Midsummer in Sweden is a big deal. When you spend half the year (or more)
coping with trying to survive decidedly wintry conditions, you know why. This year, in the midst of the IQS 8-Week Program, I questioned whether I should bother baking or not. The rationalisation that I needed to create something celebratory for Midsummer- if only “for the children”- overturned my reservations, and this IQS-inspired recipe was born.
In this recipe you’ll find a touch of Sweden, a little bit of Australia and a whole lot of sugar-free deliciousness. The tartlet “pastry” is based on the recipe for IQS Sugar-free ANZAC biscuits, the cream is coconut cream (my favourite!) and the strawberries I used are, of course, beautifully in-season Swedish strawberries (a quintessential part of the Swedish summer experience).
Go on… Spoil yourself and your family. And don’t feel guilty one little bit (because you truly don’t have to with treats like these!).
❤ MM xx
STRAWBERRIES & CREAM TARTLETS (IQS-style, sugar-free, gluten-free, egg-free!)
Pastry makes approx. 40 tartlet cases
INGREDIENTS FOR PASTRY
125 g salted, organic butter
125 ml organic rice malt syrup
1 1/2 tsp bicarbonate of soda
2 tablespoons boiling water
125 g gluten-free organic white flour
100 g gluten-free organic oats
90 g raw organic almonds, roughly chopped
65 g desiccated organic coconut
INGREDIENTS FOR TARTLET FILLING
1 can (or more) of organic coconut cream, unwhipped or whipped depending which you prefer
A large handful of organic strawberries, fairly finely sliced
- Preheat oven to 150ºC (fan).
- Cut small squares of baking paper (mine were approximately 5 cm x 5 cm). Cut slits from each corner of each square almost to the middle of the square, but not quite. Place in a mini tart/pie tray (of the kind you might make Christmas mince pies in).
- In a small saucepan over low heat, melt the butter and rice malt syrup, stirring until the mixture starts to bubble. Add a pinch of salt.
- Combine the bicarbonate of soda with boiling water and add to butter mixture. With childlike wonderment, watch the chemistry show commence (I love this bit!).
- Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.
- Let the dough “rest” for a while and come to room temperature*. This is an important stage as everything binds together, helping it to the right stage of pliability.
*WARNING: don’t try the cookie dough at this point… you won’t be able to stop eating it 😉
- Scoop 1 heaped teaspoon of dough into a rough ball shape and pop into a paper-lined tartlet tray hole. Smoosh the dough down on top of the baking paper square to form a tartlet shell. You may want to try baking a test tartlet shell at this point or, if feeling brave, repeat the filling process until the whole tray is full. Be careful not to over-fill the holes. This dough will spread a little.
- Bake for 20 minutes or until golden brown. If baking a cookie version of these, I would say that 20 minutes is slightly too long at this temperature (I prefer a chewier cookie), but to create a crisp tartlet shell, 20 minutes (depending on your oven) produces great results.
- Allow to cool on trays before lifting out using the paper corners and transferring to a wire rack. Store in airtight container*.
*You can leave them sitting in the paper squares if stacking for storage, but it shouldn’t be necessary.
- Just prior to serving*, fill cooled tartlet shells with a dollop of coconut cream (whipped if you like) and top with 1/4 of a sliced strawberry.
*The tartlet cases can be made days in advance, but the tartlets should be constructed close to the time of serving. Don’t worry, though. It only takes seconds to do if your strawberries are cut in advance.
- Enjoy! They are absolutely delicious, aren’t they?
*Recipe for tartlet pastry based on this one for ANZAC biscuits found at iquitsugar.com