The strawberry tartlets are delicious pastries made with rice shortcrust pastry with oil, lemon custard, and a heart of strawberry compote inside which can also be replaced with a good jam. The recipe uses gluten-free and plant-based ingredients, making it suitable for those who are lactose intolerant. Try them with almond milk custard.
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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, Valentine's Day
Ingredients
- 2 eggs
- cup vegetable oil
- 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
- cup sugar
- 1 tbsp cornstarch (cornflour) (gluten-free)
- 1 tbsp rice starch (gluten-free)
- 1 lemon (grated zest and juice)
- 1 vanilla bean
- 7 oz strawberries
- cup blueberries
- spray gelatin
- 2 oz strawberry compote
Tools
- 2 Bowls
- 1 Pot
- 1 Whisk
- 1 Pastry board
- 1 Rolling pin
- 8 Molds
Steps
In a bowl, beat the eggs with sugar and flavors. Add the oil and mix well until you get a smooth cream. Gradually add the flour and knead.
If necessary, decrease or increase the flour, depending on absorption. Form a dough and wrap it in plastic wrap.
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 sugar, vanilla seeds, 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 contact plastic wrap.
Roll out the pastry to a thickness of about 3/16 inch on a lightly floured rice flour work surface.
Cut circles with a pastry cutter and line the tartlet molds.
Bake for 10 minutes in a preheated oven at 350°F. Remove from oven and let cool, then gently remove from molds.
Fill half of the tartlet with 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 guide and read the ingredients carefully to ensure they contain no gluten contamination
Tips
Custard can also be made with lactose-free milk in the same quantities.
You can also try the custard with almond milk.
Store in the refrigerator for 3 days.
Store in the refrigerator for 3 days.
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