Discover the secret behind my homemade strawberry tarts. Featuring a crispy, gluten-free crust filled with rich whipped or pastry cream and topped with juicy, fresh strawberries, these tarts are a true taste sensation. Perfect for any occasion, from family gatherings to a sophisticated dinner finale. I’ll guide you step-by-step through the recipe, including tips for the best ingredients and baking accessories from our online store. Treat yourself and your loved ones with this delightful creation. A good kitchen scale is indispensable for cooking and baking, especially for these strawberry tarts. It’s a one-time investment that quickly pays for itself.

For delicious gluten-free mini strawberry tarts, follow this recipe. These tarts are perfect for a sweet, gluten-free treat and really highlight the flavor of fresh strawberries.

Ingrediënten:

Method of preparation:

1. Make the tart crusts: Today, I opted for a medium-sized form.
   • In a large bowl, mix the gluten-free flour with powdered sugar and a pinch of salt.
   • Add the cold butter and blend with your fingers until crumbly.
   • Beat the egg and mix it into the dough until cohesive. If necessary, add a bit of cold water to make the dough smooth.
   • Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Gluten-free baking requires some extra care, as the dough tends to break more easily afterwards. Allow it to cool properly and handle everything very gently. Today, my dough broke a bit, but since there was a filling going on top, it didn’t really matter much.

2. To prepare for baking,
   • Preheat your oven to 180°C.
   • Roll out the dough on a surface dusted with gluten-free flour to about 5 mm thickness.
   • Use a cutter or glass to cut circles that fit into a greased muffin tin, pressing gently to mold the dough into shape.
3. For the tart crusts,
   • Fork-prick the bottom of each tart
   • Bake for 12-15 minutes until golden brown,
   • Let them cool completely.
4. For the cream ,
   • Whip the heavy cream with powdered sugar and vanilla extract for the filling, and add it to the cooled crusts, topping with halved or sliced strawberries.
   • Fill the cooled tart with the whipped cream. Use a piping bag for a neater result.
     • Pastry cream is also delicious and works well with these tarts.
5. Add the strawberries,
   • Place halved or sliced strawberries on each tart.
6. Optional glazing,
   • For an optional glaze, you can finish the tarts with a bit of melted chocolate or strawberry glaze for extra flavor and decoration. Carefully melt chocolate in the microwave, as it burns easily. After washing and drying the strawberries, dip them in the melted chocolate, let them drain on a paper-lined plate, and then chill in the fridge until the chocolate sets. This results in juicy strawberries in a chocolate coating, a delightful treat!
7. Serving the tart,
   • Chill the tarts in the refrigerator before serving to allow the filling to set.

Enjoy your delicious gluten-free mini strawberry tarts! They’re perfect with coffee or as a refined dessert after a meal.

You can also opt for pastry cream, which I usually do, or for “Swiss cream,” which is a mix of whipped cream and pastry cream, half and half.

For pastry cream, you need 500 ml milk, 1 vanilla pod, 4 egg yolks, 100 grams of sugar and 45 grams of cornstarch. Split the vanilla pod and warm it with the milk. Whisk the egg yolks with sugar until light and add cornstarch. Pour in the warm milk, mix well, and return to the pan. Heat on low until it thickens, stirring continuously. Let it cool with plastic wrap on the surface to prevent a skin from forming.