recipe: strawberry tarts with ginger-nut crust

June 19, 2012


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
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
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.

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