Strawberry Cardamom Tart

CRUST

INGREDIENTS:

2 cup almonds

2 dates (soak in water for at least 10 minutes to hydrate)

2 Tbsp. coconut oil

1 tsp. cardamom

pinch of iodized sea salt

STEPS:

Preheat oven to 350 F. Blend almonds in a food processor or high speed blender. Add remaining ingredients and blend until a sticky uniform mixture has formed. Option to add an additional date for a bit more sweetness and stickiness.

Transfer the crust mixture to an 10” tart pan. Spread and press down evenly throughout the tart pan using your hands and/or a round flat object (like a glass or metal cocktail shaker). Bring excess mixture up onto the sides of the pan to form the sides of the tart crust. Bake tart in preheated oven for ~10-15 min. or until golden brown. Place on a rack to cool while you make the filling.

FILLING

INGREDIENTS:

1 cup fresh strawberries

2 cans coconut milk (lite or full fat)

1/4 cup maple syrup or honey

1 Tbsp. rose water (optional)

Agar agar (2 1/2 tsp. powder or 2 1/2 Tbsp. flakes)

2 tsp. vanilla extract

pinch of iodized sea salt

STEPS:

Begin to heat coconut milk in a covered saucepan on low heat. Blend strawberries in a food processor or blender until a uniform purée has formed. Whisk strawberry purée into heating coconut milk until smooth. Add remaining ingredients to the mixture and whisk until fully incorporated. Increase heat and bring mixture to a slow boil for 10-15, stirring throughout in order to dissolve the film that will form on top. Remove from heat.

Once the crust has completely cooled to room temperature, pour filling mixture through a strainer directly into the crust. Once tart pan is cool enough to handle, place tart in the fridge for at least 1 hour to fully set.

Optional: garnish with strawberries, rose petals, and/or dragonfruit balls. Serve room temperature or cold.