Strawberry Tartlettes
Nutritional Info
- Servings Per Recipe: 26
- 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
View full nutritional breakdown of Strawberry Tartlettes calories by ingredient
Introduction
A lower-sugar, whole wheat crust and sugar free "jam" filling make for rich yet light tasting miniature desserts, perfect for your next soiree. Shortbread pastry (adapted from The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book)A lower-sugar, whole wheat crust and sugar free "jam" filling make for rich yet light tasting miniature desserts, perfect for your next soiree. Shortbread pastry (adapted from The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book)
Number of Servings: 26
Ingredients
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2 1/4 oz unsalted butter (or vegan margarine for baking like Earth Balance Buttery Sticks)
2 1/4 oz organic coconut oil
1/4 tsp sea salt
2 tbsp Sucanat or dark brown sugar
3 (1 oz) packets vanilla- (or almond-) flavoured stevia (or 2 more tbsp sugar)
1/2 tbsp vanilla extract
1 cup whole wheat pastry flour
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3 oz fresh strawberries, roughly chopped
1/4 cup tart cherry juice
1 (1 oz) packet vanilla- (or almond-) flavoured stevia
1 1/2 tbsp 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.
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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