Gluten Free Mini Cherry Limeade Tarts
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Zesty, creamy, cherry lime filling is added to gluten free tart crusts & topped with maraschino cherries in this recipe for Mini Cherry Limeade Tarts!
Inspired by Summer Desserts and my favorite Sonic drink from childhood, I created these delicious Mini Cherry Limeade Tarts filled with zesty, creamy cherry lime filling and topped with fresh lime zest and maraschino cherries!
I made this dessert gluten free by creating a gluten free tart dough made with Premium Gold Gluten Free Flour blend.
The result was a super cute, super delicious treat, perfect for the summer BBQ I took them to yesterday!
Mini Cherry Limemade Tarts Ingredients
- 1 1/2 cups Premium Gold Gluten Free Flour
- 1 tsp granulated sugar
- 1/2 cup cold butter (quartered)
- 1/2 cup ice cold water
- 8 oz cream cheese
- 6 oz black cherry greek yogurt
- 3 limes (2 zested & juiced – 1 reserved)
- 1/2 cup maraschino cherry juice
- 1/2 cup powdered sugar
- 24 maraschino cherries
Mini Cherry Limemade Tarts Instructions
Prepare the tart dough by combining the flour and sugar in a large mixing bowl.
Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.
If it’s too sticky, add more flour, not sticky enough? Add more water!
Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.
While the dough chills in the refrigerator, preheat the oven to 350°F and prepare the filling.
Begin by adding the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.
Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.
Place the mixture into the refrigerator and remove the dough.
Cut the dough into 24 mini tarts using a 3″ pastry cutter.
Place into a mini tart pan or mini muffin pan.
Bake for 12 minutes. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.
Top with zest from the one remaining lime and a maraschino cherry for each mini tart!
Serve immediately or chill in the refrigerator until ready to serve.
Gluten Free Mini Cherry Limeade Tarts
Ingredients
- 1 1/2 cups Premium Gold Gluten Free Flour
- 1 tsp granulated sugar
- 1/2 cup cold butter, quartered
- 1/2 cup ice cold water
- 8 oz cream cheese
- 6 oz black cherry greek yogurt
- 2 tbsp lime juice
- 3 tsp lime zest, divided
- 1/2 cup maraschino cherry juice
- 1/2 cup powdered sugar
- 24 maraschino cherries
Instructions
- Prepare the tart dough by combining the flour and sugar in a large mixing bowl.
- Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.
- Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.
- While the dough chills in the refrigerator, preheat the oven to 350°F and prepare the filling.
- Add the cream cheese, yogurt, lime juice and 2 tsp lime zest to a large bowl.
- Add the maraschino cherry juice from the jar and powdered sugar, then use an electric hand mixer to whip it all together.
- Place the mixture into the refrigerator and remove the dough.
- Cut the dough into 24 mini tarts using a 3" pastry cutter.
- Place into a mini tart pan or mini muffin pan.
- Bake for 12 minutes.
- Remove from the oven and fill with the delicious, creamy cherry limeade filling.
- Top with the remaining 1 tsp lime zest and a maraschino cherry for each mini tart.
- Serve immediately or chill in the refrigerator until ready to serve.
Nutrition Facts
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