I am fortunate enough to be able to eat gluten, but there are many people in my life (my mother and 2 brothers, my sister-in-law, friends, etc) who are gluten intolerant. So around holidays and family events, the food almost always needs to be gluten free.
For my sister-in-law's bridal shower, I was in charge of making a dish that was dessert-y but easily eaten as finger food. I used Vegan Pie in the Sky's gluten-free variation of the press-in almond crust to make mini tarts! (Note: in the cookbook, though not on the site, Isa recommends using 2/3 cup oat flour and 1/3 cup rice flour as the flour substitute.)
cappuccino mousse and pear frangipane.
They were a little crumbly, but VERY well received and VERY delicious. So I decided to make some variations on the theme for my family's Thanksgiving dinner!
If you plan on trying this at home, one note of caution: the individual tarts don't keep very well, because the crusts get soggy after not too long, and start to lose their structural integrity. They still taste delicious, though!