Gluten Free Mini Cherry Limeade Tarts

Gluten Free Mini Cherry Limeade Tarts takes roughly 42 minutes from beginning to end. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 123 calories. This recipe serves 24. For 95 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up greek yogurt, cherry juice, granulated sugar, and a few other things to make it today. 107 people were impressed by this recipe. It is brought to you by Little Leopard Book. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. Try Grain-free and Gluten-free Mini Caramel Pecan Tarts, Gluten-Free Chocolate Raspberry Mini Tarts, and Mini Berry Tarts (Paleo, Gluten Free + Vegan) for similar recipes.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the tart dough by combining the flour and sugar in a large mixing bowl. Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.Add the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.Place the mixture into the refrigerator and remove the dough.Cut the dough into 24 mini tarts using a 3? pastry cutter.Place into a tart or mini-muffin pan.Bake for 12 minutes. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.Top with zest from the one remaining lime and a maraschino cherry for each mini tart.Serve immediately or chill in the refrigerator until ready to serve.

 

Step by step:

1. Prepare the tart dough by combining the flour and sugar in a large mixing bowl.

2. Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.

3. Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.

4. Add the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.

5. Place the mixture into the refrigerator and remove the dough.

6. Cut the dough into 24 mini tarts using a 3? pastry cutter.

7. Place into a tart or mini-muffin pan.

8. Bake for 12 minutes.

9. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.Top with zest from the one remaining lime and a maraschino cherry for each mini tart.

10. Serve immediately or chill in the refrigerator until ready to serve.

Nutrition Information:

covered percent of daily need