The recipe for Gluten Free Brownie Tartlets with Peppermint Glaze is deceptively simple to make and looks luscious on gluten free holiday dessert trays. You don't even have to roll the dough for the tartlets, just press little tart dough balls into a miniature muffin tin. More Gluten Free Holiday Cookie and Candy Recipes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 1 gluten free tart crust (recipe below)
- 1/2 cup semi-sweet chocolate pieces
- 2 tablespoons unsalted butter
- 1/3 cup granulated sugar (superfine recommended)
- 1 large, lightly beaten egg
- 1 teaspoon vanilla extract
- 24 pecan OR walnut halves
- 3/4 cup confectioner's sugar
- 3/4 teaspoon natural peppermint extract
- 1+ tablespoon milk
- 24 sprigs fresh mint leaves
Preparation:
Preheat oven to 350° F
Equipment-
Equipment-
- 1 miniature muffin baking pan that makes 24 individual muffins
- 1 plastic dough scraper or a butter knife
-
1 1 1/4-inch spring-loaded ice cream scoop or a rounded teaspoon
- Use this recipe to make buttery Gluten Free Pie / Tart Dough OR use your favorite packaged gluten free pie dough mix.
- Make 24 1-inch round balls of dough. If you have leftover dough, wrap it in waxed paper and freeze.
- Press each ball into the muffin tin and evenly distribute the dough in the muffin tins. When finished trim excess dough from the top of each tart crust with the plastic dough scraper or a butter knife.
- Place one pecan or walnut halve in each miniature tart.
- Combine chocolate pieces and butter in a heavy saucepan and melt over low heat. Add sugar and stir over low heat until the sugar dissolves and the mixture is smooth and creamy.
- Remove from heat and slowly drizzle the lightly beaten egg into the mixture while whisking until mixture is smooth. Whisk vanilla in.
- Use the small ice cream scoop or rounded teaspoon to place 1 teaspoon of chocolate mixture in each miniature tart.
- Bake in preheated oven for 25-30 minutes, or until done.
- Place muffin pan on a cooling rack and allow the tarts to completely cool before carefully lifing them from the muffin pan.
- In a small mixing bowl add 3/4 cup confectioner's sugar, peppermint extract and 1 tablespoon milk and whisk until smooth and the consistency is spreadable but not runny. If glaze is too runny, add more confectioner's sugar. If it's too stiff, add more milk, a few drops at a time.
- Drop about 1/2 teaspoon of glaze on the center of each miniature tart and lightly spread outward. Garnish with fresh mint leaves.
Gluten Free Pie / Tart Dough Recipe
If you don't want to make homemade pie dough, use your favorite packaged mix.
