Strawberry Tartlettes

Name: Strawberry Tartlettes
Prep time: 6 h
Cook time: 30 min
Total time: 6 h 30 min
Yield: 26 mini tarts, 26 serving(s)
Ingredients: 2 1/4 ounces unsalted butter (or vegan margarine for baking like Earth Balance Buttery Sticks); 2 1/4 ounces organic coconut oil; 1/4 teaspoon sea salt; 2 tablespoons sucanat or 2 tablespoons dark brown sugar; 3 (1 g) packets vanilla-flavoured stevia (or 2 more tbsp sugar); 1/2 tablespoon vanilla extract; 1 cup whole wheat pastry flour; 3 ounces fresh strawberries, roughly chopped; 1/4 cup tart cherry juice; 1 (1 g) packet vanilla-flavoured stevia; 1 1/2 tablespoons chia seeds (or white Salba if you prefer)

Submitted by YummySmellsca

"A lower-sugar, whole wheat crust and sugar free "jam" filling make for rich yet light tasting miniature desserts, perfect for your next soiree. Makes 26-28 (or one 9" tart)"

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photo by YummySmellsca

Ready In:: 6hrs 30mins
Ingredients:: 11
Yields:: 26 mini tarts
Serves:: 26

ingredients

2 ¹⁄₄ ounces unsalted butter (or vegan margarine for baking like Earth Balance Buttery Sticks)
2 ¹⁄₄ ounces organic coconut oil
¹⁄₄ teaspoon sea salt
2 tablespoons sucanat or 2 tablespoons dark brown sugar
3 (1 g) packets vanilla-flavoured stevia (or 2 more tbsp sugar)
¹⁄₂ tablespoon vanilla extract
1 cup whole wheat pastry flour
3 ounces fresh strawberries, roughly chopped
¹⁄₄ cup tart cherry juice
1 (1 g) packet vanilla-flavoured stevia
1 ¹⁄₂ tablespoons chia seeds (or white Salba if you prefer)

directions

In a bowl, cream together butter, coconut oil, salt, Sucanat and stevia until light.
Add vanilla and beat in, then beat in the flour until a stiff dough forms.
Wrap in plastic and refrigerate 4-24 hours.
For filling:
Puree the strawberries with cherry juice and stevia.
Add the chia seeds and pulse inches
Pour into a bowl, cover and chill 1 hour.
Assembly / baking:
Preheat oven to 325°F.
Break dough into small pieces and, using your fingers, pat into the bottom and up the sides of a mini-muffin tin to form a "shell".
Spoon a tsp of strawberry filling into each shell.
Bake for 30 minutes.
Cool completely in the tin before carefully unmoulding.

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RECIPE SUBMITTED BY

YummySmellsca

Canada

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"

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