Desserts & Cakes/ Gluten Free/ Low Carb

Strawberry & Blueberry Tarts with Ginger Nut Crust

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!

 

Strawberry and Blueberry Tarts with Ginger Nut Crust
Serves 15
Write a review
Print
Ingredients
  1. 2 tblspn coconut oil, melted
  2. 1 cup walnuts
  3. 1 cup almonds
  4. 3 tblspns ground erthyritol (or 3 tspns of liquid sweetner of your choice)
  5. 1 tspn ground ginger
  6. 1/2 tspn salt
  7. 1 - 2 tblspn coconut flour
  8. 12 strawberries, sliced
  9. 1/4 cup blueberries
  10. 1 tspn lemon juice
Instructions
  1. Grease a muffin tray with a bit of the coconut oil.
  2. Place the nuts in a food processor and blitz until ground.
  3. Add the erthyritol, ginger, salt and coconut oil.
  4. Process then add the coconut flour 1 tablespoon at a time until the mixture becomes like a dough.
  5. Take a large tablespoon of the dough and press down into the cupcake tray, adding more mixture if required, to form the tart shells.
  6. Chill in the fridge for 1 hour (or longer if you want to keep this recipe raw).
  7. Preheat the oven to 180C/350F degrees.
  8. Bake the tarts for 8-10 minutes and let cool in the tin for 15 minutes to keep their shape.
  9. Put the strawberries and blueberries in a bowl and sprinkle with the lemon juice.
  10. Fill the tart shells with the fruit.
  11. Eat and enjoy!
Notes
  1. Nutritional Info per tartlet - 109 Calories, 10g Fat, 3g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
Divalicious Recipes https://divaliciousrecipes.com/

You Might Also Like

1 Comment

  • Reply
    New Years Eve Party Bites – Low Carb & Gluten Free | Divalicious Recipes
    December 29, 2015 at 10:58 pm

    […] Strawberry & Blueberry Tarts with Nut Crust […]

  • Leave a Reply