Dairy & Gluten Free Easy Berry Cheescake Tarts
Serves 12
10 mins prep
18 mins cook
0 mins total
Puff Pastry
sheetsDairy and gluten free puff pastry, Sweet Loren's Brand or any brand you prefer
Dairy Free Cheesecake Filling
cDairy free greek style yogurt- I used Cocojune plain
tbspTapioca starch, cornstarch or arrowroot starch
Egg
tbspPure maple syrup
tspPure vanilla extract
pinchSalt
Berries
cRaspberriesOr any berry you choose as long as they're fresh not frozen
cBlackberries
cBlueberries
Optional toppings
Coconut whipped cream
Cinnamon
Preheat oven to 400F. Remove your puff pastry from the freezer and allow to come up to room temperature. Be sure to unwrap it completely so this step takes only 10-15 min. You can also refrigerator the dough the morning you want to serve these to make it even quicker
In a mixing bowl combine, yogurt, cornstarch, egg, maple syrup, vanilla and salt until completely smooth.
Lay the two sheets of puff pastry over the first tray leaving enough room for the dough to stretch and sink into the cups. You don't want it to be too tight. Use the bottom of the second tray to push the dough gently into the cups
Using a knife or jar cut circle around the muffin edges. Remove the excess dough
Fill each muffin cup with about 1 tbsp of the cheesecake mixture
Add about 1 tbsp of fruit to each muffin cup (4-5 raspberries, 2 blackberries, 10 blueberries)
Bake for 18 minutes or until the edges of the puff pastry are lightly browned
Cool on a cooling rack or cutting board for 10 minute before removing from the pan
Optional: Once completely cooled top with coconut whipped cream, cinnamon and extra fruit