Strawberry Dessert Recipe – Strawberry Tarts with Ginger-Pecan Crust

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Strawberry Tarts with Ginger-Pecan Crust

About a month ago, a copy of Bon Appetit magazine found it’s way into my hands. As I was flipping through the pages, I came across a recipe for strawberry tarts, and it stopped me in my tracks. I don’t consider myself to be an adventurous cook, I just tend to make whatever’s fast and easy from the ingredients I have on hand.

But I really wanted to make these.  There was only one problem.  The recipe called for 3 {expensive} things I didn’t have on hand.  Pecans, agave syrup, and coconut oil.

So I waited.  And waited.  And waited some more.  Until I had finally earned enough Vitacost credit to order the ingredients I needed, for free.

And then once the ingredients arrived, I waited some more.  Until I was able to score a boatload of free strawberries.

And them last night, I was finally able to make the strawberry tarts.

Let me just say this.  I stood over the kitchen counter and wolfed down 4 tarts before I even told anyone they were finished.

Ohhh they were soooooo good.

I said were good because they are all gone now {of course}.

fresh strawberries

So, if you should find yourself with all the necessary ingredients to make these strawberry pecan tarts… You should make them.  But I’m warning you, they are really, really good.  So if your husband finds you locked in the closet eating a whole tray of them, don’t come crying to me.

Ingredients {slightly adapted from this recipe}

2 teaspoons coconut oil
2 cups pecans
5 tablespoons agave syrup, divided {Vitacost sells this}
2 tablespoons whole wheat flour {I used whole wheat pastry flour}
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 pound fresh strawberries, tops removed and sliced
1 teaspoon lemon juice {I used bottled}
1 vanilla bean, split lengthwise and seeds removed

ginger pecan pie crust

Directions

In a food processor {or Blendtec} pulse the pecans until coarsely ground. Then add 3 Tbsp. of  agave syrup, flour, ginger, salt, and 2 tsp. coconut oil. Process until coarse dough forms. Using a 1 teaspoon cookie dough scoop, place pecan dough balls in 12 muffin tin cavities {I didn’t want to chance my pecan tarts sticking to the muffin pan, so I used cupcake liners, which worked out perfectly}.  Press the dough onto bottom and up the sides of each muffin cup. Chill for 1 hour.

Preheat oven to 350°. Bake pecan crusts until firm {about 10 minutes}. Let them cool in the pan on a wire rack for at least 10 minutes before removing.

In a large bowl, place the sliced strawberries, lemon juice, vanilla seeds and remaining 2 Tbsp. of agave syrup and gently toss.

Next, remove the pecan tart shells from the muffin liners and fill with strawberries.  I used 5 strawberries per tart and placed them in a star shaped pattern.  Because I have OCD and I just don’t want to throw them in there with wild abandon.

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