Britton uses agave syrup to sweeten this nutty crust.
Ingredients
2 teaspoons coconut oil, melted, plus more for pan
2 cups pecans, walnuts, or almonds
5 tablespoons agave syrup (nectar), divided
2 tablespoons whole wheat flour
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 pound fresh strawberries, hulled, sliced
1 teaspoon fresh lemon juice
1 vanilla bean, split length wise
Special Equipment: A 12-cup muffin pan
Ingredient info: Agave syrup and coconut oil are available at natural foods stores and some supermarkets.
Directions
Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 3 tablespoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
Preheat oven to 350°F. Bake crusts until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEAD: Can be made 1 day ahead. Let cool completely; store airtight at room temperature.
Place strawberries, lemon juice, and remaining 2 tablespoons agave syrup in a medium bowl; scrape in vanilla seeds (save bean for another use). Stir well, crushing a few berries to release their juices.
Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.
