Strawberry TartlettesFrom jo_jo_ba 1 year ago
Shortbread pastry (adapted from The Rosie’s Bakery All-butter, Cream-Filled, sugar-Packed Baking Book)
- 2 1/4 oz unsalted butter shopping list
- 2 1/4 oz organic coconut oil shopping list
- 1/4 tsp sea salt shopping list
- 2 tbsp sucanat or dark brown sugar shopping list
- 3 (1 oz) packets vanilla- (or almond-) flavoured stevia (or 2 more tbsp sugar) shopping list
- 1/2 tbsp vanilla extract shopping list
- 1 cup whole wheat pastry flour shopping list
- 3 oz fresh strawberries, roughly chopped shopping list
- 1/4 cup tart cherry juice shopping list
- 1 (1 oz) packet vanilla- (or almond-) flavoured stevia shopping list
- 1 1/2 tbsp chia seeds (or white Salba if you prefer) shopping list
How to make it
- 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.
- 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.
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