Strawberry pastries are always a hit! Our recipe is super easy and quick to do. Strawberry season is a delight for me every year. I love the red, sweet berries in every variety, whether eaten plain, as a milkshake, or as a delicious dessert.
Strawberries taste and look especially delicious on a crisp tartelette base, which you can easily make yourself. With a light cream cheese topping, our strawberry tartlets make a delicious, but not too sweet, dessert for those fun days.
For a quick variation, omit the cream filling and simply drizzle a little maple syrup or honey over the almond bases.
Gluten free tartlets
The crispy tartlet bases are gluten free and are also delicious with ground hazelnuts or other ground nuts instead of almonds. Remember not to use nut flours, but grated nuts. Nut flours require more liquid, our recipe is designed for ground nuts.
Storing your strawberry tartlettes
You can easily prepare these tartlettes ahead of time. Once filled, however, the strawberry tartlets should be served and enjoyed quickly. You can keep them refridgerated for a few hours only.
Creamy Strawberry Tartlets, gluten free
For the almond bases
- 1 ½ cups ground almonds
- ⅙ cups chopped almonds
- ⅕ cups soft butter
- 2 tbsp honey or maple syrup
- ¼ tsp ground vanilla pod
- ¼ tsp bicarbonate of soda
- 1 pinch of salt
For the strawberry cream
- ½ cups cream cheese full fat
- ½ cups single cream
- 10 strawberries
- 3 tbsp honey or sugar
- 1 tbsp lemon juice
- ¼ tsp ground vanilla pod
- a few strawberries to decorate
- Grease the tartlet moulds so that the almond bases release easily from the moulds.
- Mix the ground and chopped almonds, butter, honey, vanilla, baking powder and salt in a bowl to form a dough. Place the dough in the fridge for approx. 20 minutes for further processing.
- Preheat the oven to 180 degrees convection / 200 degrees electric.
- Then shape the dough into four equal-sized balls and, using wet fingers, spread them thinly onto the tartelette moulds, pressing up the sides. Place the moulds in the fridge for at least 20 minutes so that the almond bases are nice and crispy when baked.
- Place the chilled tartelette moulds on a baking tray, weigh them down with some baking paper and blind baking beads or pulses. Blind bake in the centre of the oven for about 12 minutes, until the edges are lightly browned. Be careful, nut-based bases burn easily.
- Remove the almond bases from the oven and leave to cool. Allow to harden slightly, then release from the moulds and refrigerate until ready to use.
- For the cream filling, whip the chilled whipping cream or cream until stiff. Purée the strawberries and mix with the cream cheese, lemon juice, honey and vanilla. Fold in the whipped cream and chill the cream in the fridge for about 10 minutes.
- Now fill the cream into the chilled almond tartlet bases and garnish everything with strawberry halves.
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