Gluten Free Strawberry Tarts

INGREDIENTS
  • FOR THE GLUTEN FREE CHOCOLATE CRUST
  • ½ cup (2 ounces) sliced almonds
  • ⅓ cup (1¼ ounces) oat flour
  • ⅓ cup (1¾ ounces) sweet white rice flour (such as Mochiko)
  • ⅓ cup (1 ounce) dutch-process cocoa powder
  • ¼ cup (1¾ ounces) sugar
  • ⅛ teaspoon salt
  • 3 tablespoons (1½ ounces) cold, unsalted butter, in ½” dice
  • ½ teaspoon vanilla extract
  • FOR THE WHIPPED CHEVRE
  • 3 ounces crumbled, soft, fresh goat cheese (about ¾ cup)
  • ¾ cup (6 ounces) heavy cream
  • 1 tablespoon sugar
  • seeds from ½ a vanilla bean
  • FOR THE STRAWBERRY PIE FILLING
  • 1 quart (about 2 pounds) fresh strawberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • juice of ½ lemon
  • seeds from 1 vanilla bean
INSTRUCTIONS
  1. STRAWBERRY PIE FILLING. Wash and remove the tops off of the strawberries. Chop half of the strawberries into small pieces.
  2. Place chopped berries in a saucepan over medium heat. Mix sugar and cornstarch in a small bowl and add add to the chopped berries. Add lemon juice and continue cooking on low for about 10 minutes or until mixture thickens. Remove from heat.
  3. Cut remaining strawberries in halves and add to the strawberry pie filling. Cool to room temperature.
  4. GLUTEN FREE CHOCOLATE CRUST. Preheat oven to 350. On a baking sheet, position 6 mini tart pans. In the bowl of a food processor, pulse all ingredients until fully combined.
  5. Distribute the crumbs evenly. Press firmly first onto sides and then onto bottoms, making sure it is evenly spread.
  6. Bake the shells until dry and firm, about 15-20 minutes. Keep the crusts in the mini tart pans until ready to serve.
  7. GOAT CHEESE WHIPPED CREAM. Combine ingredients in a bowl and whip with a whisk until firm peaks form. Chill until ready to use.
(Visited 2 times, 1 visits today)
Share:

Leave a Reply