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–+ servings
slice of raspberry almond tart on a white plate, garnished with fresh raspberries

Raspberry Almond Tart (gluten-free option)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12 slices
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
This raspberry almond tart has a sugar cookie-like crust and almond cream cheese filling. Can be made with gluten-free, whole grain or all-purpose flours.

Ingredients

For the crust:

  • 5 tablespoons (70 grams) unsalted butter room temperature
  • 3/4 cup (150 grams) raw sugar or granulated sugar
  • 1 large egg 50 grams, out of shell, room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 1/2 cups (188 grams) flour see notes

For the filling:

  • 16 ounces (450 grams) cream cheese room temperature
  • 1/2 cup (100 grams) raw sugar or granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • pinch salt
  • 6 ounces (170 grams) fresh raspberries
  • mint leaves and powdered sugar, optional

Instructions

  • Preheat the oven to 350 °F (176 °C) and get out a 9" tart pan with a removable bottom
  • In a medium mixing bowl using an electric hand mixer, beat together the butter and sugar at medium speed until fluffy.
    5 tablespoons (70 grams) unsalted butter, 3/4 cup (150 grams) raw sugar
  • Add the egg, almond extract, vanilla extract, salt and baking soda and mix until well combined.
    1 large egg, 1 teaspoon almond extract, 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, 1/8 teaspoon baking soda
  • Gradually beat in the flour on low until well combined.
    1 1/2 cups (188 grams) flour
  • Press onto the bottom and all the way up the sides of the tart pan and bake for 15-20 minutes or until evenly and lightly browned.
  • Let the crust cool completely, about 1 hour, before filling.

For the filling:

  • Beat the cream cheese and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, beat in the vanilla and almond extracts, and salt. Spread over the cooled crust.
    16 ounces (450 grams) cream cheese, 1/2 cup (100 grams) raw sugar, 1/2 teaspoon vanilla extract, 3/4 teaspoon almond extract, pinch salt
  • Place the raspberries on top. Immediately before serving, garnish with mint leaves and powdered sugar.
    6 ounces (170 grams) fresh raspberries, mint leaves
  • Best served on the day of making. Cover and keep refrigerated until ready to serve.

Notes

  • For the flour you can use, white whole wheat flour, all-purpose flour or the gluten-free flour blend listed below.
  • This is the gluten-free flour blend I used:
    • 1 cup (140 grams) white rice flour
    • 1/3 cup (51 grams) potato starch
    • 2 tablespoons + 2 teaspoons (20 grams) tapioca flour / starch
    • 1/2 teaspoon xanthan gum
  • If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 600 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 450 grams of cream cheese left.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 329kcalCarbohydrates: 37gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 64mgSodium: 234mgPotassium: 102mgFiber: 1gSugar: 23gVitamin A: 678IUVitamin C: 4mgCalcium: 49mgIron: 1mgNet Carbs: 36
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