Strawberries! What a wonderful berry indeed. Strawberries have certainly been a family favorite for years and years. We look forward to when local farmer’s markets start up and we’re able to buy some from our local growers. I took a quick trip to a local friend’s homestead to see how she’s getting her strawberries growing this year. She says that strawberries grow really great in containers but that they do just fine if you plant them in the ground.
Seeing her amazingly beautiful strawberry plants encouraged me to consider adding strawberries to my planter garden next season! Off I went inspired to procure some strawberries that were ripe and ready to eat. I was lucky to find some great local Arkansas Strawberries from ‘Sue’s Garden.’ It was a tough job fighting the kids off of these to make them into anything other than a snack.
I was going through the cupboards as well and decided I wanted to use some ingredients I had on hand to try to make something sweet. I pulled out some tart tins that I had bought but hadn’t used yet and away I went into the kitchen to experiment like a mad scientist. Strawberry tarts aren’t unusual but I do have the added complications of being dairy and egg free. I was also using a flour called “Tigernut Flour” which is a gluten free alternative made from a starchy tuber. What had I gotten myself into?
In the end, my experiment was a success with a wonderful crumbly crust, sweet strawberries, and a tangy chocolate sauce. I also used some chocolate mint that I’ve been growing in a container on my back porch to garnish to send this dish into outer space!
If you try to recreate this yummy treat please be sure to tag me throughout social media @workhardeatkind so I can see!
- 2 Cups of Tigernut Flour
- 1 Cup of Powdered Sugar
- 1 Cup of Cold Vegan Butter
- A Few Sprinkles of Water if Needed
- Strawberry Jelly (Preferably something organic without high fructose corn syrup.)
- Sliced Strawberries
- Chocolate Chips
- 2-3 Tablespoons of Almond Milk
- 1 Tablespoon of Coconut Oil
- Chocolate Mint
- Preheat your oven to 350F degrees.
- Mix two cups of tigernut flour and powdered sugar in a large mixing bowl.
- Add in pieces of very cold butter into the mix and stir until the mixture becomes crumbly.
- If needed add a few sprinkles of water to get it to combine into a thick batter.
- Cover with plastic wrap and chill for one hour.
- In the meantime, slice your strawberries and melt your chocolate chips with the almond milk and coconut oil. You can do this by using a microwave for 30 seconds, stirring, and then repeating until you have a thin, runny chocolate sauce.
- Put your chocolate sauce into a reusable condiment bottle for easier drizzling.
- When your crust batter has chilled and is more firm, simply spread it out into tart tins, preferably with the removable bottoms for easier removal. Push it up along the sides. The thinner the better.
- Place all of the tart tins on a baking sheet and place it in the oven for 18-20 minutes. You should check them at 10 minutes and poke the middle with the tines of a fork if they are starting to lift.
- Keep a close eye on them. The thinner the crust the less time. When it’s golden brown it’s done.
- Let them cool completely.
- Top each tart with a tablespoon or two of strawberry jelly or preserves.
- Layer the strawberry slices on top of the jelly.
- Drizzle with chocolate and garnish with chocolate mint.
You can now find the video for this recipe on YouTube by clicking here.