Strawberry Tartlettes Recipe

Strawberry Tartlettes

From jo_jo_ba 11 years ago

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)
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
Filling
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

Shortbread Pastry
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.
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.
Assembly
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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jo_jo_ba Oshawa, CA

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