Gluten Free Strawberry Tartelettes

I wanted to be able to eat everything at Little Miss' party. So I baked everything at Little Miss' party. Gluten-free of course.

Gluten free tartelettes:
The dough tastes wonderful. It is relatively easy to handle, and very easy to bake. It is adapted from this Smitten Kitchen recipe. (Just add this gluten free flour mix instead of regular flour. Oh, and don't forget to add 1/2 teaspoon of xanthan gum too.)


I rolled out chilled dough to about 1/4 of an inch thick, punched out circles with a cookie cutter, and then pushed them into mini muffin tins. To get the circles into the concave muffin mold, I made a Pac-Man of sorts. Join the "mouth" edges, and push that little guy (who is now like a cone) into the mold. Press down on all sides, and presto, fast and easy, tartelette crust.

I just used a traditional pastry cream recipe and used gluten-free flour again, for regular flour. I almost forgot that real vanilla beans truly are heaven.

Fill that tartelette crust with a bit of cream, top it with a fresh strawberry and pop it in your mouth, only to remember you forgot to take a picture of it. Good thing I made 47 more.