all the ingredients in a bowl and mix well. Chill in the fridge for 30 minutes.

Gluten-Free Blackberry Cream Cheese Tarts - dough

While the dough is chilling, it’s time to make the cream cheese and blackberry filling! In one bowl, add the cream cheese and granulated sugar and mix until fully incorporated. Chill in the fridge until the dough has finished chilling.

Gluten-Free Blackberry Cream Cheese Tarts - cream cheese filling

In another bowl, make the blackberry filling by mixing the ingredients together.

Gluten-Free Blackberry Cream Cheese Tarts - blackberries

Then in each tart, use butter to grease each tin well. It is important that every tin is fully greased because if not, it will be hard to take the tarts out. Or for best results, use disposable or silicone tins.

Gluten-Free Blackberry Cream Cheese Tarts - greased tin

Take 1-2 tbsp of dough ball and mold it into the tin.

Gluten-Free Blackberry Cream Cheese Tarts - dough molded in tin

Take a generous scoop of cream cheese and smooth it out on top of the bottom of the tart.

Gluten-Free Blackberry Cream Cheese Tarts - cream cheese in tart

Then take 2-3 blackberries and place it on top of the cream cheese.

Gluten-Free Blackberry Cream Cheese Tarts - blackberries in tart

Bake in the oven at 350°F for 13-16 minutes.

These blackberry tarts are a nice and simple combination of sweet and sour (not the sweet and sour chicken you may be wondering b/c that’s what I’m thinking about now after typing sweet and sour). The tartness of the blackberry perfectly compliments with the sweet cream cheese along with the flaky gluten-free tart. The best part though from eating it was eating it straight out from the tin after 10 minutes out of the oven (I used non-disposable tins so you’re supposed to take the tart out). Since it was still hot but not burning hot, the cream cheese melted with the blackberries into my mouth and it was a delicious bite. I’d recommend eating it while it’s still hot instead of letting it chill in the fridge but it’s personal preference. Hope you enjoy!

Click Below to Pin!

Gluten-Free Blackberry Cream Cheese Tarts - Flaky, gluten-free crust filled with sweet cream cheese and tart blackberries.

Gluten-Free Blackberry Cream Cheese Tarts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Gluten-Free
Serves: 12 tarts
Ingredients
  • Dough:
  • ¾ cup gluten-free flour blend
  • 6 tbsp unsalted butter
  • 1 tbsp room temperature water
  • 2 tsp sugar
  • pinch of salt
  • Cream Cheese Filling:
  • ½ cup cream cheese
  • 3 tbsp granulated sugar
  • Blackberry Filling:
  • 1 cup blackberries
  • 1 tbsp + 1 tsp granulated sugar
  • 1 tbsp cornstarch
  • tart tins
Instructions
  1. First, make the tart. Add in all the ingredients in a bowl and mix well. Chill in the fridge for 30 minutes.
  2. While the dough is chilling, it’s time to make the cream cheese and blackberry filling! In one bowl, add the cream cheese and granulated sugar and mix until fully incorporated. Chill in the fridge until the dough has finished chilling.
  3. In another bowl, make the blackberry filling by mixing the ingredients together.
  4. Then in each tart, use butter to grease each tin well. It is important that every tin is fully greased because if not, it will be hard to take the tarts out. Or for best results, use disposable or silicone tins.
  5. Take 1-2 tbsp of dough ball and mold it into the tin.
  6. Take a generous scoop of cream cheese and smooth it out on top of the bottom of the tart.
  7. Then take 2-3 blackberries and place it on top of the cream cheese.
  8. Bake in the oven at 350°F for 13-16 minutes.
  9. Let it chill for at least 8-10 minutes before taking the tarts out of the tin, if using non-disposable tins. To take it out, flip the tart upside down on the tray and tap the bottom of the tin. Shake a little and the tart will come out. Now, here’s the hard part. These tarts once just baked, is extremely delicate. So when you’re trying to flip the tart over after it has come out of the tin, gently grab the side of the tart and flip it over so it sits on its own. Don’t worry if a few crumbs on the side breaks off or if a little blackberry juice comes out. If you don’t want the tart to be damaged, you can either chill the tarts in the fridge for 1 hour then take the tarts out of the tin or just leave the tarts in the tin and eat it out from there. Sorry if it’s sounds too complicated, but it’s worth it. Also, the tarts taste better if it’s eaten when hot. Hope you enjoy!

 

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