Citrus Berry Cream Cheese Tartlets (GF)
Mini gluten-free tartlets with a buttery crust, zesty citrus cream cheese filling, and a glossy honey-berry topping — elegant enough for guests, easy enough for a weeknight treat.
Servings: 12 tartlets
Ingredients
Gluten-free tartlet shells
- 1 cup gluten-free 1:1 flour blend with xanthan gum
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter chilled and cubed
- 1 pinch salt
Citrus cream cheese filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tbsp lemon juice
- 1 tbsp orange juice
Berry topping
- 1 cup blackberries or mixed berries
- 1/2 cup orange segments or extra berries
- 2 tbsp honey
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a mini tart pan or muffin tin.
- Pulse GF flour, powdered sugar, salt, and cold butter until coarse crumbs form. Press firmly into tart wells. Bake 12–15 minutes until lightly golden. Cool completely.
- Beat cream cheese until smooth. Add sugar, citrus zests, and juices; beat until creamy.
- Spoon filling into cooled shells and smooth the tops.
- Toss berries and orange with honey and lemon juice. Spoon over the filling.
- Chill at least 30 minutes before serving so the filling firms up.
Notes
Make shells a day ahead and fill before serving.
Dairy-free cream cheese works with a slightly softer set.
Dairy-free cream cheese works with a slightly softer set.