Strawberry Chocolate Tarts (Gluten & Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Individual Strawberry Chocolate Tarts. 

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.

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Individual Strawberry Chocolate Tarts then you might like to try one of my other baking recipes:

• Treat yourself with my Tiramisu (Gluten & Dairy Free)
• Go traditional with my Lemon Drizzle Cake (Gluten & Dairy Free)
• Make a some biscuits with my Shortbread Cookie Bars (Gluten & Dairy Free)
• Bake loaf cake with my recipe for Apple and Courgette Loaf (Gluten & Dairy Free)

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

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Print Recipe

Strawberry Chocolate Tarts (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Dessert Recipe Keys: Dairy Free Gluten Free

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 20 mins

Best Season: Summer

Ingredients

Servings

For the pastry:

• 125 g gluten free plain flour
• 1 tbsp cocoa powder
• 30 g icing sugar
• 50 g dairy free spread
• 1 egg yolks
• 3 tbsp ice cold water

For the filling:

• 175 ml dairy free milk
• 2 egg yolks
• 50 g caster sugar
• 15 g cornflour
• ¹⁄₂ tsp vanilla extract (optional)
• 100 g dairy free dark chocolate
• handful of strawberries

Instructions

1. Combine the gluten free flour, cornflour, cocoa powder 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

Keywords: chocolate,, strawberry