recipe: strawberry tarts with ginger-nut crust

A few Sundays back I decided to make this dessert to bring over to my parents' house for dinner. I liked that it looked relatively simple, and also that it used one of my favorite ingredients- agave syrup! I love adding agave as a natural sweetener. It has great flavor and it's healthy. Can't beat that! I think this is a great and impressive dessert that won't break the bank, and it won't require you to spend all day in the kitchen. The ginger-nut crust has a slight kick to it, yet it tastes great with the strawberries!

Strawberry Tarts with Ginger-Nut Crust from Bon Appetit Magazine June 2012

makes 12

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 vanilla bean, split lengthwise

Special Equipment

A 12-cup muffin pan

DIRECTIONS

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 over to 350 degrees. 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; scrap 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.

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If you make this dessert let me know what you think!

xox