Strawberry & Coconut Cream Tarts
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 7 oz ground almonds
- 2 tablespoons of coconut oil
- 10 pitted Medjool dates
- 2 tablespoons water
How would you rate this recipe?
Preparation
Step 1
Place all of the base ingredients together in a food processor.
Step 2
Mix for a minute or so until everything has mixed together and the dates are totally broken down.
Step 3
Then sprinkle flour over a surface and roll the mix out so that it’s about half a centimetre thick.
Step 4
Heat the oven to 150C (300F), fan setting.
Step 5
Grease muffin tins with coconut oil and then cut circular shapes into the mix; I use the rim of a glass to create the circles.
Step 6
Mould the mix into the individual tins, then place the tray of bases in the oven for 15 minutes, until they start to turn golden brown – at which point take them out and allow them to cool.
Step 7
For the coconut cream, simply place all the ingredients together in the food processor and blitz until it forms a really smooth and creamy consistency.
Step 8
Once the bases have completely cooled, add a tablespoon of the coconut cream into the middle of each base, until the bases are filled to the top.
Step 9
Then cut the strawberries in halves, placing four halves on the top of each tart.
Step 10
Save recipe for the next time?
