Raspberry Cream Cheese Tart, Gluten Free

Raspberries are one of my favorite berries. I like them more than strawberries but not as much as really good blueberries. Yes. Surprise. I eat other things aside from chocolate. Really.

In anticipation of berry season it seemed like a good idea to create a few tarts that can be prepared rather quickly. The easy 3-2-1 pie crust can be turned into tart shells. If you make extra crust and pop it into the freezer, making tarts will be no work at all. Almost no work.

You can bake the tart shells and make the filling ahead of time, refrigerate both separately and when the need for a pretty little dessert comes calling – you can put this together in a few minutes.

Add a tiny bit of whipped cream and some chocolate shavings which always makes raspberries even tastier – and you have a great spring and summertime treat. Feel free to dot the top of the tart with as many raspberries as you want. As they get less expensive during berry season that makes perfect sense.

But just so you know, there’s still room for chocolate shavings on there, right on top of those berries. Chocolate goes with everything, doesn’t it?

Raspberry Cream Cheese Tart, Gluten Free
One recipe The 3-2-1 pie crust
  • 10 oz. bag frozen raspberries, pureed and strained (yield about 6 oz. puree)
  • 3 tablespoons sugar (superfine preferred)
  • 2 tablespoons Framboise
  • 1 tablespoon Grand Marnier
  • 1 teaspoon fresh lemon juice
  • ½ pint fresh raspberries
  • 5 large egg yolks
  • 50 grams sugar (1/4 cup)
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 170 grams cream cheese, not quite room temperature (6 oz. or ¾ cup) broken into small pieces
  • 240 grams heavy cream chilled (about 1 cup)
  • ½ half pint heavy cream whipped (optional)
  • fresh raspberries for each tart
  • bittersweet chocolate shavings or curls
  1. Follow the link and make 6 small (3-4 inch) tart shells. Bake and cool. Set aside. You will have dough leftover. It freezes well.
  1. Thaw berries and puréed in a food processor or blender. Strain into a bowl making sure to press down on the solids to get all the juice. Add 3 tablespoons of sugar, liqueurs and lemon juice and mix well. Set aside. Clean fresh berries and set aside on a paper towel to dry. In a heatproof bowl mix egg yolks with the ¼ cup sugar and heat in a barely simmering double boiler until thick, about 3 minutes. It should look like a custard. Cool. Add vanilla and stir. Chill.
  2. Place the chilled cream and broken pieces of the cream cheese in the bowl of a stand mixer. Whip on medium until the cream cheese is incorporated. Turn to medium high and whip until soft peaks form. Make sure the cream cheese is fully incorporated. Add the chilled egg yolk/sugar/vanilla mixture and whip to mix. Add the puree and mix again just until it is incorporated. Remove bowl from stand and using a silicone spatula, make sure everything is fully mixed. The filling will solidify somewhat once chilled though it will remain somewhat soft. Chill for at least 3 hours and longer is better.
  1. Whip the cream. Add a dollop to the top of each tart. Add fresh raspberries and chocolate curls or shavings. Serve.


  1. This could definitely satisfy any sweet tooth.

  2. Ah yes chocolate really does go with anything and everything. Love the look of those tarts. I have promised myself I will get a closer look at glutenfree baking and this seems like the perfect recipe to start that with.

    • GlutenFreeCanteen says:

      Hi Simone. Yes, chocolate really does go with everything, doesn’t it?! Hope you enjoy the tarts.


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