RECIPE: Gluten-Free Raspberry Tarts!

Ingredients

Crust: 

• 4 boxes Walkers pure butter gluten-free shortbread 
• ½ cup melted butter 

Filling:

• 8 ounces cream cheese, softened 
• ¼ cup powdered sugar 
• ½ teaspoon vanilla bean paste 
• ½ cup frozen whipped topping, thawed

Toppings:

• 12 ounces fresh raspberries 
• Fresh mint 
• Powdered sugar 

Directions

Crust: 

1. Preheat oven to 325°F.
2. In a large food processor, pulse cookies to fine crumbs.
3. Add melted butter and pulse until incorporated.
4. Press mixture into 5 (4-inch) tart pans with removable bottoms.
5. Use fingers to carefully form crust to side of pans.
6. Transfer tarts to a baking sheet and bake for 13-15 minutes. 
7. Remove from oven and allow to cool completely before filling. 

Filling:

1. Using a hand mixer, whip cream cheese, powdered sugar, and vanilla for 1 minute.
2. Add frozen whipped topping and mix until fully incorporated.
3. Divide filling between tarts and spread evenly inside crusts.
4. Gently remove tarts from pans. 

Topping: 

1. Top each tart with raspberries.
2. Immediately before serving, generously dust with powdered sugar and garnish with fresh mint leaves. 

Store tarts in refrigerator until serving.