June is Strawberry month in the state of Maryland and these delicious tarts are an excellent low sugar desert to celebrate the onset of summer.
Needed: a 12 cup muffin pan
coconut oil spray for muffin pan
2 cups unsalted toasted pecans
5 tablespoons agave syrup total
2 tablespoons whole wheat flour
2 tablespoons coconut oil
1 teaspoon ground ginger
1/2 teaspoon salt
1 pound fresh strawberries hulled, thinly sliced
1 teaspoon lemon juice
1 vanilla bean split lengthwise
(optional: fresh whip cream sweetened with agave)
Lightly spray muffin pan with coconut oil.
Pulse nuts in food processor until coarsely ground. Add 3 tablespoons of agave syrup, flour, ginger, salt, and 2 tablespoons of coconut oil. Process until course dough forms. Gather dough into a ball. Press 1 heaping tablespoon dough into bottom and up the sides of each muffin cup. Chill for one hour.
Preheat oven to 350* Bake crust for 8-10 minutes until golden around the edges. Let cool completely in pan on stove top or wire rack before removing.
Mix strawberries, lemon juice, and 2 tablespoons agave along with seeds from vanilla bean together just until incorporated. The riper the strawberries the better! Fill shells and serve immediately. Can top with fresh whip cream if desired.