GLUTEN FREE BERRY TARTLES {gluten, nut & soy free}

These gluten free berry tartlets are everything bright and happy and summery. With a buttery gluten free sweet shortcrust pastry and a decadent lemon-flavoured cream filling, they are the perfect treat for any occasion. Super easy to make, these mini tarts are the perfect gluten free dessert!

Overhead shot of three gluten free berry tartlets. All three tarlets are filled with a golden yellow lemon cream and topped with raspberries and blueberries. A few antique dessert spoons are arranged around the tartlets.

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It finally feels like spring – yes, even in the UK. For the last few days, the skies have been blue, the sunshine bright and cheerful, and the temperatures almost summery. The kind of days that make you happy, and make getting up in the morning so much easier.

It’s only right, then, that we celebrate such unexpectedly lovely weather with some summery desserts. I know that tarts and tartlets are actually an all-year-round kind of dessert… but in my mind, I always associate them with summer picnics, lemonade and a gentle breeze that makes the heat pleasant rather than overwhelming.

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RIDICULOUSLY DECADENT GLUTEN FREE CHOCOLATE TART {gluten, nut & soy free}

This decadent gluten free chocolate tart just might be one of the best gluten free desserts you’ll ever try. With a sweet, buttery gluten free shortcrust pastry, and a rich dark chocolate ganache filling, this gluten free tart is what chocolate lovers’ dreams are made of.

The gluten free chocolate tart on a small serving table. Two pieces of the tart have been cut. A pile of antique dessert plates and some cups are in the background.

Hi, friend. I have a confession: the initial form of this post was more of a slightly ticked-off long-winded rant than anything else. To make a long story short: I’m at a conference-workshop thingy, unable to prepare my own food and faced with rather… meagre pickings for my (gluten free) meals. Add to that a sad-looking salad bar and a meagre fruit selection, and you’ve got yourself an unhappy, whining Kat.

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GLUTEN & REFINED SUGAR FREE PECAN PIE – with VIDEO {gluten, soy, peanut & refined sugar free}

This gluten and refined sugar free pecan pie is a super delicious take on the traditional version. It’s far less sugar-heavy, and has a rich, aromatic pecan frangipane as the filling. The gluten free pie crust is buttery and flaky, and completes what is an amazing gluten free fall dessert.

Gluten & Refined Sugar Free Pecan Pie {gluten, soy, peanut & refined sugar free} - This gluten and refined sugar free pecan pie is a super delicious take on the traditional version. It’s far less sugar-heavy, and has a rich, aromatic pecan frangipane as the filling. The gluten free pie crust is buttery and flaky, and completes what is an amazing gluten free fall dessert. #pecanpie #sugarfreepecanpie #sugarfree #glutenfree #glutenfreepiecrust

Okay, confession time. Before this recipe happened I’ve never eaten pecan pie before. It simply isn’t a thing in Slovenia (where I’m originally from). Pecans are a tricky thing to come by and nut-based pies aren’t hugely popular over there (other nut-based desserts are, but pies… not so much).

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GLUTEN FREE CARAMEL APPLE HAND PIES {gluten, nut & soy free, egg free option}

These caramel apple hand pies are the perfect gluten free dessert or snack, no matter the occasion. They are super easy to make, and come out perfectly sweet, flaky and buttery every time. And the caramel… well, that brings this wonderful fall dessert to a whole new level!

Gluten Free Caramel Apple Hand Pies {gluten, nut & soy free, egg free option} - These caramel apple hand pies are the perfect gluten free dessert or snack, no matter the occasion. They are super easy to make, and come out perfectly sweet, flaky and buttery every time. And the caramel… well, that brings this wonderful fall dessert to a whole new level!

You know the biggest difference between Chemistry and cooking? In cooking (and baking), even if something doesn’t turn out 100% spot on… at least you can still get some enjoyment out of eating it. In Chemistry… not so much.

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