Prep Time 50 Min
Cook Time 20 Min
Ready in 70 Min
Sticky strawberry almond tarts Ingredients
100g almond meal 75g buckwheat flour 30g gluten-free pure icing sugar, sifted, plus 1 tablespoon extra 60g unsalted butter, chopped 1 egg yolk 1/2 teaspoon cold water 75g caster sugar 1 tablespoon water, extra 250g fresh strawberries, hulled, halved 150g mascarpone 150g fresh ricotta 1/2 teaspoon vanilla bean paste
1. Preheat oven to 180°C/160°C fan forced. Grease, shallow round fluted tart tins with removable bases. 2. Place almond meal, buckwheat flour and icing sugar in a food processor and pulse to combine. Add butter and process until mixture resembles breadcrumbs. Add the egg yolk and water. Process until mixture just comes together. 3. Divide dough into 6 portions. Gently roll each portion on a sheet of lightly floured baking paper until 5mm thick. Ease into prepared tins and press dough into sides. Trim edges. Place tarts in the freezer for 20 minutes to chill. 4. Place tart shells on a large baking tray. Bake for 15-18 minutes or until golden. Set aside to cool completely. Remove from tins. 5. Meanwhile, place sugar and water in a large frying pan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Add strawberries. Simmer, gently stirring occasionally, for 3-4 minutes or until just soft and sticky. Set aside to cool slightly. 6. Use a small food processor or stick blender to combine the mascarpone, ricotta, vanilla and extra icing sugar. 7. Divide mascarpone mixture among tart cases. Top with strawberry. Spoon over syrup from pan.