STYLE

Local strawberries star in sweet and creamy tartlets with liqueur

07/05/2012 12:19 EDT | Updated 09/04/2012 05:12 EDT
Celebrate local strawberry season with these gluten-free strawberry tartlets.

Strawberry Tartlets

375 ml (1 1/2 cups) walnut pieces

30 ml (2 tbsp) butter, softened

15 ml (1 tbsp) maple syrup

15 ml (1 tbsp) brown sugar

250 ml (1 cup) diced strawberries

30 ml (2 tbsp) Grand Marnier liqueur

125 ml (1/2 cup) whipping cream, whipped

4 large strawberries, for garnish

Heat oven to 190 C (375 F).

In a food processor, pulse together walnuts, 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.

Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from moulds.

In a medium bowl, combine strawberries with liqueur; spoon 50 ml (1/4 cup) into the base of each tart.

Pipe or spoon 50 ml (1/4 cup) of the whipped cream onto each tart and top with large strawberries.

Serve immediately.

Makes 4 servings.

Nutrition information per serving: 491 calories; 7 g protein; 43 g fat (12 g saturated fat); 21 g carbohydrate; 53 mg cholesterol; 5 g fibre; 54 mg sodium.

Source: California Walnuts, www.walnutinfo.com.

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