A light gluten-free strawberry tart is the best dessert for spring days and especially after the delicious Easter meals. In April, the first strawberries come out and wherever they are sold, the place smells of strawberry aroma. Impossible to resist!
So, I was also attracted by their aroma and noticed them on the counter of the supermarket where they were. I remembered that I had promised this tart for you from the beginning of February, when I made the ” The Easiest Gluten Free Pineapple Tart Ever!“. So, I proudly present it to you!!!
Don’t be afraid by the long recipe that looks, it’s very easy!!! I just give you 2-3 alternative ways.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
We first make the Strawberry Light Sauce Jam so that it cools down until use it. In a saucepan, chop the strawberries, add the sugar and put it on a low heat, stirring it constantly.
As soon as the sugar starts to melt and mixture becomes a little liquid, puree it with the stick blender.
Continue to stir over low heat until it thickens. About 20 Minutes.
Add the lemon juice and let it boil for a about 5 more Minutes, stirring constantly.
Remove it from heat and set aside to cool.
Preheat oven at 180°C/350°F.
Butter and flour the tart pan.
Beat the eggs with mixer and add first the sugar, then the flour with the baking powder.
Pour, the relatively liquid, mixture at the buttered and floured pan.
Bake at 180°C/350°F for about 25 Minutes.
Let it cool down a bit for 5 Minutesand take it out of the pan.
In a saucepan, whisk the egg yolks with the icing sugar until it becomes smooth and white.
Continue whisk and add the flour, milk and lemon zest successively.
Place it on a low heat, stirring it constantly, until it thickens.
Remove it from the heat and wait for it to cool a little before using it.
Place tart sponge on a plate and optionally sprinkle it with juice and cognac for moisten.
Spread the patisserie cream.
Wash strawberries, removed their stems and lay them on top.
Spread the jelly or the Strawberry Light Sauce Jam on top.
Ingredients
Directions
We first make the Strawberry Light Sauce Jam so that it cools down until use it. In a saucepan, chop the strawberries, add the sugar and put it on a low heat, stirring it constantly.
As soon as the sugar starts to melt and mixture becomes a little liquid, puree it with the stick blender.
Continue to stir over low heat until it thickens. About 20 Minutes.
Add the lemon juice and let it boil for a about 5 more Minutes, stirring constantly.
Remove it from heat and set aside to cool.
Preheat oven at 180°C/350°F.
Butter and flour the tart pan.
Beat the eggs with mixer and add first the sugar, then the flour with the baking powder.
Pour, the relatively liquid, mixture at the buttered and floured pan.
Bake at 180°C/350°F for about 25 Minutes.
Let it cool down a bit for 5 Minutesand take it out of the pan.
In a saucepan, whisk the egg yolks with the icing sugar until it becomes smooth and white.
Continue whisk and add the flour, milk and lemon zest successively.
Place it on a low heat, stirring it constantly, until it thickens.
Remove it from the heat and wait for it to cool a little before using it.
Place tart sponge on a plate and optionally sprinkle it with juice and cognac for moisten.
Spread the patisserie cream.
Wash strawberries, removed their stems and lay them on top.
Spread the jelly or the Strawberry Light Sauce Jam on top.
- Because strawberries are very delicate and spoil quickly, this tart should be eaten within 2-3 days (usually it disappears in a day). To make it last a little longer, you either put the special tart jelly or mix the strawberries with the sauce and then spread them on top.
- You can omit the pastry cream and thus your tart will be lighter.
- As an alternative to the cream, you can use the vanilla corn based flour cream, as I have given it to you in the ” The Easiest Gluten Free Pineapple Tart Ever!“.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
18