These Berry Tarlets are made with a sugar cookie crust and creamy filling, topped with our favorite berries. A delicious summer dessert that everyone will enjoy.

1 gluten free pie crust (******linked recipe)

Filling Ingredients:
1 8 ounce package cream cheese or substitute such as Tofutti Cream Cheese
1/2 cup raw agave nectar, preferably Nature’s Agave Raw variety
1 egg or egg substitute, such as 1 teaspoon Ener-G foods Egg Replacer mixed with 2 tablespoons water
1 teaspoon vanilla
2 pints fresh raspberries, blackberries, or blueberries

Preheat oven to 350˚F. Prepare pastry crust as indicated in recipe instructions. Cover with waxed paper and place in refrigerator for 30 minutes.
In large mixing bowl, beat cream cheese with electric mixer until soft. Add agave nectar, egg (or egg substitute) and vanilla and beat on low until combined.
Remove pastry dough from refrigerator. Prepare a work surface by placing a large sheet of parchment paper or waxed paper down and lightly dust it with rice flour or corn starch. Dust rolling pin with rice flour or cornstarch as well. Roll out dough to 1/4 inch thickness.

Place individual tartlet pans upside down on top of dough and push down. Create 12 tartlets cuts outs. If you have just a few little tartlet pans, you can prepare a few at a time. With a metal spatula, lift cut out dough up and place in tartlet pan. Press dough down firmly and evenly throughout pan with your fingers.

Poke holes in each pastry with a fork so surface has tiny holes throughout.
Place pans on cookie sheet. Bake for 5 minutes. Remove from oven and cool 5-7 minutes. Meanwhile wash berries and drain in colander.

Fill tarlets with ¼ cup cream cheese filling. Return to oven on middle rack and back for 12 minutes. Remove from oven and cool completely. Place berries on top of tartlet and dust with powdered sugar.