Elizabeth Kaplan & The Pure Pantry’s Gluten Free Dairy Free Berry Cheesecake Tartlets
29Piggies! It is DAY 6 of Gluten Free Baking With KitchenAid celebrating our 7-QT Stand Mixer Giveaway. It is also Good Friday and the beginning of the Easter holidays, so Happy Easter everyone. Happy Passover too :) I thought it only fitting that I share a really showstopping little dessert that I am making for my Good Friday dinner party. My friend Kat (who is like my second sister) is going to be here from Australia, and we are going to have a FEAST! I don't know about you but if the photo of these gluten free dairy free berry cheesecake tartlets doesn't make you salivate, perhaps you need glasses! Talk about GORGEOUS food photography. It is ALL CLASS at The Pure Pantry, and Elizabeth Kaplan is just the gluten free maven to kick off the Easter celebrations.
Isn't that profile picture of Elizabeth beautiful? It is so natural, warm, and inviting, I just want to invite myself over to her kitchen and have tea with her! She would, of course, make one of her fabulous gluten free creations to entertain me! LOL! She looks like a gluten free Martha Stewart. (And she juuust might end up becoming one!) Check out her AMAZING line of gluten free products that she formulated after being diagnosed with celiac disease, in the hopes of "raising the bar on the gluten free world."
As Elizabeth explains on her website, her line of baking mixes are "made from organic, nutritious, whole grain flours high in fiber and omega 3s that provide limitless possibilities for creating pancakes, waffles, cookies, crepes, muffins, breads, scones, cakes and more." All of The Pure Pantry certified organic baking mixes are allergy-friendly, and are free of gluten, casein, dairy, nuts, soy, eggs, refined sugars and preservatives. There are a ton of fantastic recipes that Elizabeth has developed using her fabulous mixes on her website. You can also purchase a copy of her gorgeous book, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes for Healthy, Delicious Meals.
Elizabeth is a trained chef and teacher, and after living with celiac disease for ten years and catering to two children with multiple food allergies, she is a WEALTH of knowledge about gluten free living. You can attend one of Elizabeth's fabulous gluten free cooking classes held in Carlsbad, California. Wouldn't THAT be fun?!
What I LOVE about Elizabeth's cooking is that it is very similar to mine. She formulates quick, easy, delicious recipes using whole ingredients designed for busy people who don't want to compromise on flavour and nurition! These Berry Tarlets are a fantastic example of her incredible recipes. She utilizes her sugar cookie mix and whips up a light creamy filling topped with juicy fresh berries to make a delicious refreshing dessert that everyone can enjoy. These little berry tarts are SCRUMDIDILYUMPTIOUS!
Elizabeth, you are amazing. Thank you so much for generously sharing one of your best recipes for this event. I am thrilled you are a part of this gluten free party!
See Elizabeth's original recipe post for photos of the recipe steps.
Check out Elizabeth Kaplan and The Pure Pantry for more fantastic gluten free products and recipes.
Grab a copy of her book, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes for Healthy, Delicious Meals.
Follow Elizabeth on Twitter and Facebook.
Elizabeth Kaplan & The Pure Pantry’s Gluten Free Dairy Free Berry Cheesecake Tartlets
- Sugar Cookie Crust:
- 1 package Organic Sugar Cookie Mix from The Pure Pantry
- 1/2 cup Earth Balance or vegan buttery spread, cut into small pieces
- 1/4 cup organic, non-hydrogenated shortening, such as Spectrum
- 1 egg
- 1 tsp cold water (or more if needed)
- Filling Ingredients:
- 1 8 ounce package Tofutti Cream Cheese
- 1/2 cup raw agave nectar
- 1 egg or egg substitute, such as 1 tsp Ener-G Foods Egg Replacer mixed with 2 Tbsp water
- 1 tsp vanilla
- 2 pints fresh raspberries, blackberries, or blueberries
- Instructions:
- Preheat oven to 180 / 350˚F.
- Prepare pastry crust by placing sugar cookie mix, vegan buttery spread, and shortening into a large mixing bowl.
- Blend with pastry blender or fork until mixture is in pea sized bits.
- Add egg and water and blend with pastry blender until dough comes together.
- Using your hands, pat dough into a flat disk. Cover with waxed paper and place in refrigerator for 30 minutes.
- In the stand mixer bowl, beat cream cheese until soft.
- Add agave nectar, egg (or egg substitute) and vanilla and beat on low until combined.
- Remove pastry dough from refrigerator.
- Prepare a work surface by placing a large sheet of parchment paper or waxed paper down and lightly dust it with rice flour or corn starch. Dust rolling pin with rice flour or cornstarch as well.
- Roll out dough to 1/4 inch thickness.
- Place individual tartlet pans upside down on top of dough and push down. Create 12 tartlets cuts outs. If you have just a few little tartlet pans, you can prepare a few at a time.
