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Gluten Free Sorghum Tartlets with a Sunflower Seed CremCream from the Agrivilla I Pini, Tuscany 1
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5 from 4 votes

Gluten Free Sorghum Tartlets

These gluten free sorghum tartlets filled with a delicious sunflower cream are fully dairy free and vegan. If you want to keep them coconut free you can swap coconut for soy milk. My recommendation is that you follow the recipe in grams as that's how it was originally measured.
Prep Time20 mins
Cook Time18 mins
Course: Dessert
Cuisine: Italian
Keyword: dairy free, gluten free, sorghum, tartlets, vegan
Servings: 12


For the Sorghum Tartlets:

For the Sunflower Cream:

  • 1 cups Sunflower Seeds
  • 1 ½ tbsp Rice Syrup
  • ½ tsp Turmeric
  • ½ tsp Cinnamon
  • ½ tsp Star Anise
  • ⅓ cup + ½ tbsp Water
  • 1 Apricot, diced or other fruit or berries of choice


  • Soak the sunflower seeds overnight or for at least 8 hours. Discard the water and set aside.
  • Combine all ingredients for the crust in a mixing bowl or a food processor.
  • Preheat oven to 329 F (165 C).
  • Roll out the dough between two sheets of parchment paper until 0.4" (1 cm) thick.
  • Cut out 6 rounds. Gather scraps and re-roll if needed. Shape the tarts as shown in the pictures (tartlets are about 2.3 inches (6 cm) wide and 1.2 inches (3 cm) tall.
  • Bake for 18 minutes and allow to cool.
  • To create the cream, combine all ingredients in a high speed blender until smooth and creamy. You can also do this with an immersion blender, but the cram won't be as smooth.
  • Transfer the sunflower seed cream in a pastry bag and fill the gluten free sorghum tartlets. Decorate with diced fruit and enjoy.
  • These pastries preserve better when stored in the fridge and they should be consumed within a couple days.


Serving: 1g