I went to a dessert party last night. Every year during finals, my late advisor would host a dessert party at her home, bringing together people from all different academic communities for a night of relaxation, strange drinks, chocolate fondue, and ice cream sundaes. To continue this tradition, her research group hosted the same party in our lab last night – potluck style. Turns out dessert parties can be a major bummer for a dessertaholic who’s given up gluten. Unless there’s a gigantic platter…or two…of chocolate covered strawberries.
Every time I dreamed about the brownies and cookies spread across the table, I redirected my reach for another chocolate covered strawberry…and another…and another. So what? It’s fruit. It’s healthy. And today? I’m headache free. The night I caved and shoved a chocolate orange creamsicle cupcake in my face I should have exhibited the same restraint and stuck to this deliciously sweet gluten-free strawberry lemon curd tart with almond crust. Topped with a dollop of greek yogurt sweet cream. Hindsight is always 20-20.
Strawberry season (and stone fruit…and pretty much any juicy fruit season) holds my heart. Strawberries for breakfast. Lunch. Snack. Dinner. Dessert. It’ll never grow old. You’ve got strawberries growing in your backyard? Great, let’s be best friends. If wallpaper could really taste like strawberries like in Willy Wonka’s factory, I’d paste it on every surface of the house and lick the walls all day long. That’s not weird, right?
We served this strawberry covered tart as the gluten-free option when Lucas’s pals came over for dessert a few weeks back. On a last-minute whim, I figured out how to make plain greek yogurt mimic sweet whipped cream. AH-MAZE-ING. Oh, greek yogurt, you sneaky devil, you. This healthier “whipped cream” tied all the tart flavors together – sweet, juicy, nutty, tart, and creamy. GF FTW! (Mom, that means: Gluten-free, for the win!).
Almond tart crust
Almond tart crust