Ingredients

Crust: 

  • 4 boxes Walkers pure butter gluten-free shortbread 
  • ½ cup melted butter 

Filling:

  • 8 ounces cream cheese, softened 
  • ¼ cup powdered sugar 
  • ½ teaspoon vanilla bean paste 
  • ½ cup frozen whipped topping, thawed

Toppings:

  • 12 ounces fresh raspberries 
  • Fresh mint 
  • Powdered sugar 

Directions

Crust: 

  1. Preheat oven to 325°F.
  2. In a large food processor, pulse cookies to fine crumbs.
  3. Add melted butter and pulse until incorporated.
  4. Press mixture into 5 (4-inch) tart pans with removable bottoms.
  5. Use fingers to carefully form crust to side of pans.
  6. Transfer tarts to a baking sheet and bake for 13-15 minutes. 
  7. Remove from oven and allow to cool completely before filling. 

Filling:

  1. Using a hand mixer, whip cream cheese, powdered sugar, and vanilla for 1 minute.
  2. Add frozen whipped topping and mix until fully incorporated.
  3. Divide filling between tarts and spread evenly inside crusts.
  4. Gently remove tarts from pans. 

Topping: 

  1. Top each tart with raspberries.
  2. Immediately before serving, generously dust with powdered sugar and garnish with fresh mint leaves. 

Store tarts in refrigerator until serving. 



Recipe by Wonky Wonderful