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Strawberry Orange Blossom Tartlets

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
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.