My inspiration for this tart is the seductive strawberry pastry tarts that are a party favourite at family get togethers. This dessert is sure to be the new fresh hit when you are hosting a party!
3/4 cup macadamia nuts
pinch of himalayan salt
Place in a food processor and pulse until the meal begins to stick. The macadamia nuts are very rich and oily so be careful not to pulse for too long.
Spoon the crust with a spatula into 2 medium tart shells or 4 small shells. Press firmly to make sure the insides of the tart shells are fully lined. Disposable shells can be found at the dollar store or I found metal reusable tart shells of all sizes at the St. Lawrence Market in Toronto.
Vanilla Custard Cream Filling
1/2 cup almond milk
1/2 vanilla bean
1/4 cup maple syrup
1/3 cup irish moss gel
1/8 tsp tumerick
2 tsp water
4 tbsp coconut oil
Mix ingredients in a high speed blender.
Pour into crust and let set in freezer for 1 hour before adding toppings.
8 fresh strawberries
agave nectar (optional)
For medium sized pie shells, cut 2 strawberries in half and point lower edges towards the centre. Cut one strawberry in four equal slices and place in between halves with outer edges facing out. Place a whole strawberry in the middle. For small tarts, cut each strawberry in half and place pointed edges up towards the middle. Drizzle strawberries with agave nectar for an optional glazed look.