Yes, it is the end of July but juicy ripe strawberries can be found in the supermarket and some produce stands like Lehigh Valley Produce on Main Street in Hellertown even now! I saw baskets of fresh berries earlier today at LV Produce.
This is a sweet and romantic dessert; two could share one deep dish tartlet! If you weren’t piggish that is…. Maybe everyone needs their own tartlet. Totally your call. But do try to make these as they are not difficult and strawberries are very healthy and delicious even in August!
Angie’s GF Strawberry Glace Tartlets
Makes 4-6 tartlets; lesser number if deep dish ones and more if the flat bottom style that hold less berries.
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbps. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Spray 4 inch metal tart pans or 4 inch mini deep dish pie pans with cooking spray, dust with white rice flour. Set aside.
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.
Cut it into 4 balls and roll out each ball into a small pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in mini pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Do again until you have 4 shells and use all the crumb leftovers to make a fifth tartlet crust. Bake in a preheated 375 degree oven for 10-13 minutes until the crusts are light brown. Cool at least 30 minutes before filling.
1 cup mashed very ripe strawberries (I sort through the berries and use the riper ones for this part.)
2/3-3/4 cup sugar
3 tbsp cornstarch
½ cup water
Mix sugar and cornstarch in 1 qt heavy bottomed sauce pan, stir in water and mashed strawberries. Cook on medium heat until it boils, stirring constantly. Boil and stir one minute. Let cool at least 20-30 minutes or until close to room temperature.
4 ounces of light cream cheese, room temperature
4-5 cups fresh strawberries, hulled
Line the bottom of the cooled tart shells with the cream cheese, spread it as evenly as possible. I use half of an 8 ounce package. Place berries in a big bowl. Pour the glaze over top and gently mix. Pour the goopy berries into the mini pie shells. I like to pick one really nice one for the top of each tartlet.
Chill 1-2 hours before serving. Make some real whipped cream, the fake stuff will not be right; 1 cup heavy cream whipped with an electric mixer or a whisk until soft peaks, I like to chill the bowl and beaters a few minutes as it helps the cream whip faster. Then add 2-3 tbsp powdered sugar and ½ to 1 tsp. vanilla. Beat just a bit longer, until nearly stiff peaks. Top each tartlet with the whipped cream.
Dive in, one deep dish tartlet is a substantial dessert. If you make them in a flat bottomed round tartlet it will make more tartlets; less berries are needed to fill it. I have a pair of those sort of pans; each pan makes 4 tartlets. They would be a good alternative to the deep dish tartlet pan.
Either way this is a yummy dessert to share with someone you love.
Brown Rice Flour Mix– for crust
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour