STRAWBERRY TARTS WITH TAHINI CARAMEL
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- toppings:
- 1/2 tsp baking powder
- 1/2 cup gluten-free rolled oats
- 2 tbsp coconut cream
- 3 tbsp cold water
- 1/2 tsp maple syrup
- 2 tbsp coconut sugar
- 1/2 tsp ceylon cinnamon
- 1/4 cup white rice flour
- whipped coconut cream
- tart crust
- 1/4 tsp salt (himalayan or other good quality)
- 3 tbsp coconut oil (room temperature scoopable) + 1/4 tsp coconut oil for greasing tart pans
- 1 can of chilled coconut milk (use only the creamy part and save 2 tbsp for tahini caramel)
- 1/2 tsp-1 tsp lemon juice (depending on how sweet/lemo
- 1/8 spvanilla bean powder
- tahini caramel
- 6 pitted fresh dates
- 1 tbsp tahini (i use a slightly salted version)
- 1/8 spceylon cinnamon
- pinch of salt if tahini is unsalted
- fresh strawberries (as much as you like!)
- Carbohydrate 9.86227356606962 g
- Cholesterol 0.40833333250489 mg
- Fat 2.95865260178498 g
- Fiber 1.78899995670675 g
- Protein 2.54984583241765 g
- Saturated Fat 2.41191213335327 g
- Serving Size 1 1 Serving (148g)
- Sodium 42.8419921650939 mg
- Sugar 8.07327360936287 g
- Trans Fat 0.222018749859249 g
- Calories 72 calories
Preparations: Put a coconut milk can in the fridge overnight.Tart crust: Preheat oven to 360F / 180 C.Pulse rolled oats a few times in a food processor to get a coarse flour.Combine well together all dry ingredients: rolled oats, flour, coconut sugar, baking powder, cinnamon and salt.Add coconut oil and mix well with a spoon first and then by hand to make a crumble.Add cold water 1 tbsp at a time to get the right consistency: the dough should be soft and moist.Grease tart pans with coconut oil. I used 4 mini tart pans (ø ~4 inches / 10 cm)Divide the dough roughly into 4 pieces and press each dough piece into the tart pan.Bake in the oven for 6-8 minutes or until the crust is golden brown. Chill the tarts for a while (at least 15 min) before putting on the fillings.Whipped coconut cream: Scoop the creamy coconut milk out of the can. Set 2 tbsp aside to use for the tahini caramel and whisk the rest up with a hand mixer (add sweetener, lemon juice and vanilla). I usually have about ½ cup of cream to whisk into whipped cream. Adjust the amount of sweetener and lemon juice to taste.Tahini caramel: Blend all ingredients in a food processor until smooth and creamy. Add liquid (e.g.plant-based milk or water) if needed.Making the tart: Fill the tarts with tahini caramel and whipped coconut cream. Add as many strawberries on top (chopped or whole) as you wish and ENJOY this summer treat!
