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Fresh Strawberry Tarts in Ginger-Nut Crusts

28 May

Makes 12 tarts

2 tsp. coconut oil, melted, plus more for pan
2 c. pecans, walnuts, or almonds
5 Tbs. agave syrup, honey, or maple syrup, divided
2 Tbs. flour of choice
1 tsp. ground ginger
1/2 tsp. sea salt
1 pound strawberries, hulled and sliced
1 tsp. fresh lemon juice
1 vanilla bean, split lengthwise (you can use 1 tsp. vanilla extract if you don’t have a vanilla bean, but if you can it is worth getting a bean… sooo delicious!)

1. Lightly brush 12 muffins cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add the sweetener, flour, ginger, salt, and 2 tsp. coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping Tbs. dough firmly into bottom and up sides of each muffin cup. Chill for 1 hour.

2. Preheat the oven to 350 degrees F. Bake crusts until firm and golden around the edges, 8-10 minutes. Let cool in the pan on a wire rack for at least 10 minutes before removing. DO AHEAD: can be made 1 day ahead. Let cool completely and store in an airtight container at room temperature.

3. Place strawberries, lemon juice, and remaining 2 Tbs. sweetener in a medium bowl; scrape in vanilla-bean seeds (if using, and save the bean!) or add the vanilla extract. Stir well, crushing a few berries to release their juices.

4. Using a spatula or butter knife, remove tart shells from pan and fill with scoops of strawberry mixture. Serve immediately.

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