How to make: strawberry tartlets with walnut pastry

The British strawberry season will soon be upon us (it begins at the start of May) so line up those berry recipes for some gorgeous, summery treats!

Serves 3-4

4 strawberries, sliced

For the pastry dough
150g walnuts
2 soft pitted dates
1 tablespoon pure maple syrup

For the cashew coconut cream
150g cashews
20g coconut chips
3 tablespoons water
1 tablespoon coconut oil
3–4 soft pitted dates
1 teaspoon pure vanilla extract
1⁄4 teaspoon salt

Three 4 x 9 cm tartlet pans

For the pastry dough, soak the walnuts in a bowl of cold water for 30 minutes, and for the cashew coconut cream, soak the cashews in a separate bowl of cold water for 30 minutes.

For the pastry dough, thoroughly drain the walnuts and put in a food processor with the remaining pastry dough ingredients. Pulse until combined and sticky, adding water if necessary. Divide the dough into 3 or 4 and transfer each portion to a tartlet pan. Push the dough evenly over the base and side of each pan with your fingers to make a neat shell. Refrigerate for 30 minutes.

For the cashew coconut cream, thoroughly drain the cashews and put in the food processor with the remaining cashew coconut cream ingredients. Blitz until smooth.

Gently pop the tartlet shells out of the pans. Spoon the filling into the shells and level with the back of a spoon. Decorate with the strawberry slices and refrigerate until ready to serve.

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