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Gluten-Free & Wheat-Free
Cheese Tart with BlueBerry Topping Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 114-115)

Gluten-Free Cheese Tart with BlueBerry Topping: Although blueberries are featured on this cheese tart, any of your favorite berries or fruit can accent this excellent dessert.

Cheese Tart with BlueBerry Topping

Gluten-Free Recipe Card and Pictures

½ Cup (1 Stick) Butter
4 Ounces Cream Cheese
1 Teaspoon Baking Powder
1 Tablespoon Honey
¾ Cup White Rice Flour
¼ Cup Glutinous White Rice Flour
½ Teaspoon Cinnamon

½ Cup Sugar
4 Ounces Cream Cheese
1 Teaspoon Vanilla
¼ Cup Sour Cream
2 Eggs

1 Cup Sugar
2 Cups Frozen Blueberries
1 Tablespoon Lemon Juice
2 Tablespoons Cornstarch

Single 9" tart. If crust is too sticky to work with, just refrigerate for ½ hour first.

1. Cream together butter and cream cheese.
2. Add baking powder and honey; mix.
3. Add flours and cinnamon; mix until blended (will start to form a ball/stick together).
4. Press pastry crust into bottom of 9x1⅛" greased tart pan and form up sides of pan (a piece of wax paper or parchment paper is useful to help form crust).
5. Bake at 450°F for 15 minutes or until crust is browned. While crust is baking, make filling.

1. Cream sugar and cream cheese together.
2. Add vanilla and sour cream; mix.
3. Add eggs; mix.
4. Pour cheese filling into slightly cooled baked pie crust. Place foil around exposed crust edges.
5. Bake at 325°F for 25 minutes or until filling is set. Remove from oven and allow to cool. Add blueberry topping once pie is cool.

1. Place all ingredients in sauce pan. Over medium/high heat constantly stir until mixture starts to boil. Reduce temperature to medium and stir for 2-3 minutes.
2. Allow topping to cool.
3. Apply topping evenly over tart. Refrigerate until ready to serve.

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