Gluten Free Heart Tart Recipe - Breads from Anna

Gluten Free Heart Tart Recipe

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These gorgeous and delicious tarts are so much fun! The tarts are big enough to share with your sweetheart, or this recipe can also be made into 12 muffin pan sized tarts.

Pie Crust


  • 30 oz. (approx. 6 ¼ cups) fresh or frozen raspberries
  • ¼ cup maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 3 Tablespoons corn starch or thickener of your choice (use 1 ½ Tablespoons if using fresh raspberries)
  • ½ teaspoon cinnamon
  • pinch salt

Chocolate Hearts

  • ½ cup gluten free white chocolate chips (we used Tollhouse)
  • 1 Tablespoon milk (we used almond milk)
  • ¼ teaspoon vanilla


  • 1/3 cup gluten free chocolate chips
  • ¼ cup almond milk
  • ¼ teaspoon vanilla


  1. If using frozen raspberries, place in colander to thaw at room temperature for approximately 30 minutes.
  2. Prepare Breads From Anna ® pie crust according to package instructions. Place ½ cup of dough between 2 pieces of wax paper and roll out to 1/8 inch thick, then place in the freezer for 30 minutes. Divide remaining dough into 6 equal parts.  Press into six tart pans.  Place tart pans onto a cookie sheet and bake at 350 degrees for 6 minutes.  Remove cookie sheet from oven and set aside.
  3. Remove dough from freezer and cut out 10-12 heart shapes to eventually place on top of tarts (extras for breakage; they are fragile). Place hearts on another cookie sheet and bake at 350 degrees for 10 minutes.  Cool slightly on the pan, then place on wax paper, and return to the freezer for 30 minutes.
  4. Stir together maple syrup, lemon juice, vanilla, thickener, cinnamon, and salt until well combined. Gently stir mixture into berries, handling berries as little as possible.
  5. Divide berry mixture equally into tart pans, and place cookie sheet in 350 degree oven for 35 minutes until berry mixture bubbles and crust is nicely browned.
  6. While tarts are baking, prepare chocolate coating as directed below. Working quickly using two forks, coat both sides of hearts in chocolate, and place on wax paper in refrigerator until ready to serve.
  7. Top each cooled tart with 1-2 chocolate covered hearts, and enjoy!

To prepare chocolate coating:

White chocolate: Melt ½ cup chips in microwave or in double broiler.  If using a microwave, cook at 50% power for 30-45 seconds then stir vigorously until smooth.  Add 1 Tablespoon almond milk and ¼ teaspoon vanilla, and stir to combine.

Semi sweet chocolate ganache: Bring ¼ cup almond milk to boil on the stove.  Pour over 1/3 cup chocolate chips and stir vigorously until smooth.  Add ¼ teaspoon vanilla and stir to combine.

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