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Strawberry Tarts with Ginger-Nut Crust

Strawberry Tarts with Ginger-Nut Crust

Strawberry Tarts with Ginger-Nut Crust is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 12 Servings
Tags: Vegan
Health Score: 11 %


5 tablespoons

agave syrup
2 teaspoons

coconut oil
1 teaspoon

ground ginger
1 teaspoon

lemon juice
2 cups

1/2 teaspoon

sea salt
1 pound


vanilla bean
2 tablespoons

whole wheat flour


  1. Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground.

  2. 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.

  3. Preheat oven to 350°F.

  4. Bake crusts until firm and golden around edges, 8-10 minutes.

  5. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEAD: Can be made 1 day ahead.

  6. Let cool completely; store airtight at room temperature.

  7. 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.

  8. Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture.

  9. Serve immediately.

  10. Per serving: 190 calories, 15 g fat, 3 g fiber

  11. Nutritional analysis provided by

  12. Bon Appétit

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

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.