Vegan Strawberry Tart Recipe (Gluten Free)

I really enjoyed cooking my vegan and gluten free strawberry tart recipe it was so much fun and looked fabulous served up on a plate.

With my easy step-by-step picture recipe you too can make this wonderful gluten free and vegan treat.

I use a brown rice biscuit base and fill the tart with a moist strawberry cake mixture topped with thick vanilla icing, glazed cherries and angelica.

Ingredients for Vegan Strawberry Tart Recipe
2 oz White Rice Flour
1oz Fine Cornmeal Flour (fine polenta)
2oz Ground Rice
2oz Ground Almonds
1oz Soya Flour
1 tsp Baking Powder
1/2 tsp Bi Carbonate of Soda
2 + 1/2 oz Light Brown Sugar
2 tsp Vanilla Essence
2oz Sunflower Margarine
400g Tin Strawberries
Chef Jeenas Gluten Free Biscuit Dough


How to make a Vegan Gluten Free Strawberry Tart

Mix together rice flour, corn flour, ground rice, ground almonds, soya flour, baking powder and bi carb.

Add light brown sugar, mix well.

Add margarine and mix or rub together using your fingers.

Drain the strawberries and keep the juices from the tin to the side.

Add the strawberries and vanilla essence.

Mix well.

Add strawberry syrup, mix very well.

Mix well.

Take the biscuit pastry and line a greased and floured flan tin with it.

Press the dough with your fingers and spread it to cover the flan tin base.

Use your fingers to make all of the sides of the tin even.

Bake in a hot oven at 200C for 7-8 minutes.

Pour the strawberry cake mixture into the flan tin.

Spread evenly with the back of a spoon.

Cook at 180-200C (depending on the heat of your oven) for 60 minutes or until a skewer comes out clean.

Leave the strawberry tart to cool in the flan tin for a while. This is prevent the tart crumbling whilst still hot.

Place the tart onto a cooling rack to finish off cooling down completely.

Mix sieved powdered sugar with a few drops of vanilla essence and small drops of cold water to form a thick icing paste.

Spread on top of the cooled down strawberry tart.

Place glazed cherries and angelica on top of the iced tart.

Leave to set then slice and serve.

For more vegan recipes see my vegan recipes index page or for more gluten free recipes see my gluten free recipes index page.

Brown Rice Biscuits Recipe

These are a fantastic crunchy and tasty gluten free biscuit.

Chefs crisp brown rice biscuits are very easy to make and use only a few ingredients.

No additives or starches d in this crunchy gluten free biscuit recipe, all ingredients are 100% natural.

Also use no butter or dairy products are used in this recipe which makes it a great vegan biscuit recipe.

Ingredients for Brown Rice Biscuit Recipe

6oz Brown rice flour
3oz Light brown sugar
4oz Sunflower margarine
2 Tbsp Rapeseed oil or vegetable oil
3oz White rice flour
1oz Fine Cornmeal flour (fine polenta)
2 tsp Vanilla essence


Picture of brown rice biscuit pastry dough.

How to make crunchy brown rice biscuits

Mix together the brown rice, white rice, cornflour and sugar.

Add oil and margarine mix well or rub together using your fingers.

Little by little add tiny amounts of cold water until the mixture starts to clump together.

Do not pour a lot of water into the biscuit mixture or it will turn into a loose batter.

Bring the mixture together using your hands and mold into a ball of biscuit dough.

Take a piece of gluten free biscuit dough and place it onto a well greased and floured baking tray.

Spread the dough outwards using your fingers.

You should be left with a flat sheet of biscuit dough.

Take a sharp knife and carefully slice the edges off and cut the biscuit shapes directly onto the tray.

Use a skewer to place small holes in the top of each biscuit.

Cook in a hot oven at 200C for 15-20 minutes or until golden.

Remove from the baking tin straight away and leave to cool on a cooling rack.

Once cooled store in an air tight container.

Enjoy Chef Jeenas tasty vegan gluten free crunchy brown rice biscuits.

See more Vegan Recipes

See more Gluten Free Recipes

Rice Pudding - Hrísgrjónagrautur

This lovely pudding is served for lunch at my parents' house almost every Saturday, and we all love it. This is a cheap, nourishing, tasty meal, which I make much too seldom in my own home.
At Christmas, we have a small serving of rice pudding before the main meal of hangikjöt. According to tradition, my mother hides a peeled almond in the pudding and we each choose one bowl. The person who finds the almond (usually my brother) gets a small gift, typically some chocolate.

1/2 litre water
200 gr. rice (do not use quick-cook or instant)
1 1/2 litre whole milk
1 tsp salt

Cook the rice in the water until it's almost completely absorbed. Add the milk and lower the heat to simmer. Continue cooking until the rice is tender (the whole process takes about an hour). Add salt and serve with cinnamon sugar.

- cook a handful of raisins with the rice for a few minutes before serving, for an authentic, old-fashioned "rúsínugrautur" (raisin pudding).

- The pudding is usually eaten with milk or "saft" - a sweet drink made with berry syrup (raspberry, red currant or crowberry tastes best). Some people serve the pudding cold with hot caramel sauce at Christmas.