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Tempting strawberry tartlets with almond base


Pastries with strawberries always work! Our recipe is super easy and quickly made. The strawberry season is a joy for me every year. I love the red, sweet berries in every form, whether eaten pure, as a milk shake or as a delicious dessert.


Strawberries look especially delicious on a crispy Tartelette base, which you can easily make by yourself. With a light cream cheese cream, our small strawberry tarts become a delicious, not too sweet dessert for those pleasurable days.


Gluten free tartlets

The crispy Tartelette bases can be prepared well in advance and taste incredibly delicious even with ground hazelnuts instead of almonds. Once filled, however, the strawberry tartelettes should be served and enjoyed quickly.

For a quick variation, the cream filling can also be left out with only a little maple syrup or honey spread on the almond bases.


Creamy Strawberry Tartlets, gluten free

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Total Time 1 hr 20 mins
4 pieces


For the almond bases

  • 160 g ground almonds
  • 25 g chopped almonds
  • 50 g soft butter
  • 2 tbsp honey or maple syrup
  • ¼ tsp ground vanilla pod
  • ¼ tsp bicarbonate of soda
  • 1 pinch of salt

Strawberry cream

  • 100 g cream cheese , full fat
  • 100 g 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.
Calories: 350kcal
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