Strawberry Tarts with Ginger-Nut Crust
Strawberry Tarts with Ginger-Nut Crust is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Lightly brush muffin cups with coconut oil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLightly brush muffin cups with coconut oil.
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.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.