Strawberry Tarts with Ginger-Nut Crust
['2 teaspoons coconut oil, melted, plus more for pan', '2 cups pecans, walnuts, or almonds', '5 tablespoons agave syrup (nectar), divided', '2 tablespoons whole wheat flour', '1 teaspoon ground ginger', '1/2 teaspoon fine sea salt', '1 pound fresh strawberries, hulled, sliced', '1 teaspoon fresh lemon juice', '1 vanilla bean, split length wise', 'Ingredient info: Agave syrup and coconut oil are available at natural foods stores and some supermarkets.', 'A 12-cup muffin pan']
Lightly brush muffin cups with coconut oil. Set aside. 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.