One of the most satisfying things I’ve learned in gluten-free baking is how to create a perfect tart. This gluten-free strawberry tart captures the essence of summer with its crisp, buttery crust, sweet-tart strawberries, and creamy almond filling. It’s more than just a dessert—it’s a celebration of fresh, seasonal flavours. Whether for a special occasion or simply a treat with tea, this tart is sure to impress, and best of all, it’s gluten-free so everyone can enjoy it!
Why you’ll love this gluten-free strawberry tart
This tart is not only beautiful but also delicious. The crisp crust, rich almond cream, and juicy strawberries make every bite a treat. Plus, this gluten-free strawberry tart is simple enough for beginners, making it a great go-to dessert celebrate summer.
Let’s take a closer look
Pâte Sucrée: Rice flour, cornstarch, icing sugar, butter, egg.
Almond Cream: Butter, sugar, almond powder, egg.
Whipped White Chocolate Ganache: 35% Cream, vanilla bean, white couverture chocolate.
Strawberry Compotée: Strawberries, sugar, water.
Decoration: Whipped ganache and fresh strawberries.
How to make this beautiful tart step-by-step
- Prepare the Crust: Combine rice flour, cornstarch, and icing sugar. Add butter until sandy, then mix in the egg. Form the dough, chill, roll out, and place in a tart pan.
- Vanilla whipped Ganache: Heat a part of the cream and flavour it using real vanilla, pour it over the white chocolate to melt it. Add the remaining cream and mix.
- Make the Almond Cream: Mix softened butter with sugar, add egg and almond powder. Spread into the tart shell and bake.
- Strawberry Compotée: Cook strawberries with sugar and water until thickened. Spread over the baked tart.
- Finish and Decorate: Pipe the whipped ganache around your tart and top the middle with fresh strawberries.
Tips for the Perfect Gluten-Free Strawberry Tart
- Chill the Dough: This prevents shrinking and ensures a crisp crust.
- Use Fresh Strawberries: They add the best flavour and texture.
This gluten-free strawberry tart recipe is perfect for showcasing fresh, seasonal ingredients. Whether you’re gluten-sensitive or simply love strawberries, this tart will surely impress. Enjoy baking!
Gluten-free strawberry tart
Ingredients
Pâte sucrée
- 100 g rice flour
- 50 g cornstarch
- 40 g icing sugar
- 1 egg
- 60 g butter
- 20 g egg yolk for egg wash
- 5 g cream for egg wash
Whipped white chocolate ganache
- 50 g cream (1) min 35% fat
- 1 vanilla bean
- 60 g white chocolate couverture
- 90 g cream (2) min 35% fat
Almond cream
- 30 g butter
- 30 g sugar
- 30 g almond powder
- 30 g egg
Strawberry compotée
- 300 g strawberries frozen or fresh
- 50 g sugar
- 30 g water
Decoration
- 200 g strawberries fresh
Instructions
Pâte sucrée
- Sift the rice flour, cornstarch and icing sugar into a mixing bowl.
- Cut the butter into small cubes and add it to the dry ingredients. With your hands or a mixer, combine until you get a texture that resembles sand. The smaller the butter pieces, the better.
- Add the egg to the mixture and mix it until the dough starts to come together.
- Transfer the dough onto your work bench and gently knead it until it forms a smooth and homogenous ball.
- Flatten the dough into a disc, warp it in plastic wrap and place it in your refrigerator for at least 30 minutes.
- Once your dough is chilled, place it onto your slightly floured work bench and roll it. Place it in a 16cm tart form. Put it back into the refrigerator or freezer for another 30 minutes. The dough should be as cold before baking.
Whipped white chocolate ganache
- Pour the cream (1) into a pot, add the vanilla and heat the cream. Once it's hot, switch off the stove and let the vanilla infuse for 25 minutes.
- Then, melt the chocolate in the microwave or in a Bain Marie.
- Remove the vanilla bean from your cream and heat it top again. Once it's boiling, pour ⅓ of your cream over your melted chocolate. Use a rubber spatula to emulsify the chocolate and the cream.
- Add another third and combine with the cream. Lastly, add the last third.
- If you have a blender, it is recommended to mix your ganache.
- Add the cream (2) and mix again. Pour into a flat container and place in your refrigerator over night or for at least a couple of hours.
Almond cream
- Slightly warm up the butter, so that it is soft but not melted.
- Add the sugar and combine well.
- Add a little bit of the egg to your butter/sugar mixture.
- Then, with a rubber spatula, incorporate the almond powder. Try to keep the mixing to a minimum, so that the almond cream does not rise too much while baking.
- Then, add little by little the remaining egg. Place in your chilled tartlet shell and bake together at 155°C for 15 minutes. During that time, prepare the egg wash by combining egg yolks and cream. Remove from the oven, apply the egg wash and bake for another 10 minutes until your tartlet has a beautiful golden colour.
Stawberry Compotée
- Cut the strawberries into pieces. Place in a pot, add the sugar and water and bring to a boil. Cook until slightly geliftet. Place in a bowl, cover with plastic wrap (should be touching the compote) and set aside.
Assembly
- Fill the tart with strawberry compote until the rim. Even the surface with an offset spatula.
- Take the chilled vanilla whipped ganache out of the fridge until it is fluffy and pipeable.
- Fill a piping bag with a #125 tip with the whipped ganache. Pipe several layers on the outside of the tart for it to resemble a flower.
- Cut the remaining strawberries into smaller pieces and place them in the middle of the tart.
- Enjoy this gluten-free treat!
