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Prep Time: 360 Minutes Cook Time: 30 Minutes |
Ready In: 390 Minutes Servings: 6 |
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A lower-sugar, whole wheat crust and sugar free jam filling make for rich yet light tasting miniature desserts, perfect for your next soiree. Makes 26-28 (or one 9 tart) Ingredients:
2 1/4 ounces unsalted butter (or vegan margarine for baking like earth balance buttery sticks) |
2 1/4 ounces organic coconut oil |
1/4 teaspoon sea salt |
2 tablespoons sucanat or 2 tablespoons dark brown sugar |
3 (1 g) packets vanilla-flavoured stevia (or 2 more tbsp sugar) |
1/2 tablespoon vanilla extract |
1 cup whole wheat pastry flour |
3 ounces fresh strawberries, roughly chopped |
1/4 cup tart cherry juice |
1 (1 g) packet vanilla-flavoured stevia |
1 1/2 tablespoons chia seeds (or white salba if you prefer) |
Directions:
1. In a bowl, cream together butter, coconut oil, salt, Sucanat and stevia until light.
2. Add vanilla and beat in, then beat in the flour until a stiff dough forms.
3. Wrap in plastic and refrigerate 4-24 hours.
4. For filling:.
5. Puree the strawberries with cherry juice and stevia.
6. Add the chia seeds and pulse inches
7. Pour into a bowl, cover and chill 1 hour.
8. Assembly / baking:.
9. Preheat oven to 325°F.
10. Break dough into small pieces and, using your fingers, pat into the bottom and up the sides of a mini-muffin tin to form a shell .
11. Spoon a tsp of strawberry filling into each shell.
12. Bake for 30 minutes.
13. Cool completely in the tin before carefully unmoulding.
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