Homemade Strawberry Toaster Tarts

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by | Updated: February 28th, 2017 | Read time: 2 minutes

Arts and crafts are much more fun when you get to eat the finished product. But unlike that crunchy, bland macaroni art from Kindergarten, these heart-shaped toaster tarts are a real treat. That’s because you’ll stuff homemade pastry dough with strawberry jam, and then add a glaze for extra sweetness. Of course, it wouldn’t be an art form without wielding several tools and accessories to complete the project. So when you’re ready to craft, grab an apron, parchment paper, cookie cutters and a brush. If you can make it past the baking step, your hard work will pay off by the mouthful.

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dairy-free * gluten-free

Pastry crust

1/3 cup gluten-free buckwheat flour
1/3 cup sorghum flour
1/4 cup brown rice flour
3/4 cup xanthan gum
1/3 cup tapioca starch
1/2 tsp. palm shortening (freeze before using so it’s cold)
1/2 tsp. salt
1-1/2 tsp. apple cider vinegar
4 Tbsp. water


1/4 cup strawberry jam


1/2 scoop Designer Protein Organic Pro 30 in Vanilla
5 Tbsp. unsweetened almond milk
Small pinch beet root powder for coloring (optional)


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together all dry crust ingredients until combined.
  3. Using a pastry blender or a fork, cut in the cold shortening until mixture is coarse and crumbly.
  4. Add apple cider vinegar and water, mixing to form a dough consistency.
  5. Roll out a piece of parchment paper and dust with flour. Place dough ball in middle, and top dough with another piece of floured parchment. Roll out dough until about 1/8-inch thick.
  6. Using heart-shaped cookie cutters, cut out 6-10 hearts (must be an even number!). On half the hearts, spoon 1-2 tablespoons strawberry jam in the center, leaving room around the edges.
  7. Use water to wet edges of each jam-filled heart. Place a non-jam-filled heart on top, using a fork to press and seal the edges. Note: if dough cracks, wet your fingertips with water to smooth out.
  8. Bake tarts 10 minutes. Reduce heat to 350 degrees F and bake another 15 minutes. Tarts should be slightly golden.
  9. While baking, prepare protein glaze. In a small bowl, whisk together all glaze ingredients until smooth and well combined.
  10. Once tarts are baked and cooled completely, use a spatula to spread glaze over top. Sprinkle sugar or shredded coconut over glaze, if desired.

Recipe courteous of Designer Protein