"I adapted my Berry Mascarpone Tarts with Almond Shortbread Crust & made one big tart with a gluten free crust! The only changes were the pan - I used a 9.5” tart pan instead of 6 mini pans & subbed in the @bobsredmill 1 for 1 Gluten Free Baking Flour for the APF. Not only is this berry beauty easy on the eyes, but it’s as simple as tarts get. The shortbread crust presses right into the pan, no need for a rolling pin. Plus it tastes just like a shortbread cookie, yum! The creamy filling quickly blends together in a single mixing bowl & sets up in the fridge, set it & forget it style. And the artfully arranged berries on top make this tart look super fancy with minimal effort."