I guess I might be being a little dramatic here. And I would make the Strawberry Tarts with Ginger-Nut Crust again, mostly because
now I own most of the ingredients. I should have known this might be an expensive endeavor when I 1) got the recipe out of a Bon Appetit magazine and 2) when the recipe listed two ingredients could be found at natural foods stores and
some supermarkets. Anything you have to make a special trip for...probably not for me. I am the girl that evaporated my own milk to avoid the grocery store...I'm just sayin'.
All that being said, these tarts were honestly very good. Ryan sat with the bowl of left over strawberry filling and devoured them. So, set aside that they were labor intensive (a lot of 'hurry up and wait' and getting those strawberries to sit up right in the cups was time consuming) and the initial cost of making a healthy dessert, I think these would be perfect for a 'get-together' or a party. They were impressive to look at, very healthy as far as a dessert goes, and did I mention a little on the expensive side? Well...you get the picture...
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Most of the Ingredients (I forgot to take
a picture of the coconut oil) |
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The Ginger Nut Crust (before the
wet ingredients went in) |
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| Hulled Strawberries |
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Strawberry Mixture for the Tart Part
(Ryan ate his weight in these) |
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| Individual Crusts Before Cooking |
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| Bon Appetit June 2012 |
I guess I might be being a little dramatic here. And I would make the Strawberry Tarts with Ginger-Nut Crust again, mostly because now I own most of the ingredients. I should have known this might be an expensive endeavor when I 1) got the recipe out of a Bon Appetit magazine and 2) when the recipe listed two ingredients could be found at natural foods stores and some supermarkets. Anything you have to make a special trip for...probably not for me. I am the girl that evaporated my own milk to avoid the grocery store...I'm just sayin'. 
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