The strawberry tartlets are delicious pastries with lemon custard and a heart of strawberry compote inside that can also be replaced by a good jam. The recipe uses gluten-free and plant-based ingredients, making it suitable for those with lactose intolerance.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggs
- 4.2 tbsp corn oil (or rice or sunflower)
- 3/8 cup sugar
- 2 cups gluten-free rice flour
- 1 lemon (grated zest)
- 1 cup gluten-free almond milk (or gluten-free soy milk)
- 3 egg yolks
- 1/4 cup sugar
- 1 tbsp cornstarch (gluten-free)
- 1 tbsp rice starch (gluten-free)
- 1 lemon (grated zest and juice)
- 1 vanilla bean
- 7 oz strawberries
- 1 3/4 oz blueberries
- gelatin spray
- 1 3/4 oz strawberry compote
Tools
- 2 Bowls
- 1 Pot
- 1 Whisk
- 1 Work surface
- 1 Rolling pin
- 8 Molds
Steps
In a bowl, beat the eggs with the sugar and the flavors. Add the oil and mix well until you get a smooth cream. Add the flour gradually and knead.
If necessary, decrease or increase the flour, as it depends on absorption. Form a dough and wrap it in cling film.
Let it rest in the fridge for a couple of hours before use.
Open the vanilla bean and extract the seeds.
Bring the soy drink or almond milk to a boil with the empty vanilla pod.
Whip the yolks with the sugar, the vanilla seeds, the grated lemon zest, and finally the starches.
Add the lemon juice and mix well with a whisk.
Once boiling, add the egg mixture to the soy drink.
Cook for about 1 minute, stirring with a whisk.
Quickly cool the cream in an ice water bath or in the freezer, after covering it with cling film in contact.
Roll out the dough to a thickness of 1/8 inch on a work surface slightly dusted with rice flour.
Cut circles with a pastry cutter and line the tartlet molds.
Bake for 10 minutes in a preheated oven at 356°F. Remove from oven and let cool, then carefully remove from molds.
Fill half of the tartlet with the custard, add a teaspoon of strawberry compote.
Cover with custard up to the edge and decorate with fresh fruit after washing and drying it well.
Spray the gelatin on the fruit to prevent oxidation
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
The custard can also be made with lactose-free milk in the same quantities.
The custard can also be made with lactose-free milk in the same quantities.
The custard can also be made with lactose-free milk in the same quantities.
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