Dessert Misc: Strawberry Tarts with Ginger-Nut Crust

By á-3151

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 lengthwise
• Special Equipment
• A 12-cup muffin pan

Details

Servings 12
Adapted from bonappetit.com

Preparation

Step 1

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.