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Creme de Menthe Tart

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

Gluten-Free Creme de Menthe Tart
Pastry Crust Ingredients
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)
Filling Ingredients
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.
Baker’s Tip
(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.
Crust Directions
  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. Picture: how to line springform pan with parchment paper.
  4. 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.
Filling Directions
  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.

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