Drunken Berry Mini-Tarts with White Chocolate Crust (Gluten-Free): Recipe from Karen Miller, owner of Three Dogs Gluten-Free Bakery in Briarcliff Manor, NY
Gluten-Free Drunken Berry Mini-Tarts with White Chocolate Crust
Yields: approximately 12 mini-tarts
2 ½ lbs assorted fresh berries (blackberries, blueberries, strawberries, raspberries)
2 cups (16 oz) white wine
3/4 cup sugar
1/3 cup (3 oz) white rice flour
1/2 cup (3 oz) soy flour
1/2 cup (3 oz) tapioca flour
10 Tablespoons (5 oz) unsalted butter
1/3 c white chocolate chips
1/4 c (2 oz) white wine (Try Tocai Friulano from Millbrook Winery. It’s fruity and sweet.)
Preheat oven to 350 degrees.
Combine wine, berries, and sugar in a medium pot and cook over medium-high flame for 30 minutes. Set aside.
In food processor, chop white chocolate chips into small pieces. Set aside.
In a mixing bowl, combine dry flours and cut in butter. Add white chocolate and white wine.
Roll out dough and place in greased mini tart pans. Bake empty shells for about 10 minutes or until light golden brown.
Scoop berries from wine using a slotted spoon and fill shells.
Bake filled shells for another 15 minutes. Allow to cool and sprinkle with powdered sugar.