Gluten Free Toffee Tarts have a cookie shell and are filled with ooey gooey goodness! They are quick to make, and can be topped however you like. The toffee is sweet, but the shell balances it out and creates the perfect combination for a Christmas treat!
Day 8: 12 Days of Gluten Free Christmas Baking
These toffee tarts have a homemade, gluten free, cookie shell. They are full of sweet toffee and topped with milk chocolate. They make a great dessert, or a tasty addition to any sweets table. Toffee tarts are easy to make, don't let the long recipe trick you. They do not take much longer than baking cookies and icing them, and they are a great change from tradition butter and mincemeat tarts. Toffee tarts will satisfy your sweet tooth, and are sure to become a holiday favourite!
Gluten Free Toffee Tarts
Cookie Tart Shell
1/2 Cup Butter
1/2 Cup Sugar
1/2 Cup Arrowroot Flour
1/2 Cup Coconut Flour
2 Eggs
1/4 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Xanthan Gum
1 Tsp Vanilla
*Gluten Free All Purpose Flour can be substituted for the Arrowroot and Coconut Flour
Preheat oven to 350 Degrees
Whip together Butter, Sugar, and Eggs
Mix in remaining ingredients and beat until creamy.
Roll out on the counter with icing sugar.
Cut Round Circles with a cookie cutter or drinking glass.
Lightly press into greased muffin tins.
Bake for 10 Minutes, or until edges start to brown.
Remove from oven and let cool.
While the shells are cooling, begin making the toffee filling.
Toffee Filling
300 Grams Mackintosh Toffee
1/2 Cup Whipping Cream
Melt on low heat, stirring constantly.
Once melted fill tart shells.
Place in fridge on wire racks or a cookie sheet to chill.
*If you do not want to top with melted chocolate, or are short on time you can put chocolate chips/chunks on top while the toffee is still hot!
Chocolate Topping
1 Tbsp Butter
1/2 Cup Milk Chocolate Melting Chocolate
Melt together on low heat, stirring constantly.
Drizzle on top of cooled Tarts.
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