You know what I love about February besides having three of my daughter’s birthdays in this month and Valentine’s Day? I start seeing good strawberries in the store again! I also find people are starved for color, and February is full of red and pink and hearts. These Strawberry Granola Tarts are just right!
The crust for the tart is a coconut pecan crust that is grain free. It rolls really well and blind bakes beautifully. The pecans and coconut in the recipe with a touch of honey makes it very tasty!
There is a jammy berry bursting filling that has berries cooked down to intensify the strawberry flavor naturally, and fresh strawberries stirred in afterwards, along with some coconut butter to add creaminess.
The granola on the top of this tart adds a crunchiness that is fun to eat and delicious with the creamy filling. It is crunchy and airy with the freeze dried strawberries, toasted coconut flakes and crunchy chopped pecans. The granola topping stands alone in my opinion, so make extra to snack on!
Strawberry Pecan Granola Tarts (makes two small or one pie sized)
Coconut Pecan Crust
For the crust: Preheat your oven to 350º degrees F.
In a food processor with a blade attachment add the following ingredients:
1/4 Cup of Coconut Flour
1/3 Cup of Pecan Halves
1/4 Cup of Coconut Butter (I could eat this brand right out of the jar)
1/4 Cup of Coconut Flakes (unsweetened, shredded)
2 Tablespoons of Honey
1/8 Teaspoon of Sea Salt
Pulse all the ingredients in the food processor until it forms a ball. Grease your pan of choice. This is either a full sized pie pan, or like the ones I used which hold 2 Cups each.
Roll out the crust between two pieces of parchment paper or plastic wrap with a rolling pin. If you have two pans, divide the crust in half, one for each pan. Take off the top layer of parchment after rolling the crust out, and carefully transfer it to the pans. It will probably need some patching, so use your fingers to form the crust to your liking. Don’t panic. 🙂
Bake for ten minutes, or until the crust is golden brown on the edges. Remove it from the oven and cool. Now let’s make the filling!
1 Lb. of Fresh Strawberries for making the jam filling
1 Cup of Fresh Strawberries for stirring in
1/4 Cup of Coconut Butter
3 Tablespoons of Honey
1 Tablespoon of Fresh Squeezed Lemon Juice
a Pinch of Sea Salt
In a heavy medium saucepan over medium high heat, cook the ingredients. When the jammy filling comes to a simmer, mash the berries using a potato masher to break up the berries. Continue cooking for five to ten minutes at a high simmer until the mixture thickens,stirring occasionally. Remove from the heat and fold in one cup of fresh diced strawberries. Set aside to cool.
Strawberry Granola Topping
This is an easy peasy granola, and you are going to love it!
1/4 Cup of Pecan Halves
1/4 Cup of Freeze Dried Strawberries (my favorite here)
Directions: Break up the strawberries and coconut flakes with your hands or a knife. Coarsely chop the pecans. Mix them all together in a bowl.
Assemble the Strawberry Pecan Granola Tart.
Pour the Jammy Strawberry filling into the cooled pie crust, and spread it evenly. Sprinkle the delicious, crunchy Strawberry Granola Topping on top. Be artistic! Refrigerate for four hours before serving.