Strawberry Tarts with Ginger-Nut Crust
Delicate individual tarts featuring a nutty, ginger-spiced crust filled with fresh strawberries and sweetened with agave syrup. These healthy-minded desserts combine the natural sweetness of berries with a crunchy nut-based shell.
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
- •½ teaspoon fine sea salt
- •1 pound fresh strawberries, hulled, sliced
- •1 teaspoon fresh lemon juice
- •1 whole vanilla bean, split length wise
- •Ingredient info: Agave syrup and coconut oil are available at natural foods stores and some supermarkets.
- •1 pan 12-cup muffin pan
Cooking Instructions
- 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.
60 min
- 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.
20 min
- 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.
5 min
- 4.
Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.
10 min
