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 from Coconut Custard mini tarts with mixed berries and put it in the freezer, then decorated it with strawberries-that easy, so refreshingly delicious!
Semi-frozen Strawberry Tarts
-Makes 10 tarts
-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.
-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
How do you beat the heat?
You can find me on Instagram: @littleswisslittlecanadian