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Gluten-Free & Wheat-Free
Creme de Menthe Tart Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 104-105)

Gluten-Free Creme de Menthe Tart: Peppermint and chocolate mix for a wonderfully refreshing treat.

Creme de Menthe Tart

Gluten-Free Recipe Card and Pictures

½ Cup (1 Stick) Butter
4 Ounces Cream Cheese
2 Teaspoons Baking Powder
¾ Cup White Rice Flour
¼ Cup Glutinous White Rice Flour
1 Cup Sweetened Coconut Flakes
20 Andes Mint Candies (GF at time of writing this book: confirm before using; reserved for later use)

½ Cup Sugar
4 Ounces Cream Cheese
1 Teaspoon Mint Extract (or ¼ cup ground fresh mint leaves)
¼ Cup Sour Cream
2 Eggs

Single 9" tart. (as pictured) Use a few fresh peppermint leaves for presentation. Break a few extra chocolate-mint candies into pieces and sprinkle over center region of crust before adding filling.

1. Cream together the butter and cream cheese. Add baking powder and flours; mix. Add coconut flakes; mix until blended.
2. Line a 9" springform pan with baking parchment paper (as pictured). Apply cooking spray to inside of pan.

3. Press crust into pan bottom (do not form crust up sides of the pan). Bake crust at 400° for 40 minutes. While crust is baking, make filling.

1. Cream together the sugar and cream cheese. Add mint extract (or ground mint leaves) and sour cream; mix. Add eggs; mix.
2. Once baked crust has cooled slightly, place Andes Mints (about 20) around sides of pan (vertical); optionally, sprinkle a few chopped mints in middle. Immediately pour filling into crust. Bake at 325° for 25 minutes.
3. Allow tart to cool to room temperature, then place in refrigerator to cool/set completely prior to serving.

Gluten Free Recipes from Gluten-Free-Desserts.com