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Gluten Free Sugar Cookie Tart with Peppermint Truffle Filling

These Gluten Free Sugar Cookie Tarts are easy to make and are filled with healthy peppermint truffle centers! A pretty dessert that is perfect for Christmas!

Course Dessert
Cuisine American
Keyword Christmas cookies, gluten free cookies, gluten free desserts, gluten free sugar cookie tarts, holiday desserts
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Taylor

Ingredients

  • To make the tarts:
  • 3/4 Cup + 1 Tbsp Softened butter divided
  • 1 Package of Pamelas Gluten Free Sugar Cookie mix
  • 1 Egg
  • For the filling:
  • 3/4 Cup Avocado mashed (about 1 1/2 large avocados)
  • 1/2 Cup + 1 Tbsp Unsweetened cocoa powder
  • 3/4 tsp Vanilla extract
  • 1/2 tsp Peppermint extract
  • 1 Cup Milk chocolate chips melted
  • Crushed candy canes for garnish

Instructions

  1. Heat your oven to 350 degrees and lightly grease 2 cookie sheets.
  2. In a large bowl, combine the softened butter, mix, and egg. Stir together until a soft dough forms.
  3. Place the dough between two sheets of parchment paper and roll out about 1/4 inch thick.
  4. Cut the cookies using whatever shapes desired (or as squares, as you are going to be crushing them up) and place on the prepared baking sheets. Bake until the edges of the cookies just begin to go golden brown, about 10-12 minutes. Let cool completely.
  5. Once cooled, add the cookies into alarge food processor* and crush until they form fine crumbs.
  6. Measure out 2 packed cups of the crumbs, and pour them into a large bowl. Add in the remaining 5 Tbsp of softened butter and, using your hands, combine until crumbs form.
  7. Place about 6 Tbsp of the crumbs into 4 tart shells and press down evenly. You want the base of the tart to be thin, with nice thick sides to ensure that they won't crack off when the tarts are baked.
  8. Bake until the tarts are lightly golden brown, about 13-14 minutes. Let cool completely **
  9. Once cooled, place the avocado into a food processor and blend until smooth. Then add in all the remaining ingredients, up to the candy canes, and process until smooth and well combined.
  10. Divide the filling evenly between the tart shells, very gently spreading out evenly. Sprinkle with crushed candy canes.
  11. Place into the refrigerator until set, at least 2 hours.
  12. DEVOUR.

Recipe Notes

* I had about 5 cookies left over that I did not need to crush. So maybe leave a few out for snacking, and crush if needed :)
** Do not make the filling before the tarts are completely cool, as it begins to set up quickly, which makes spreading it into the tarts quite difficult.