These Strawberry Tartlets are gluten-free and dairy-free; they feature a no-bake pistachio-almond crust, an orange blossom scented pastry cream and juicy strawberries. Perfect for Easter Brunch and Mother’s Day.

I’ve been going crazy over the sweet, juicy strawberries at the market lately, and one of the things I’ve been making over and over this spring are some variation of these Strawberry Tartlets.

Why these gluten-free dairy-free strawberry tartlets are the best springtime dessert ever:

• These pretty strawberry tartlets are made with a simple no-bake crust comprised of gluten-free pistachio and almond flour,  and a dairy-free orange blossom pastry cream.
• The stars are most certainly the sweet crimson strawberries that adorn the top.
• These easy no-bake tartlets come in individual sizes which makes them perfect for buffet style brunch events or dinner parties!

A word on the dairy-free pastry cream filling:

I used fresh orange blossom petals from my tree to infuse the floral aroma into the orange blossom pastry cream.

In other versions of these strawberry tartlets I’ve used coconut whipped cream and regular whipped cream and all had great results!

If you don’t have access to orange blossom petals, don’t fret! You can substitute it with orange blossom water- this is the brand I buy.

I really wanted to make a vegan pastry cream for you for this dairy-free springtime dessert recipe, but previous versions came out a bit too thick and gummy, so I kept the egg yolks in.

I haven’t given up though – vegan pastry cream will simply have to wait for a future recipe.  I did replace the heavy cream with cashew milk, however, to keep this strawberry tartlets recipe dairy-free (a thicker non-dairy milk such as oat milk would work great too).

You guys know I’m all about offering plant-based substitutions wherever I can because I believe it’s better for our health and better for the planet!

How to make the best gluten-free No-Bake Crust for tartlets: 

Another technical thing I want to mention about these pastry cream-filled Strawberry Tartlets concerns the gluten-free crust.

I chose to do a no-bake crust here because I really like how the freshness of the nut flours and the little bit of lemon zest I included brightens up the overall flavor of the mini strawberry tarts.

Just make sure when you’re handling the crust that it remains cold. As the crust comes to room temperature the crust will soften, making it more challenging to remove it from the strawberry tartlets from the pan.

But if the crust is nicely chilled you should have no issue.

If you want to avoid the crust softening issue altogether, however, I’ve also baked the strawberry tart crusts at 350 degrees for 10-12 minutes and it totally works!

The no-bake pistachio crust stays nice and firm this way and still tastes amazing!

These Strawberry Tartlets with Pastry Cream are so dainty and pretty and I think they would make a wonderful dessert or brunch option for Mother’s Day or any spring gathering.

They’re especially gorgeous when garnished with a fresh orange blossom or any other type of bloom, really.

Funnily, as I’ve been testing this strawberry tartlet recipe over the past few weeks my orange tree was chock full of blossoms and I had no shortage of the petals and flowers to play around with.

Then – go figure- the night before I shot this tartlets recipe we experienced some extremely gusty winds and sadly when I went down to forage my blossoms for this shoot, all but a few had been blown off the tree!

I barely had enough to infuse the pastry cream let alone garnish the tartlets, but I managed to compensate with some peach blossoms which stayed intact throughout the blustery night, as well as some tiny white flowers I came across, which I found just lovely.

So don’t worry if you don’t have orange blossom flowers, any springtime blooms will do!

Tips for making this strawberry tartlets recipe: 

• Make sure when you’re handling the crust that it remains cold. It softens at room temperature, making it more challenging to remove from the pan elegantly.
• Alternatively, bake the pistachio crust at 350 degrees for 10-12 minutes –  it totally works!
• I love decorating these dairy-free pastry cream tartlets with fresh berries and orange blossoms – but any other petal will do. Edible ones are obviously preferable.

Variations on this dairy-free pastry cream tartlets recipe: 

• If you can find neither fresh orange blossoms nor orange blossom water, use 1/2 tsp of finely grated orange peel or use rose water.
• You can use agave syrup instead of maple syrup for the crust or honey.
• For vegan strawberry tartlets, fill them with coconut whipped cream or a cashew based vegan cheesecake filling.

For more recipe inspiration for Easter Brunch and Mother’s Day, make sure to check out my  Strawberry Rhubarb Vanilla Tart and try my Spring Vegetable Crostini.

These Strawberry Orange Blossom Tartlets were made as part of a blogger collaboration celebrating all things strawberry! Keep reading below for all of the other fabulous contributions.

Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make this gluten-free no-bake strawberry tartlets recipe, share it with the hashtag #LePetitEats!

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Strawberry Orange Blossom Tartlets

These Strawberry Orange Blossom Tartlets are gluten free and dairy free; they feature a no-bake pistachio-almond crust, an orange blossom scented pastry cream and juicy strawberries.

Course Dessert

Cuisine American

Keyword gluten-free no-bake tart, gluten-free tartlets, mini strawberry tarts

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6

Calories 340 kcal

Author Denisse

Ingredients

FOR THE CRUST:

• 1 cup pistachio flour or 1 cup shelled pistachios ground into a fine meal
• 1 cup almond flour
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 2 tablespooons maple syrup
• 3 tablespoons coconut oil melted

FOR THE ORANGE BLOSSOM PASTRY CREAM:

• 1 cup dairy free milk such as cashew milk or oat milk
• About 12 orange blossom petals or 1/4 teaspoon orange blossom water
• 3 tablespoons sugar
• 1/4 cup corn starch
• Pinch of salt
• 2 egg yolks
• 1/4 teaspoon vanilla bean paste or seeds scraped from 1/2 vanilla bean pod
• About 12 orange blossom petals or 1/4 teaspoon orange blossom water

FOR THE TARTS:

• Approximately 1 dozen strawberries thinly sliced
• 6 orange blossom flowers for garnish (optional)

Instructions

1. To a small bowl, add pistachio flour, almond flour, lemon zest, salt, maple syrup and coconut oil. Mix until a dough-like texture is formed. Gently press into six 3-inch tart pans and chill for at least 1 hour.
2. Add dairy free milk and orange blossom petals or orange blossom water to a saucepan and bring to a simmer over medium heat. Meanwhile whisk together egg yolks, and sugar in a bowl and whisk until light in color. Add in the cornstarch and the salt, mix to combine.
3. Remove milk from heat and strain out orange blossom petals, if using. Gradually add hot milk to the yolk mixture, whisking constantly. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat and stir in vanilla bean paste or seeds. Transfer to a bowl and press plastic wrap directly onto surface. Chill until cold, about 2 hours.
4. To assemble the tarts, use a knife to carefully remove the chilled crusts from the tart pans. It is important to do this while the tart crusts are still cold; if the crusts soften to room temperature they will be too malleable. Fill tart pans with chilled pastry cream and top with strawberries and orange blossom flowers, if using. Serve chilled.

Recipe Notes

Make sure when you're handling the crust that it remains cold. It softens at room temperature, making it more challenging to remove from the pan elegantly.

Alternatively, bake the pistachio crust at 350 degrees for 10-12 minutes -  it totally works!

I love decorating these dairy-free pastry cream tartlets with fresh berries and orange blossoms - but any other petal will do. Edible ones are obviously preferable.

Sharing the strawberry love! Check out all the other bloggers and chefs who participated in this collaboration! You can also search on Instagram with the hashtag #StrawberriesAreTheJam.

The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries 
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
​Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts 
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries 
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette 
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon VinaigretteMaren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Baking the Goods’ Mini Strawberry Lemon Cupcakes
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches

What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream
Flotte Lotte’s Strawberry Ice Cream Sandwiches
Rumbly Tumbly’s Strawberry Scones
A Small Kitchen in Genoa’s Italian Riviera Strawberries Salad
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Cooking with Cocktail Ring’s Balsamic Strawberry Shortcake
Reencontrándome con la Cocina’s Chocolate Meringue with White Chocolate Mousse and Strawberries
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
Just Date Syrup’s Strawberry Date Syrup Oat Crumble
Well Fed Soul’s Strawberry Almond Mascarpone Cake
Food Solutions’ Strawberry Soup (Savory and Sweet)
Champagne and Cookies’ Strawberry & Sesame Whole Wheat Pop Tarts with Strawberry Tahini Glaze
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Annie Campbell’s Strawberry Pavlova
Blossom to Stem’s Mezcal Lime Strawberry Pavlova
Cosette’s Kitchen’s Strawberry Shortcake
Ful-Filled’s Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream
Babby Girl Yum’s Strawberry Spinach Almond Salad
An Amazing Appetite’s Vanilla Strawberry Tart
Cocoa and Salt’s Strawberry Pistachio Tart
Frosting and Fettuccine’s Strawberry Basil Layer Cake with Strawberry Simple Syrup
No More Mr. Nice Pie’s Fresh Strawberry Pie