If you have been looking for a gluten free dessert that actually impresses people, you are going to love this raspberry almond tart. It is beautiful, delicious, and way easier than it looks.
The base is a simple almond flour crust that holds everything together perfectly. On top of that, you have a creamy filling and fresh raspberries that make it taste light and fresh.
What I really like about this recipe is that it is naturally gluten free. The almond flour does all the work, so there is no need to hunt down specialty ingredients or worry about the texture being off.
You can make it ahead of time too, which is nice when you are hosting or just want to have a treat ready in the fridge. It actually tastes even better after it has had time to set.
It only takes a handful of ingredients and about 20 minutes of hands-on time. Let me walk you through the whole thing.
Why You’ll Love This Recipe
No Baking Skills Needed – This tart is one of the simplest desserts you can make. The crust is just four ingredients pressed into a pan, and the filling is basically a quick whip of cream cheese and sugar, so even total beginners can nail it.
Naturally Gluten Free – The crust is made with almond flour instead of regular wheat flour, so it’s naturally gluten free without needing any weird substitutes or specialty blends that change the taste.
The Almond Crust Is Incredible – Almond flour gives the crust this rich, buttery, almost cookie-like flavor that pairs perfectly with the raspberries. It honestly tastes better than a traditional flour crust in this kind of tart.
Fresh Raspberries Make It Beautiful – Those two cups of fresh raspberries on top make this tart look like something straight out of a bakery window. It’s one of those desserts that looks way harder to make than it actually is.
Ingredients
For the Crust
- 1.5 cups Almond Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Melted Butter
- 1 tsp Vanilla Extract
For the Filling
- 8 oz Cream Cheese
- 1/3 cup Powdered Sugar
- 1 tsp Almond Extract
- 2 cups Fresh Raspberries
- 2 tbsp Apricot Jam
How to Make
Step 1
Preheat oven to 350F. In a bowl, mix the almond flour, granulated sugar, melted butter, and vanilla extract until a crumbly dough forms.
Step 2
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Bake for 10-12 minutes until golden brown, then let cool completely.
Step 3
While the crust cools, beat the cream cheese, powdered sugar, and almond extract together until smooth and creamy.
Step 4
Spread the cream cheese filling evenly into the cooled almond crust.
Step 5
Arrange the fresh raspberries in a decorative circular pattern on top of the filling.
Step 6
In a small microwave-safe bowl, warm the apricot jam with a splash of water for 15 seconds, then brush gently over the raspberries for a beautiful glaze.
Step 7
Chill the tart in the refrigerator for at least 2 hours before slicing and serving.
Helpful Tips
Press the Crust Evenly
The biggest thing with this crust is making sure it’s the same thickness everywhere, especially where the bottom meets the sides. If some spots are thicker than others, the thin parts will burn while the thick parts stay underdone.
Use the flat bottom of a measuring cup to press the dough into the base of the tart pan. Then use your fingers to push it up the sides, keeping it as even as you can.
Almond flour crusts are more delicate than regular ones, so getting an even press really matters here.
Let the Crust Cool Completely
Don’t rush this step. If you spread the cream cheese filling onto a warm crust, it will start to melt and get runny instead of staying thick and smooth. The tart won’t set properly and it’ll be a mess to slice later.
Give the crust at least 20-30 minutes on the counter after baking. If you want to speed things up, pop it in the fridge for about 10 minutes once it’s no longer hot to the touch.
Use Room Temperature Cream Cheese
Take the cream cheese out of the fridge about 30 minutes before you start making the filling. Cold cream cheese doesn’t blend well and you’ll end up with lumps no matter how long you beat it.
When it’s at room temperature, it mixes with the powdered sugar and almond extract quickly and comes out super smooth. That smooth texture is what makes the filling feel like something from a bakery.
You Might Also Like
- Gluten Free Chocolate Hazelnut Tart
- Gluten Free Almond Flour Carrot Cake
- Gluten Free Strawberry Cheesecake Bars
- Gluten Free Gooey Lemon Bars
- Gluten Free Peach Cobbler
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
You can, but fresh raspberries will give you the best results. Frozen raspberries release a lot of moisture as they thaw, which can make the cream cheese filling watery and the crust soggy.
If fresh isn’t an option, spread the frozen raspberries on a paper towel-lined plate and let them thaw completely before using. Pat them dry gently so they don’t add extra liquid to the tart.
Gluten Free Raspberry Almond Tart
Equipment
- 9-inch tart pan
Ingredients
For the Crust
- 1.5 cups Almond Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Melted Butter
- 1 tsp Vanilla Extract
For the Filling
- 8 oz Cream Cheese
- 1/3 cup Powdered Sugar
- 1 tsp Almond Extract
- 2 cups Fresh Raspberries
- 2 tbsp Apricot Jam
Instructions
- Preheat oven to 350F. In a bowl, mix the almond flour, granulated sugar, melted butter, and vanilla extract until a crumbly dough forms.
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Bake for 10-12 minutes until golden brown, then let cool completely.
- While the crust cools, beat the cream cheese, powdered sugar, and almond extract together until smooth and creamy.
- Spread the cream cheese filling evenly into the cooled almond crust.
- Arrange the fresh raspberries in a decorative circular pattern on top of the filling.
- In a small microwave-safe bowl, warm the apricot jam with a splash of water for 15 seconds, then brush gently over the raspberries for a beautiful glaze.
- Chill the tart in the refrigerator for at least 2 hours before slicing and serving.