I've been making this recipe in my head for about 2 months now, waiting on strawberries to come full force into season. Lately they're everywhere here in Texas so I figured it was a great time to make it happen.
For the crust of this tart, I decided to use our newest flour, the Tigernut Flour. What is Tigernut flour? It's a flour made up of ground Tigernuts. TigerNuts are not actually nuts but small root vegetables which have a sweet and slightly nutty flavor. They are known throughout the world by different names, including nookon or chufa. A TigerNut by any name, however, is a little tuber with a great deal of superfood qualities. It is extremely high in fiber, phosphorus, potassium, and vitamins E & C. These are perfect for those who cannot eat nuts, and avoid almond flour for baking- this flour and these "nuts" may just become your new favorite.
For the filling, I decided to go against everything I knew (growing up our strawberry pies, albeit delicious, we're 100% composed of sugar and strawberries. I used coconut sugar rather than regular as it is lower glycemic, so you won't get that big spike in your sugar levels, which then drops, leaving you craving more. To bind the filling I used some nutritious gelatin, Vital Proteins Collagen Protein to be specific. Collagen protein is like the nutrition equivalent to bone broth- except a little more versatile. This is a 100% pure, pasture-raised gelatin powder. It will thicken in cold liquids, making it a perfect "jello" sub. The amino acids contained in gelatin are therapeutic and are identical to the protein found in skin, nails, hair, bones, cartilage, and joints. Plus, it's Gluten Free, rBGH Free, and Non GMO. SCORE!
For this slightly sweet, delicious, nutrient packed treat, you will need:
3/4 cup Tigernut flour
1 pint of strawberries
2 tbsp Collagen Protein (Gelatin)
For the optional whipped topping, you will need:
1 can full fat coconut milk or coconut cream (chilled overnight in a fridge)
1-2 tbsp coconut sugar
Preheat oven to 350.
In a large bowl combine flour, eggs, and 2 tbsp coconut sugar.
Pour and flatten mixture into a cake pan (I used a spring cake pan which helped with clean edges) or a small pie dish. It will be like a thick cake batter so you will not get an edge, or crust with this consistency. For that, you can add more flour until a thicker dough is formed, then work into a pie crust.
Bake for 15 minutes at 350 until cooked through. Let cool.
In a blender, puree your strawberries with 3 tbsp of coconut sugar (more or less to your taste), then pour into a small pot and heat on medium over the stove. Once mixture begins to boil, quickly stir in the 2 tbsp of gelatin powder, continuously stirring to remove clumps, and let slightly bubble for about a minute before pouring into the cake mold, over the crust.
Refrigerate for about an hour or until gelatin filling has completely set.
Right before serving, pour your thickened coconut milk or cream into a cold mixing bowl and whip into a cream, slowing adding 1 to 2 tbsp coconut sugar to help thicken. I used a KitchenAid stand mixer, but a hand mixer should work as well. My coconut milk didn't thicken as well as I would have liked in the fridge (that thick fatty layer at the top is what you want to use!) but I still got a delicious creamy topping, that set long enough for serving a slice of tart. Slice your tart, top with whipped cream, and fest. I suggest keeping the whipped cream and tart separate as it will melt if you cover the whole tart in it- rather it is best to cream your slices as you serve them.
Keep refrigerated (if you don't eat the whole thing first!) and there you have it! I can't wait to come up with a million different ideas using this recipe as a base. I see many of these in my future, perfect for cookouts, showers, birthday's and more.
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