Don't you just love those dessert recipes that make people think you worked for hours to prepare them when really it was a snap to pull together? My gluten free Cherry Chocolate Cookie Tart is precisely such a recipe. No one will ever know you used pantry staples such as Pamela's Ultimate Baking & Pancake Mix, canned cherry pie filling and chocolate chips to create this impressive mouth watering dessert. The cookie-like crust is soft and moist and holds together perfectly for cutting without crumbling. Leftovers store beautifully for days when covered and refrigerated. You can't go wrong with this gluten free delight my friends... try it for yourself and see!
Cherry Chocolate Cookie Tart - Gluten Free
2/3 cup powdered sugar
1 package (3 ounces) cream cheese
1/2 teaspoon almond extract
1 3/4 cups Pamela's Wheat Free Baking & Pancake Mix (I buy large bags from amazon.com to save money)
2/3 cup semi-sweet chocolate chips
1 can (21 ounces) cherry pie filling OR equivalent amount of homemade cherry pie filling
4 oz white baking chocolate
2 teaspoons shortening
Heat oven to 400 degrees F. Stir together powdered sugar, cream cheese, almond extract and egg. Stir in Pamela's Ultimate Wheat Free Baking and Pancake Mix. Pat dough into 12-inch circle on an ungreased 12 inch pizza pan (place a sheet of waxed paper on top of dough for easy patting; remove waxed paper when finished patting).
Bake 8 to 10 minutes or until light golden brown. Sprinkle chocolate chips over hot crust. Bake 1 minute longer or until chips are melted; spread evenly. Cool 5 minutes.
Spread pie filling over crust. Heat white baking chocolate and shortening over low heat stirring constantly until smooth; drizzle over pie filling using a teaspoon and long quick motions to create a design (see photos for example of design). Slice into wedges and serve. Cover unused portions and store in the refrigerator. Yield: 8 servings.
*For more great menu ideas visit The Gluten Free Homemaker and click on the "What Can I Eat That's Gluten Free?" feature.
*Recipe adapted from bettycrocker.com