Gluten free mini strawberry tarts recipe. This is such an easy recipe to make and a perfect gluten free strawberry tartlet dessert. It looks beautiful and tastes amazing. I have kept this mini strawberry tartlets recipe simple and has various options regardless of your baking skills.
As a child, I loved going to the local bakery. The mini strawberry tartlet was always a favorite and is a popular choice where I live in Scotland. With a sweet pastry base, Chantilly cream filling topped with fresh strawberries and covered with a sweet strawberry syrup what is not to love.
I have to admit that since being gluten free I have never seen a gluten free strawberry tart in any bakery I have been to. So that's when I got to work developing this recipe. As I didn't want to miss out on this delicious and beautiful dessert and so you don't have to miss out either. If you love summer desserts you might also like my Chocolate strawberry tartlets and Gluten free banoffee pie.
Gluten-free tartlet cases
I would recommend making sweet gluten free pastry cases. My gluten free sweet pastry recipe is perfect for this. And is what I used to make 6 individual gluten free strawberry tartlet cases. If you are looking for a quicker alternative you can find ready-made gluten-free pastry in shops or online to make the gluten free tart cases.
How to make Strawberry glaze
Making a strawberry glaze or syrup can be as easy as you like. All you need is fresh strawberries, sugar, water, lemon juice and arrowroot powder. If it is not the strawberry season you can use canned strawberries in light syrup, sugar and arrowroot powder. This is what I used in my Mini strawberry tarts recipe. If looking for convenience.
Strawberry glaze or syrup can be easily found in local supermarkets and shops If you do not wish to make it from scratch.
How to use Arrowroot powder to thicken a strawberry glaze
Bring strawberry, water and, sugar mixture to a boil. Once your strawberries are soft using a sieve or strainer separate the liquid from the fruit and discard the fruit. Mix 1 tablespoon (1 sachet) of ground arrowroot powder with 2 tablespoon of water and mix until dissolved and smooth with no lumps. Add the mixture to your strawberry liquid, mix and bring to the boil continually stirring. Then remove from the heat and continue to stir until the mixture thickens. Then transfer to a jug or jar to cool before placing in the fridge.
How long does strawberry glaze last?
Once made you can store your strawberry glaze in an air tight container. Keep in the fridge for up to two weeks. This makes the strawberry glaze perfect if you have any left over. You can use it for drizzling over ice cream or a cheesecake.
How to decorate the strawberry tartlets
Using fresh strawberries always looks so pretty with minimal effort making it a popular choice for tarts and cakes. I enjoy trying out different looks for my strawberry tarts. You can try arranging sliced strawberries to look like a flower, heart, or swirl effect.
The easiest decoration is by placing a whole strawberry in the middle of the tart. Just like the ones I often had as a child. Simple yet still pretty.
- 450g Shortcrust pastry for cases - Try my Sweet Pastry recipe or use shop bought ready made pastry.
- 500ml Double cream (Also known as Heavy cream)
- 100g Icing sugar
- Fresh strawberries (Your desired amount depends on how many you want to use for decoration)
- 1 can of strawberries in light syrup
- 3 tablespoon Caster sugar
- 1 tablespoon Arrowroot powder (I used Dr Oetker sachets. 1sachet = 1tbsp)
- 2 tablespoon water
- 6 individual pastry/tart tins (These are the ones that I used)
- Handheld electric whisk
- Non stick pan/pot
- Wooden spoon
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Gluten free Mini Strawberry Tarts
Nutritional information is meant as a guideline and all information is approximate.
- 6 mini loose bottom pastry tins
- Electric whisk
- Sieve or strainer
- 450 g Shortcrust pastry My pastry recipe makes 450g of pastry dough if you want to make it from scratch.
Filling & topping
- 220 grams Fresh Strawberries The amount can increase depending on how you decorate tarts. Frozen strawberries can be used out of season.
- 500 ml Double cream (Heavy cream)
- 100 grams Icing sugar Sieved
- 1 450 grams Canned strawberries in light syrup
- 3 tablespoons Caster sugar
- 1 tablespoon Arrowroot Powder
- Preheat oven to 180°C/350°F/Gas Mark 4
- Lightly grease the baking tins read for the pastry.
- Divide pastry dough evenly into 6 pieces
- Roll out the pastry and line the tart tins. Prick the base of the pastry with a fork a few times. Place in the fridge for 30 minutes.
- Line each pastry dish with greaseproof paper and fill with a layer of ceramic baking beans/uncooked rice and blind bake in the oven for 15 minutes.
- Remove from the oven and gently remove baking beans and greaseproof paper and bake for a further 5-6 minutes. Remove from oven and place on a cooling rack.
- Add canned strawberries and syrup into a non-stick pan. Add the caster sugar and stir until combined. Gently bring to the boil and with a wooden spoon try and break apart the soft strawberries to release more of the flavour into the liquid.
- Remove from the heat and using a sieve/strainer over a large bowl separate the fruit from the liquid. Discard the fruit and pour the liquid back into the pan.
- Mix Arrowroot powder with the water and mix until fully combined with no lumps. Add arrowroot mixture into the pan with strawberry liquid and bring to the boil stirring continuously.
- Remove from the heat and continue to stir until the mixture thickens then transfer syrup into a jug and leave to cool. Once cooled place in the fridge until you are ready to drizzle glaze over the tarts.
- Whisk together the double cream and icing sugar until it is smooth, thick, and creamy. Place in the fridge until ready to assemble Tarts.
Assembling the Strawberry Tarts
- Once everything has cooled. Divide cream filling into each tart case and spread evenly. Place strawberries on top of the cream with your desired decorating style. Drizzle over the strawberry glaze to complete the tarts and enjoy.
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
NOTE: Always check that all your ingredients are gluten free.
STORAGE INSTRUCTIONS: This can be stored in an airtight container. Store in the fridge for you to enjoy for up to 5 days. I recommend you remove it from the fridge a half hour before eating. If you prefer you can make everything in advance and assemble tarts when you require them.
Gluten free flour: For the pastry any gluten free plain flour will work well with this recipe. I used Doves freee from as this is my preferred flour.
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