- With a metal spatula, lift cut out dough up and place in tartlet pan. Press dough down firmly and evenly throughout pan with your fingers.
- Poke holes in each pastry with a fork so surface has tiny holes throughout.
- Place pans on cookie sheet.
- Bake for 5 minutes.
- Remove from oven and cool 5-7 minutes.
- Meanwhile wash berries and drain in colander.
- Fill tarlets with 1/4 cup cream cheese filling.
- Return to oven on middle rack and back for 12 minutes.
- Remove from oven and cool completely.
- Place berries on top of tartlet and dust with powdered sugar. YUMMO!
See Elizabeth's original recipe post for photos of the recipe steps.
Check out Elizabeth Kaplan and The Pure Pantry for more fantastic gluten free products and recipes.
Grab a copy of her book, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes for Healthy, Delicious Meals.
Follow Elizabeth on Twitter and Facebook.
Piggy Cooking Tips
quicky way to rub butter into flours
A quick way to rub butter into flour: If you don’t have a food processor to rub the butter into the flour it can be done quickly by pressing the butter through a potato ricer. Then the butter can be incorporated really quickly into the flour to achieve that bread-crumb-like consistency without over working the dough.
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Piggy Grunts!
Add Your GruntElizabeth, you really do raise the bar! Those tartlets look amazing! Happy Easter and Passover to you guys as well!
Jeanine! LOVE your piggy name!
Fill out the “Your Website” on the left part of the form so that your name is pink and there is a link to your fabulous website for people.
Oh my, that does look good! Sometimes I wish I could eat food right off the screen. Thanks for sharing this great recipe with us.
Yes! I felt EXACTLY the same way when I saw this GORGEOUS photo!
The tarts taste even better than you imagine :)
Tess,
It looks like your dinner guests are in for a treat! This event is so fun with so many fantastic-looking treats!
I know!!!! I am SO excited!
I did some with raspberry and some with blueberry! They look SO gorgeous sitting in the fridge! Yippppeeee!
I WILL be the size of a house by the time this event is over. BUT….I will be a happy little piggy :)
OMG! How gorgeous and tempting are you little piggy delight?! Come hither into my mouth! Can’t wait to try this one. Would love to visit with you and Kat in the kitchen. How fun would that be!! Just jump on your rebounder for awhile and you can eat several slices. Enjoy!
LOL! Yes! I will have to stay on my rebounder for the rest of my life after this month’s scoffing efforts!
These recipes are just TOOOO good!!!
OINK OINK OINK OINK OINK!!!!!!
Wow those look way too good! Is there a recipe to make the sugar cookies crust instead of buying it? I would love to make these today. Sent here by Andloveittoo.
Mitch
I just made another batch for tomorrow (Yes!) and I used Carol’s Ginger Molasses Cookies as the crust and used Elizabeth’s filling and topped it with banana.
We are all in piggy heaven here if that gives you some inspiration!!!!
Thanks Carol and Elizabeth! YUMMO!
I can’t wait to make these. They look delicious and are perfect little treats to try for our guests coming next week. I hadn’t though of using the tofutti cream cheese in treats like this.
Tofutti makes FANTASTIC cheesecakes!!! YUMMO! Mine don’t look as good as Elizabeth’s creations though…..
The Sweet Pie Crust recipe for the Berry Tartlets is up on my blog in case you can’t find The Pure Pantry’s Organic Sugar Cookie Mix. OINKY-OINKY! thepurepantry.com/blog
Thanks for that Elizabeth!
I am heading over there now!!!!!
ahhh…yummm! These are going to go Perfect with our Easter Brunch! Now…what else from Healthy Blender Recipes should we cook?
Dean - these are AH-MAZING!
Can’t wait to hear what you think.
They look SO gorgeous!
I just want to jump in the screen and devour the whole thing in one bite.
FABULOUS food photography!
Yes! That is what I thought when I saw these babies….AND they live up to the photo!
DEEELICIOUS!
Love this recipe, the photo, but especially Elizabeth, and her cookbook, “Fresh from Elizabeth’s Kitchen”. Elizabeth rocks! Thanks for sharing this little wonder!
Yes she does!
How incredible is this photo….and they taste even better!
Elizabeth is incredibly talented - I have her cookbook Fresh from Elizabeth’s Kitchen and it is a gem filled with unbelievable GF recipes! Could this recipe look more gluten-free gorgeous?
Elizabeth IS AMAZING and YES, this photo is absolutely GORGEOUS!
Happy Easter and Happy Passover everyone! I hope you enjoy this recipe and others on my blog: http://www.thepurepantry.com/blog.
Thankyou for sharing you recipe Elizabeth!
These little babies are delicious, easy to make, and just look GORGEOUS on the table.
I am just thrilled that you are a part of this KitchenAid celebration!