Gluten-Free Strawberry Tarts are made with a Greek yogurt filling, gluten-free crust, and no refined sugar.
Resting and cooling45mins
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Category: Aamiainen, Dessert
5 4-inch tart tins
Ceramic baking beads
80gsoft fresh dates5-8 dates
70ggluten-free rolled oats
110ggluten-free all-purpose flour mix2 dl
250ml/ 1 cup natural Greek yogurt
1tablespoonchoppedfresh basil leaves
½tablespoonchoppedfresh mint + some whole leaves to garnish
Prepare the crusts
Remove the pits from the dates and discard. Add the pitted dates to your food processor. Next, add in the butter, rolled oats, and flour, then pulse together until the dough is crumbly. The dates will make the crumbly dough feel lumpier than the regular shortbread dough you might be used to.
Add the egg into the food processor. Pulse until it’s combined with the rest of the ingredients and a non-sticky dough has formed.
Grease your tart tins and line them with long, thin strips of baking paper. The baking paper helps to remove the tart crusts from the tins once they have been baked.
Remove the ball of dough from the food processor and divide it into 5 equal parts. Press each section evenly into the tart pans. The crust will be quite thick.
Put the tart pans with the crust in the fridge and let them rest for 30 minutes.
Bake the crusts
Preheat the oven to 180ºC or 350ºF.
Remove the tart pans from the refrigerator. Add a small piece of parchment paper on top of each crust and fill the paper with ceramic baking beads or pie weights. The weights in the center of each tart will prevent the crust from forming air pockets or shrinking as it bakes.
Put the tarts in oven and bake for 20 to 25 minutes or until crispy edges form.
When the crusts have finished baking, let them cool on a cooling rack.
As soon as the crusts have cooled down to the point you can handle them without burning your fingers, carefully remove them from the tins. Leave them to cool completely before filling them.
Prepare the filling and fill
Make the strawberry tart filling by chopping the basil and mint leaves and very finely. Add the yogurt to a medium bowl. Stir in the herbs, vanilla, and honey.
Slice off the strawberry stems and dice the strawberries. Leave the filling and strawberries in the fridge until it’s time to put the tarts together.
Once the crusts are cool, spoon the yogurt filling into each tart and then add the diced strawberries on top. Garnish with mint leaves and serve right away.
The nutrition values are a rough estimate for one tart.
Baking times are an estimate, every oven is different. Monitor the tarts closely at the end of the baking.