One lazy Saturday afternoon I had this leftover gluten free pie and pastry dough. I had used it to make a quiche but had only needed half of the dough, so there sat the other half. Initially I thought I’d make a chicken pot pie. Then along came the post-nap toddler blues and I really wanted a sweet snack, so these gluten free tartlets were born. Necessity really is the mother of all invention!
– Prepared gluten free pie dough
– Fresh or dried fruit (berries, dried craisins or currants, kiwi …)
– Quality chocolate chips (like Ghiradelli 60% cocoa chips)
Take some gluten free prepared pie dough (Pillsbury makes one that is easy to find in most grocery stores) and drop a spoonful into each cavity of a tartlet or mini muffin pan.
Then press each bit of dough into the sides and bottom of the cavity to form a nice little crust.
Now it’s time to place the tartlet contents in each tiny crust. I’m using fresh strawberries and dark chocolate chips, but you can really mix it up with various fruits (fresh or dried), and complimentary ingredients. You could use bananas and vanilla pudding if you want! I just put three chocolate chips in each cavity, followed by a small spoonful of strawberries, and then another three chocolate chips.
Bake in the oven at 350 for about ten minutes. You want to bake it just long enough for the contents to get piping hot and for the crusts to turn just barely golden, so keep a close eye on them because you don’t want them getting overdone.
Take them out of the oven and let them cool for a few minutes before using a fork to pry up one edge of each tartlet to remove them from the pan. Dust them with a bit of powdered sugar, and then enjoy.
I also saw this delightful tartlet pan at Williams Sonoma that would dress these up nicely for a party, just in case you have one coming up.