Ginger nut crusted tarts topped with strawberry and blueberries make a bright and tasty treat.
I found this recipe on Epicurious and changed it by replacing the wheat flour (bah, nasty stuff) with coconut flour for binding. I think you might be able to make this raw and not bake the crusts, but let them form in the fridge for a few hours. However, baking them results in a delicious tart. I love using nuts in replace of a pastry case and I think it gives the tart more taste and texture too.
You could use a muffin tray to make the tarts, but I preferred to use a cupcake tray, as it makes neater tarts. I used strawberry and blueberries but other fruits would be just as delicious. Spiced plums perhaps? I like the nut combination of walnuts and almond but pecans would be suitable too. Add with a dollop of cream and you have a tasty treat!
- 2 tblspn coconut oil, melted
- 1 cup walnuts
- 1 cup almonds
- 3 tblspns ground erthyritol (or 3 tspns of liquid sweetner of your choice)
- 1 tspn ground ginger
- 1/2 tspn salt
- 1 - 2 tblspn coconut flour
- 12 strawberries, sliced
- 1/4 cup blueberries
- 1 tspn lemon juice
- Grease a muffin tray with a bit of the coconut oil.
- Place the nuts in a food processor and blitz until ground.
- Add the erthyritol, ginger, salt and coconut oil.
- Process then add the coconut flour 1 tablespoon at a time until the mixture becomes like a dough.
- Take a large tablespoon of the dough and press down into the cupcake tray, adding more mixture if required, to form the tart shells.
- Chill in the fridge for 1 hour (or longer if you want to keep this recipe raw).
- Preheat the oven to 180C/350F degrees.
- Bake the tarts for 8-10 minutes and let cool in the tin for 15 minutes to keep their shape.
- Put the strawberries and blueberries in a bowl and sprinkle with the lemon juice.
- Fill the tart shells with the fruit.
- Eat and enjoy!
- Nutritional Info per tartlet - 109 Calories, 10g Fat, 3g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs