Gluten-Free Strawberry Tartlets

4 servings

Ingredients

  • 375 ml (1 1/2 cups) crushed BC hazelnuts
  • 30 ml (2 tbsp) butter, softened
  • 15 ml (1 tbsp) maple syrup
  • 15 ml (1 tbsp) brown sugar
  • 500 ml (2 cup) diced BC strawberries
  • 30 ml (2 tbsp) Grand Marnier liqueur
  • 125 ml (1/2 cup) whipping cream, whipped
  • 4 large strawberries, for garnish

Description

  1. Heat oven to 190°C (375°F).
  2. In a food processor, pulse together hazelnuts, butter, maple syrup and brown sugar until crumbly. Divide mixture among four 10-cm (4-inch) non-stick tart shell moulds, pressing evenly into bases.
  3. Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from moulds.
  4. In a medium bowl, combine strawberries with liqueur; spoon 100 ml (1/2 cup) into the base of each tart.
  5. Pipe or spoon 50 ml (1/4 cup) of the whipped cream onto each tart and top with large strawberries.
  6. Serve immediately.