These gluten-free strawberry tarts are made with an easy press-in graham cracker crust. They're filled with vanilla pastry cream and topped with fresh strawberries.
¼cupstrawberry or red currant jelly,gently heated to make it spreadable
Instructions
Graham Cracker Crust
Preheat oven to 350°F. Combine all ingredients in a medium bowl.
Press the crumbs up the sides and bottoms of six 4-inch tart pans with removable bottoms.
Bake at 350°F. for 7 - 8 minutes. Remove from the oven and cool.
Pastry Cream Filling
In a medium saucepan, heat the milk and vanilla over medium heat until it begins to boil.
Meanwhile, in a medium bowl, whisk the egg yolks with the sugar until light yellow and fluffy.
Sift the cornstarch into the egg yolk mixture a little at a time and whisk until no lumps remain.
Temper the eggs: Pour ¼ cup of the hot milk mixture into the bowl with the egg mixture and whisk quickly until well incorporated.
Gradually whisk in the remaining milk mixture.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly until it comes to a boil and is thickened.
Remove the pan from the heat, transfer the mixture back into the bowl and stir in the butter. Let it cool for 5 minutes, then press a piece of plastic wrap on the surface to prevent a skin from forming.
Chill for at least 2 hours or overnight.
Assembling the tart
Spread the chilled pastry cream filling into the cooled crusts, smoothing to the edges, but mounding it a little higher in the center. You can either use a piping bag or a spoon to fill the tarts.
Top with fresh strawberries sliced in half.
Brush the berries with strawberry or red currant jelly and chill until serving time. Add a mint leaf just before serving.
Notes
You can make the crust a day or two in advance and the pastry cream up to 4 days in advance. Store them separately and assemble the tart on the day you want to serve it.