Strawberry Tart

Name: Strawberry Tart
Ingredients: CRUST; 1 12? springnform pan; 10 pitted dates; 1 cup almond meal; 1 cup toasted pecans; 2 teaspoons coconut oil; 1 teaspoon cinnamon; pinch of salt; CREAM LAYER; 8 ounces Mascarpone cheese; 1 teaspoon vanilla extract; 3 tablespoons confectioners sugar (add more if you want it to be sweeter); TOPPING; 6-7 strawberries - sliced

14 ingredients

6 steps

Ingredients

CRUST
1 12? springnform pan
10 pitted dates
1 cup almond meal
1 cup toasted pecans
2 teaspoons coconut oil
1 teaspoon cinnamon
pinch of salt
CREAM LAYER
8 ounces Mascarpone cheese
1 teaspoon vanilla extract
3 tablespoons confectioners sugar (add more if you want it to be sweeter)
TOPPING
6-7 strawberries - sliced

Directions

1

Put the dates, almond meal, pecans, coconut oil, cinnamon and salt in a food processor and pulse until you get a sticky mixture. Pinch the mixture with your fingers to test for stickiness. You may need to add 1 tsp of water to hold the mixture together.
2

Transfer the mixture to the springform pan and press down using your fingers to flatten the mixture.
3

Put the mascarpone cheese, vanilla extract and confectioner's sugar in a mixing bowl and mix using a hand mixer or put everything in a Kitchen Aid stand mixer and use the whisk to mix everything together. Mix for about a minute until everything is incorporated. If you want a mini workout for your arms, you can use a wooden spatula or a whisk and mix away.
4

Transfer the mixture in the springform pan with the crust and spread evenly.
5

Spread the slice strawberries in concentric circles over the cream layer.
6

Cover and place the pan in the refrigerator for 1-2 hours. Remove the ring from the springform pan and serve.