Gluten Free Recipes from

Gluten-Free & Wheat-Free
Mini Nut Tarts

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 106-107)

Gluten-Free Mini Nut Tarts: Another tantalizing original, these mini “cookie-cup” tarts bring the taste of a traditional almond nut-roll filling to a wonderful pastry shell.

Mini Nut Tarts — the perfect size delicious snack to keep close at hand.  We have used walnuts in this version, but you can easily substitute for other favorites like pecans and almonds.

Gluten-Free Recipe Card and Pictures

Gluten-Free Mini Nut Tarts
Dough Ingredients
¼ Cup Almond Paste
½ Cup (1 Stick) Butter
5 Ounces Cream Cheese
1¼ Cups Cornstarch
½ Cup Glutinous Rice Flour
1 Teaspoon Vanilla
¼ Teaspoon Baking Powder
Filling Ingredients
1¼ Cups Chopped Walnuts
¼ Cup Heavy Cream
½ Cup Sugar
¼ Cup Honey
3 Tablespoons (⅓ Stick) Butter
½ Teaspoon Vanilla
1½ Teaspoons Cinnamon
24 mini tar ts (one pan).
Baker’s Tip
This recipe is best suited to mini-muffin pans (24 per sheet, each muffin cup measuring 2⅛ x ¾").
Filling Directions
  1. Place all filling ingredients in a blender and blend until a paste is formed.
Dough Directions
  1. Cream almond paste, butter and cream cheese together. Add cornstarch, glutinous rice flour, vanilla and baking powder. Mix until just blended. Do not over mix dough.
  2. Take approximately one inch balls of dough and place in greased mini-muffin pan (pictured below). Press dough so that cup is formed (sides and bottom should have about the same dough thickness).
  3. Picture: nut tarts how to form dough into cups.
  4. Bake at 450° for 15 minutes.
  5. Remove baked cups from oven and (leaving cups in pan) add filling (fill to top of cup). Top with a walnut if desired (as pictured at top).
  6. Bake at 300° for 7 minutes.
  7. Allow to cool before serving.

Gluten Free Recipes from