Strawberry Tartlettes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
2 1/4 oz unsalted butter (or vegan margarine for baking like Earth Balance Buttery Sticks)2 1/4 oz organic coconut oil1/4 tsp sea salt2 tbsp Sucanat or dark brown sugar3 (1 oz) packets vanilla- (or almond-) flavoured stevia (or 2 more tbsp sugar)1/2 tbsp vanilla extract1 cup whole wheat pastry flour---3 oz fresh strawberries, roughly chopped1/4 cup tart cherry juice1 (1 oz) packet vanilla- (or almond-) flavoured stevia1 1/2 tbsp chia seeds (or white Salba if you prefer)
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.
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For filling:
Puree the strawberries with cherry juice and stevia.
Add the chia seeds and pulse in.
Pour into a bowl, cover and chill 1 hour.
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Preheat oven to 325F.
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.
Serving Size: makes 26
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 in.
Pour into a bowl, cover and chill 1 hour.
---
Preheat oven to 325F.
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.
Serving Size: makes 26
Nutritional Info Amount Per Serving
- Calories: 65.4
- Total Fat: 4.8 g
- Cholesterol: 5.3 mg
- Sodium: 14.7 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.0 g
- Protein: 0.6 g
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