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Pretty Little Grain-Free Strawberry Cream Cheese Tarts

Servings 9 tarts



  • 4 ounces cream cheese
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla paste or extract


  • 1 cup almond flour
  • 2/3 cup arrowroot starch
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 cup non-hydrogenated shortening such as Spectrum
  • 1/4 cup water
  • Strawberries
  • Cooking spray
  • Turbinado sugar


  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla paste or extract
  • milk


  • Preheat oven to 400°.
  • For Filling, combine cream cheese, maple syrup, and vanilla paste. Set aside.
  • For Tarts, combine almond flour, arrowroot starch, sugar, salt, xanthan gum, and baking powder in a medium bowl. Add shortening and cut in until mixture resembles coarse meal. Stir in water to form a dough.
  • Transfer dough to a surface lightly sprinkled with arrowroot starch. Roll dough out to a square, about 1/4-inch thick.
  • Cut dough into thirds horizontally and vertically to yield 9 smaller squares.
  • Working with one square at a time, make a slit with a knife about 1/4-inch in from the edge down each side, leaving opposite corners intact. Fold outer edge across dough to form a frame. Repeat with the other outer edge cut. (See video for visual.)
  • Repeat with remaining squares.
  • Place about a tablespoon of filling in the center of each square. Top with slices of strawberry. Place on a baking sheet lined with parchment paper.
  • Spray each tart with a quick squirt of cooking spray. Sprinkle with a bit of turbinado sugar, if desired.
  • Bake at 400° for 15 minutes or until golden. Allow to cool.
  • Combine Frosting ingredients to make a thick frosting. Place in a ziptop bag and snip corner to drizzle evenly over tarts.