Fresh Fruit Tarts in Pecan Cookie Crusts



Tart Shell Base

3/4 cup uncooked pecans
1/2 cup fruit-sweetened corn flakes (like Nature’s Path)
1/2 cup rolled oats
1/2 cup date syrup
1/2 cup almond butter
2 tablespoons date sugar
1 tablespoon floor flaxseed meal
1 1/2 teaspoons pure vanilla extract

Fruit Filling

1 1/2 cups contemporary strawberries or contemporary peaches, diced (or different berry or stone fruit of your alternative) *
2 tablespoons fruit-sweetened (no-sugar added) strawberry or peach jam * (or to style)

Directions

Preheat oven to 350 levels.

In a big meals processor bowl, course of pecans and corn flakes till crumbly.

Empty nut-corn flake crumbs into a big mixing bowl. Add oats, date syrup, almond butter, date sugar, flax, and vanilla. Stir all components collectively till properly mixed. (Combination shall be a bit stiff and sticky.)

Scoop a couple of 1-inch ball of batter for every tart right into a silicone mini-muffin pan. Press down into the batter, utilizing clear fingers, to kind mini tart shells in every little properly.

Bake for six to eight minutes. Take away from oven and place pan on cooling rack. Cookie shells puff up a bit bit throughout baking so utilizing the again of a spoon, press rigorously into sizzling tart shells to ensure you have loads of room for the fruit filling. 

Permit to chill for a couple of minutes. 

To serve, combine fruit with jam in a small bowl. Fill tart shells and serve instantly.

* Word: I wish to match the fruit to the flavour of jam, however you wouldn’t have to! Combine and match as you want. : )

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen



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