Celebrate local strawberry season with these gluten-free strawberry tartlets.
375 ml (1 1/2cups) 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.
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.