Signature Recipes

Drunken Berry Mini-Tarts with White Chocolate Crust
Created by Karen Miller, owner of Three Dogs Gluten Free Bakery, Briarcliff, NY

Makes approximately 12 gluten-free mini-tarts.

Filling
2 ½ lbs assorted fresh berries (blackberries, blueberries, strawberries, raspberries)
2 cups (16 oz) white wine
3/4 cup sugar

Combine wine, berries, and sugar in a medium pot and cook over medium-high flame for 30 minutes. Set aside.

Crust
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.

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.

Karen Miller of Three Dogs Gluten Free Bakery in Briarcliff, NY, bakes custom occasion cakes, pies, scones, cookies, brownies, and breads and muffins. She bakes from scratch and is creating her own gluten-free wedding cake. She recently introduced gluten free matzo balls.