• Cooking Time: 15
  • Servings: 12
  • Preparation Time: 30


I got this recipe from Elizabeth Kaplan from The Pure Pantry.

This was Recipe #6 in the "Gluten Free Baking With KitchenAid" event.

These Berry Tarlets are a fantastic example of her incredible recipes. She utilizes her sugar cookie mix and whips up a light creamy filling topped with juicy fresh berries to make a delicious refreshing dessert that everyone can enjoy. These little berry tarts are SCRUMDIDILYUMPTIOUS!

Check out Elizabeth Kaplan and The Pure Pantry for more fantastic gluten free products and recipes.

Grab a copy of her book, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes for Healthy, Delicious Meals.


  • Sugar Cookie Crust:
  • 1 package Organic Sugar Cookie Mix from The Pure Pantry website
  • 1/2 cup Earth Balance or vegan buttery spread, cut into small pieces
  • 1/4 cup organic, non-hydrogenated shortening, such as Spectrum
  • 1 egg
  • 1 tsp cold water (or more if needed)
  • Filling Ingredients:
  • 1 8 ounce package Tofutti Cream Cheese
  • 1/2 cup raw agave nectar
  • 1 egg or egg substitute, such as 1 tsp Ener-G Foods Egg Replacer mixed with 2 Tbsp water
  • 1 tsp vanilla
  • 2 pints fresh raspberries, blackberries, or blueberries


  • Instructions:
  • Preheat oven to 180 / 350˚F.
  • Prepare pastry crust by placing sugar cookie mix, vegan buttery spread, and shortening into a large mixing bowl.
  • Blend with pastry blender or fork until mixture is in pea sized bits.
  • Add egg and water and blend with pastry blender until dough comes together.
  • Using your hands, pat dough into a flat disk. Cover with waxed paper and place in refrigerator for 30 minutes.
  • In the stand mixer bowl, beat cream cheese until soft.
  • Add agave nectar, egg (or egg substitute) and vanilla and beat on low until combined.
  • Remove pastry dough from refrigerator.
  • Prepare a work surface by placing a large sheet of parchment paper or waxed paper down and lightly dust it with rice flour or corn starch. Dust rolling pin with rice flour or cornstarch as well.
  • Roll out dough to 1/4 inch thickness.
  • Place individual tartlet pans upside down on top of dough and push down. Create 12 tartlets cuts outs. If you have just a few little tartlet pans, you can prepare a few at a time.
  • With a metal spatula, lift cut out dough up and place in tartlet pan. Press dough down firmly and evenly throughout pan with your fingers.
  • Poke holes in each pastry with a fork so surface has tiny holes throughout.
  • Place pans on cookie sheet.
  • Bake for 5 minutes.
  • Remove from oven and cool 5-7 minutes.
  • Meanwhile wash berries and drain in colander.
  • Fill tarlets with 1/4 cup cream cheese filling.
  • Return to oven on middle rack and back for 12 minutes.
  • Remove from oven and cool completely.
  • Place berries on top of tartlet and dust with powdered sugar. YUMMO!

Categories: Cheesecake 

Author Credit: Elizabeth Kaplan from The Pure Pantry

Website Credit:

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