Semi-frozen Strawberry Tarts

I hope you all have or had a lovely Sunday!! We are going through the first hot weather this year, today it is 32C, and humid in southern Ontario! It would be so nice to jump into a pool right now…

We finally went to a Strawberry Farm at the beginning of the week and bought a lot of strawberries:) And we are picking the first few from our garden. After that amazing Strawberry-Coconut-Cake for my birthday I am back at making also a little bit more healthier treats again. I totally love strawberry tarts, I had two;) when I was in Switzerland (forgot to make a picture). So instead of making a pastry crust, I made an unbaked, raw nut base, filled it with my coconut custard fromĀ Coconut Custard mini tarts with mixed berries and put it in the freezer, then decorated it with strawberries-that easy, so refreshingly delicious!

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Semi-frozen Strawberry Tarts

 

-Makes 10 tarts

 

Coconut-Custard:

-get recipe here: Coconut Custard mini tarts with mixed berries

-Prepare ahead of time. It needs a few hours to cool and set in the fridge.

 

No bake nut base:

  • 3/4 cup pistachios
  • 1 cup blanched almonds
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

-Blend nuts together until coarse crumbs, add rest of ingredients, pulse a few more time until holds together. Press into cupcake tins. I used silicon forms, slightly greased.

 

Decoration:

  • Strawberries

 

-Once the custard is set, you can fill the cupcake tins. Let freeze for a few hours. It will be easier to take out of the form. Decorate with Strawberries and keep in the refrigerator for semi-frozen or put it (without the berries) back in the freezer. My husband and I liked it more semi-frozen, my kids liked it really cold;) LOL

 

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How do you beat the heat?

 

 

Enjoy!

Ursula

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

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Brownie Heart Cupcakes

 

Can’t decide if you want to make Brownies or Cupcakes? How about a Brownie Cupcake?!

This is a cute Valentines treat for all those chocolate lovers out there!!

 

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(Recipe adapted from Martha Stewart)

 

Brownie Heart Cupcakes

Makes 24

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 1 3/4 cup unsalted butter, cut into pieces
  • 1 1/2 cup unsweetened chocolate, coarsely chopped
  • 3 cups sugar
  • 6 large eggs, room temp.
  • 1 tbsp pure vanilla extract

 

-Preheat oven to 350F. Line muffin tins with paper liners. Line a 8-inch square pan with parchment paper.

-Whisk flour, baking powder and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

-Attach bowl to mixer, add sugar and whisk on medium-high speed until smooth. Beat in eggs, one at a time, then vanilla. Reduce speed to low and add flour mixture.

-Divide batter among muffing cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.

-Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan. Top each cupcake with a heart.

 

Basic Buttercream

  • 12 tbsp unsalted butter, room temp.
  • 3 1/2 cups confectioners sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 cup milk, room temp.
  • 1/2 tsp pure vanilla extract

 

-In a medium bowl sift together confectioners sugar and cocoa powder. Add butter, milk and vanilla. Stir until smooth and free of lumps.

–Buttercream can be stored in refrigerator up to two weeks–

 

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Enjoy!