Eggless Strawberry Lemon Tartlets without Flour is a Gluten Free summer dessert that is literally the best thing on planet Earth. The goodness of strawberries along with the zesty lemon makes every bite worthwhile.
½teaspoonKosher SaltOnly if you are using unsalted butter
2tablespoonMaple Syrupor Honey
½tablespoonLemon Juice
1tablespoonBrown Sugar
¾CupStrawberry Pie Filling
2tablespoonLemon Zestzest of one lemon
5-6smallLemon wedgesonly for decoration
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INSTRUCTIONS
Preheat the oven to 350F or 180C
In a medium sized bowl combine rolled oats, grounded quinoa, brown sugar, maple syrup and melted butter. Add some lemon juice and mix well until it begins to come together. You can also do this step in the food processor and combine everything until the dough comes together.
Take a 2-inch tart pan and grease it with butter. Press down the dough so that it sticks to the pan and takes the shape of it. Prick the bottom and sides with a toothpick. Bake your tart shells at 180C for 350F for 15 minutes. Allow them to cool on the wire rack when done. Once completely cooled use a butter knife to get them out.
Add one tablespoon of strawberry pie filling into the mini tart shells. Smoothen the top with an offset spatula. Top with some lemon zest and refrigerate for 30-minutes before you serve.
Video
Notes
If you want to make strawberry pie filling at home, then read the post. I have described how to make a strawberry pie filling at home with fresh strawberries.
Nutrition
Nutrition Facts
Eggless Strawberry Lemon Tartlets without Flour
Amount Per Serving
Calories 305
* Percent Daily Values are based on a 2000 calorie diet.
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