Gluten free Mini Strawberry Tarts

5 from 1 vote

Delicious and beautiful individual strawberry tarts.

Prep Time20

Cook Time20

Course: Dessert

Cuisine: American, scottish

Servings: Tarts

Calories: 440kcal

Author: Amanda

450 g Shortcrust pastry My pastry recipe makes 450g of pastry dough if you want to make it from scratch.

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

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.

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.