I saw these sitting in a bakery a few weeks ago, and knew that if I didn't find a gluten-free vegan version soon, I was going to have to make them myself. Unfortunately, the pastry I made didn't work well (although it did taste great). Instead of forming a tartlet case, I just had to press some into the bottom (like a cheesecake base). I'm going to publish a decent recipe for pastry, when I manage to create one myself.
225g GF pastry
125g GF instant custard powder
500ml soymilk (or thick non-dairy milk)
113g (Half a tub) of Tofutti cream cheese
6 Strawberries
Use the pastry to form tartlet shells, or simply press some into cupcake patties to make a base.
Bake the shells/bases for ten minutes at 180 degrees. Leave to cool.
Mix the custard powder and soymilk in an electric mixer on medium-low for two minutes. Incorporate the cream cheese, and mix for another minute.
Scoop a spoon or two of the custard cream over the cooled bases.
Slice the strawberries in half, and place on top of the tarts.
Place in the fridge for at least half an hour (optimally at least an hour) to allow them to set properly.
Serve.
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