3/4 cup almond flour
3/4 cup gluten free baking flour
3 tablespoons cocoa
5 tablespoons confectioner's sugar
1/2 cup butter, melted
4 tablespoons water
8 ounces cream cheese
1 tablespoon butter, soft
4 cups confectioner's sugar
3 tablespoons heavy cream
1 teaspoon almond flavoring
Preheat oven 350°.
DirectionsFor crust: sift together all dry ingredients in large mixing bowl. Mix together butter and water. Pour over dry ingredients and mix well with spatula to form soft dough. Oil 24 cup mini baking pan. Place approximately 1 1/2 - 2 teaspoons of dough in each mini cup. Press dough to cover bottom and sides. Bake 9-10 minutes. Cool in pan for 3 minutes, loosen sides by gently twisting, cool another minute then carefully remove from pan to cooling rack.
For filling: In large mixing bowl combine cream cheese and butter until smooth. Sift confectioner's sugar and add alternately to cream cheese with heavy cream. Whip for 2-3 minutes then add flavoring.
Place filling in decorating bag with tip and fill cooled tartlets. Remove strawberry stems, wash and dry each. Place one strawberry wide end down in middle of filling. Place tiny bit of frosting on tip of strawberry.