Gluten-Free Plum Spice Tarts

Sometimes experimenting in the kitchen is what creates the best results. I pretty much winged this recipe with only a little help from the internet. I added some yummy spices like ginger and cardamom to turn this summery dessert into a fall treat.  

Gluten Free Plum Spice Tart 

Crust
1 1/2 cup almond meal
1/2 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca flour
6 Tablespoons melted butter
2 Tablespoons sugar
2 egg whites
pinch of salt
2-3 Tablespoons milk (depending on how dry the dough is)

1) Mix all the flours and almond meal together
2) Add the butter, sugar, egg whites, salt, and milk
3) Mix until everything sticks together like a crumbly dough
4) Press dough evenly onto one big tart pan or 3 mini tart pans
5) Stick in fridge until filling is ready

Filling 
5-6 small plums, pitted and cut up (use more if needed)
3 Tablespoons tapioca flour
2 Tablespoons arrowroot powder
2/3 cup sugar
pinch of salt
2 teaspoons vanilla
Juice from 1/2 lemon
2 teaspoons grated fresh ginger
1/4 teaspoon of cinnamon
1/4 teaspoon cardamom
pinch of all-spice
1 Tablespoon cold butter

1) Mix all the ingredients (except the butter) together in a bowl
2) Pour filling into crust evenly
3) thinly slice the butter and place on the very top of tarts
4) preheat oven to 400F and bake for 20-25 minutes
5) Change oven heat to 300F bake for another 15-20 minutes (make sure crust doesn't burn)

Mini Pumpkin Spice Cheesecakes

I've been wanting to make these for so long! I combined and altered a few different recipes to create these little beauties. They are gluten-free and the perfect size for one! 

Mini Pumpkin Spice Cheesecake Recipe 

(makes about 13)

Cheesecake Crusts

3/4 cup nuts (I used a mix of walnuts and pecans)

1/2 cup sugar

2 1/2 Tablespoons butter (soft)

1) Blend nuts in food processor or blender until finely ground

2) Put the blended nuts into a bowl and mix in the sugar and butter

3) Line a cupcake pan with 13 cupcake liners. (I used foil liners) 

4) Spoon about 1 tablespoon of the nut mixture into each cupcake liner

5) Press the mixture down into each liner with your fingers or a spoon

6) Bake crusts for 8-10 minutes at 350 degrees (take them out right when they get a bit brown on the edges)

7) Set aside and allow them to cool

Cheesecake Filling

One 8 oz. package of softened cream cheese

1/2 cup pumpkin puree

1 egg and 1 egg white
1/4 cup brown sugar
2 1/2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground gloves

1) Put all the ingredients into a mixer and mix on medium until all the ingredients are mixed together. (make sure the cream cheese is soft so it mixes well)

2) Spoon the filling into the cupcake liners (divide the filling evenly among the 13 liners) 

3) Put the little cheesecakes in the oven at 375 and bake for about 15 minutes

4) Take out your cheesecakes, let them cool on the counter, and then place them in the fridge. Allow them to chill at least 2 or 3 hours before you eat them. They are best if chilled overnight. 

Cheesecake Topping

1 cup heavy whipping cream

1 large spoonful of caramel

1) Heat the caramel up in the microwave for a few seconds

2) Put the cream and caramel into a mixer and mix on high until peaks form

3) Put the whipped cream into a large plastic bag and cut off the tip

4) Pipe the whipped cream onto the cheesecakes before serving or simply spoon it on top

*Sprinkle cinnamon on top before serving (optional!) 

*I also like to remove the cupcake liner before serving