Strawberry Tartlets

Strawberry Tartlets

This gluten-free strawberry walnut tartlet makes for a fabulous summertime dessert!


  • 1-1/2 cups walnut pieces
  • 2 tbsp butter, softened
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1 cup strawberries, diced
  • 2 tbsp Grand Marnier liquer
  • 1/2 cup whipping cream, whipped
  • 6 large strawberries


  1. Preheat oven to 375°F (190°C).
  2. In a food processor, pulse together walnuts, butter, maple syrup and brown sugar until crumbly. Divide mixture among six 3”nonstick tart shell molds pressing into bases evenly.
  3. Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from molds.
  4. In a medium bowl, combine strawberries with liqueur and spoon ¼ cup into the based of each tart.
  5. Pipe or spoon ¼ cup of whipped cream onto one tart. With a knife, slice a side off a large strawberry and press a 1-inch diameter maple leaf cookie cutter into the strawberry to form a maple leaf. Place the maple leaf shaped strawberry on tartlet.
  6. Repeat with remaining three tarts.
  7. Serve immediately.