As a child I was incredibly picky about the food I ate. Not like, crust off my bread picky (though I preferred it), more so refusing to consume certain textures (I am just now getting over my long hatred of pineapple, texturally speaking that is… don’t hate me). When my parents gave me a hard time I simply retaliated with the argument that I wasn’t as bad as my cousins who would ONLY eat cottage cheese (…I KNOW).
Now a days I get so excited when certain foods come back into season. I can hardly resist Springs first strawberries, but when I was a kid I refused to eat “natures candy”. Years of my life were wasted in the misconception and misunderstanding of this decadent fruit.
And so, I give to you a treat fitting for the strawberries reappearance into the world.
What you will need for 8 tarts
For the (paleo) crust-
2 cups Almond Flour (or almond meal)
2 TBSP Butter softened (or Coconut Oil)
1/4 tsp Sea Salt
For the filling-
1.5 cups Strawberries chopped
In a medium sized bowl blend together the almond flour, salt, butter, and egg, mixing throughly until a dough like ball forms, cleaning the edges of the bowl.
Press a 1-2 tbsps of dough into a cupcake tin, forming it to the edges of each cup. Bake at 350 degrees for 8-12 minutes until golden brown. Cool.
Fill each cup with a heaping scoop of strawberries and drizzle with honey or agave. I tried basil infused honey and mint infused agave, both were absolutely fantastic! The fresh, bright, flavors play on the tip of your tongue, as the sweet of the strawberry melts away the days troubles.
Bon apatite my sweets. Before you know it these treats will have disappeared.