We found this great recipe in the June issue of Bon Appetit Magazine and we had to share it with you. Try it out and let us know how you like it!
Strawberry Tarts with Ginger-Nut Crust
- 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 lengthwise
Special EquipmentA 12-cup muffin pan
Ingredient InfoAgave syrup and coconut oil are available at natural foods stores and some supermarkets.
Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 3 Tbsp. agave syrup, flour, ginger, salt, and 2 tsp. coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping Tbsp. dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
Preheat oven to 350°. 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.
Place strawberries, lemon juice, and remaining 2 Tbsp. 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.
Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.