Ingredients (serves 4 )


  • 1 cup Gluten-free cake flour or normal flour
  • 3 tbsp sugar
  • ¼ tsp salt
  • 6 tbsp cold butter, diced
  • 2 tbsp coconut oil, hard
  • ¼ cup ice cold water


  • 4-6 large fresh strawberries, stems removed
  • 80 g Crème Fraiche, softened
  • 3 tbsp full cream Greek yogurt
  • ½ Vanilla pod-seeds
  • ¼ cup sugar
  • ½ teaspoon lemon juice
  • Orange zest
  • Optional: Grated dark chocolate


  • Place the flour, sugar and salt in a food processor, pulse to mix. Add the butter and coconut oil and pulse to form a texture of fine bread crumbs. Add the ice-cold water and pulse till the dough forms a ball. Place the dough-ball in a plastic bag in the fridge for 30min to rest.
  • Make the filling: mix the crème fraiche, yogurt, lemon juice, sugar, orange zest and vanilla pod-seeds in a small bowl.
  • After the dough has chilled, roll out on a lightly floured surface, cut into rounds 1 cm bigger than the tart pans. Press the dough lightly into the pans and chill again.
  • Preheat the oven to 180 degrees C. Bake the pastry tartlets for 10 minutes and let it cool.
  • Fill each tart shell with orange zest-crème fraiche. Top with fresh strawberry slices and serve!