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Sticky strawberry almond tarts
Sticky strawberry almond tarts
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Indulge in a luscious creamy dessert with fresh strawberries in a gluten-free tart.
Ingredients:
  • 100g almond meal
  • 75g buckwheat flour
  • 30g (1/4 cup) gluten-free pure icing sugar, sifted, plus 1 tbsp extra
  • 60g unsalted butter, chopped
  • 1 egg yolk
  • 2.50 gm cold water
  • 75g (1/3 cup) caster sugar
  • 20.00 gm water, extra
  • 250g fresh strawberries, hulled, halved
  • 150g mascarpone
  • 150g fresh ricotta
  • 1/2 tsp vanilla bean paste
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and generously grease six 8cm round fluted tart tins with removable bases.
  • In a food processor, combine almond meal, buckwheat flour, and icing sugar. Pulse until mixed. Add butter and pulse until mixture looks like breadcrumbs. Then add the egg yolk and water and pulse until just combined.
  • Divide the dough into 6 pieces. Roll each piece on lightly floured baking paper to 5mm thickness. Line tins with the dough, pressing it into the sides and trimming the edges. Chill the tarts in the freezer for 20 minutes.
  • Arrange the tart shells on a spacious baking tray and bake for 15-18 minutes, or until they turn a beautiful golden hue. Allow them to cool fully, then gently remove them from the tins.
  • In a large frying pan over low heat, combine sugar and water, stirring until the sugar dissolves, about 2-3 minutes. Add strawberries and simmer gently, stirring occasionally, for 3-4 minutes until soft and sticky. Allow to cool slightly before using.
  • Utilize a compact food processor or immersion blender to meld together the mascarpone, ricotta, vanilla, and additional powdered sugar.
  • Distribute mascarpone mixture evenly among tart cases, top each with a strawberry, and drizzle syrup from the pan over the tarts.

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