Gluten and Dairy Free Individual Chocolate and Strawberry Tart

serves / makes 4
30 prep time
30 mins cooking time


I’ve made gluten and dairy free creme patissiere on a number of occasions and I wondered if a chocolate version would work. These little tarts are very easy to make and can be prepared in advance and stored in the fridge for an after dinner treat.




For the pastry:

  • 125g gluten free plain flour
  • 1 teaspoons xanthan gum
  • 30g icing sugar
  • 50g dairy free spread
  • 1 egg yolks
  • 3 tablespoons ice cold water

For the filling:

  • 175ml dairy free milk
  • 2 egg yolks
  • 50g caster sugar
  • 15g cornflour
  • 1/2 teaspoon vanilla extract, optional
  • 100g dairy free dark chocolate
  • handful of strawberries


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  1. Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line four individual tart tins with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for 15 minutes
  8. Remove the beans
  9. To make the filling, place the milk into a small saucepan and bring to the boil
  10. While the milk is heating up, beat together the egg yolks, caster sugar, cornflour and vanilla extract in a measuring jug
  11. When the milk has boiled pour into the measuring jug while whisking continuously
  12. Return the milk to the saucepan and bring to the boil, stirring continuously, until it thickens and boils
  13. Stir in the dairy free chocolate until it melts
  14. Allow to cool
  15. Pour the mix into the pastry case and top with strawberries

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