Gluten Free Cherry Chocolate Cookie Tart Recipe

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!

 

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.

Cinde is a freelance writer and the author of two blogs. Her Freebie Fairy giveaway & product review blog is a great place to visit for a chance to win family friendly products. Cinde’s Gluten Free Taste of Home blog is the place to go for gluten free comfort food recipes, giveaways, and product reviews.

Cinde is a busy mother of three young children, one of which has Celiac Disease, and another who is on the Autism Spectrum. When she is not parenting, advocating for her children, or writing, Cinde enjoys gardening, baking, and scrapbooking at her home in the Washington countryside.