Strawberry Tarts with Ginger-Nut Crust
Strawberry Tarts with Ginger-Nut Crust is :
dairy free , lacto ovo vegetarian , veganBy Epicurious
whole wheat flour
Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground.
Add 3 tablespoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
Preheat oven to 350°F.
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 tablespoons 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.
Per serving: 190 calories, 15 g fat, 3 g fiber
Nutritional analysis provided by
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.