Strawberry Tarts with Ginger-Nut Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Britton uses agave syrup to sweeten this nutty crust. Ingredients:
2 teaspoons coconut oil, melted, plus more for pan |
2 cups pecans, walnuts, or almonds |
5 tablespoons agave syrup (nectar), divided |
2 tablespoons whole wheat flour |
1 teaspoon ground ginger |
1/2 teaspoon fine sea salt |
1 pound fresh strawberries, hulled, sliced |
1 teaspoon fresh lemon juice |
1 vanilla bean, split length wise |
Directions:
1. Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 3 tablespoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
2. Preheat oven to 350°F. Bake crusts until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEAD: Can be made 1 day ahead. Let cool completely; store airtight at room temperature.
3. Place strawberries, lemon juice, and remaining 2 tablespoons agave syrup in a medium bowl; scrape in vanilla seeds (save bean for another use). Stir well, crushing a few berries to release their juices.
4. Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.
5. Per serving: 190 calories, 15 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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