Name: Strawberry Tarts with Ginger-Pecan Crust
Ingredients: 2 teaspoons coconut oil; 2 cups pecans; 5 tablespoons agave syrup (, divided); 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; 1 vanilla bean (, split lengthwise and seeds removed)

Ingredients

Scale

2 teaspoons coconut oil
2 cups pecans
5 tablespoons agave syrup (, divided)
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
1 vanilla bean (, split lengthwise and seeds removed)

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Instructions

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.