Gluten Free Strawberry Jelly Tart
Easy, delicious and bursting with flavour is this Gluten Free Strawberry Jelly Tart is an old-fashioned recipe that has minimal ingredients, delicious strawberry flavour and it is absolutely addicting.
Sometimes an occasion demands a bit more than a punnet of fresh fruit and a cloud of softly whipped cream. This impressive looking tart is a lighter and simpler take on the classic tart and is designed to let the fruit shine.
It may sound odd strawberry jelly tart, but the way it’s prepared the jelly really makes for a great filling. The recipe doesn’t take very long to throw together at all.
Fresh strawberries give this Gluten Free Strawberry Jelly Tart a light and refreshing taste perfect for summer. Paired with the whipped cream you’ll wonder how something so easy can be so delicious.
This tart can be made all year round, but it’s absolutely perfect for June through August. It screams Summer. If you’re ready to be the hit of the party, bring this pie!
Tips for serving your strawberry tart:
Serve your tart within a day of making it (ideally the same day) to keep the strawberries looking their best.
Slice your tart with a serrated knife to get a cleaner cut.
Don’t forget the whipped cream.
- 300g gluten free digestive biscuits
- 100g unsalted butter, melted
- 400g strawberries, sliced
- 380g Strawberry Jelly, 3 packets
- 150ml boiled water
- whipped cream to serve
- Crush your biscuits in a food processor or in a ziplock bag while smacking them with a rolling pin.
- Add them to a mixing bowl and stir in the melted butter.
- Press the biscuit mixture into a 9'' round springform pan. Chill in the fridge for 30 mins.
- Add your jelly and boiling water to a jug, stir and allow the jelly to dissolve.
- Meanwhile, line the biscuit base with your strawberries.
- When the jelly is cool enough to touch, pour it over the strawberries.
- Place in the fridge and allow to set for at least two hours.
- Slice and serve with a dollop of whipped cream.
