My dear mom called me last weekend saying she got me a flat of strawberries from the farm up the street from their home. And my gosh are they ever delicious. Honestly, the overinflated (aka drugged) kind you get shipped up from California will never compare to locally grown. They’re barely the same fruit.
I knew that most of these strawberries were due either to go directly into my mouth, or washed, chopped up and put in the freezer for future smoothies. But I couldn’t resist doing a little recipe making. So I decided to make tarts. And they had to have nutella in it because hello nutella and strawberries. Then I thought mint would be a refreshing twist on the tart. And of course, because I needed a little something to top it off with, a bit of coconut whipped cream.
And so this tart was born. The best part? It’s darn tootin’ easy.
Strawberry Mint Tarts with Nutella and Coconut Whipped Cream
- 24 Frozen tart shells
- 1 375g jar nutella
- 2 cups strawberries, finely chopped (about 20 medium sized)
- 2 sprigs mint, finely chopped
- 2 cans coconut milk, refrigerated overnight
- Mint to garnish
- Bake the tarts according to instructions. Allow to fully cool before assembling.
- Add a tablespoon of nutella to the bottom of each tart.
- Finely chop the strawberries and mint and mix together to make a strawberry salsa. Add a tablespoon or more to each tart on top of the nutella.
- To make the coconut whip cream, scoop out the thick cream from the cans. Leave the water. Whip at a high speed for about 5 minutes with a hand blender until it creates a whipped cream. If it's taking longer, leave it in the fridge to firm up.
- Add a dollop of coconut whipped cream on top of each tart. Garnish with a little mint leaf.
If you want a slightly sweeter tart, you can mix in a 1/4 cup sugar with the strawberry mix, and/or 2 tablespoons maple syrup and 1 teaspoon vanilla extract to the coconut whipped cream.
Otherwise, you’re good to make these in a jiffy and munch down.
Summer is my favourite season, and part of that has to do with all the fresh veggies and (especially) berries.
What’s your favourite summer berry?
My desk and studio as it currently stands – dying flowers and all.
Hello friends. Yes I am alive.
So sorry for not being around yesterday or Friday. Things have been really busy in the studio and home, and I just couldn’t bring myself to post some filler material just to have something up here – quality over quantity!
So today I figured I would share with you why I have been so absent as of late….
No. Not my own. 2 years is a little too short for a renewal of vows.
A dear friend is getting married this weekend and I was lucky enough to be asked to do some hand lettering for the big day. The last few weeks have seen me hunched over lots of kraft paper and white ink to put those details together, and I’ve loved every minute.
It hasn’t only been lettering here in the studio, I’ve also finished up a few more gems. Hooray! Can you figure out what these guys are?
Hint: March / May / June / July
I think I might open up my shop a bit earlier and do a slow release rather than all my product up at once. If I waited until then I might never get the shop up and running! What do you guys think?
I must admit though, as much as I love working in the studio, it’s really hard some days to stay focussed when the gorgeous sun is beating outside and all I want to do is dive into the lake.
Thankfully I have this girl to keep me company.
I think I know which way I’m leaning, but I’d still like to know:
Would you rather the Print Shop open up earlier
with fewer products or later with more?
Kale, Cherry & Avocado Salad with Lemon Poppy Seed Dressing from Dishing Up the Dirt
Grilled Cheese with Caramelized Balsamic Onions from Just a Taste
Sriracha Street Corn from Camille Styles
Vegan Peanut Butter Cup Pie from Minimalist Baker
Bizarre to think it’s been half a year since starting #pinmakeeat, and I’m still loving every minute of this pinterest recipe exploration.
Why did I start #pinmakeeat? Because I realized I was pinning but not making, the most important part. So now, every Sunday night we sit down and plan the week’s meals and groceries, always including a recipe from the Eat board. Here’s what we made in the month of July.
Kale, Cherry & Avocado Salad with Lemon Poppy Seed Dressing: I made one big batch of this salad which we devoured for dinner then lunch. A few days later I made another big batch for a family dinner, where it was devoured. Perfect for cherry season, this salad is a satisfying mix of flavours and bountiful greens. It also taught me to massage my kale – makes such a difference!
Grilled Cheese with Caramelized Balsamic Onions: We made this with our favourite sourdough bread and had it alongside black bean soup. Not exactly a summer meal, but it was perfection none the less. I would probably use a titch less sugar next time, but I certainly enjoyed it nonetheless.
Sriracha Street Corn: After swapping out mayo for yogurt as I always do (down with mayo!) this corn became my favourite corn of all corns ever. To be honest, cob or not I’m not a huge corn fan. I’m slowly coming around to it, and this recipe just skyrocketed my love for the summer staple. The spicy and creamy sriracha slathered on blackened corn is just what I needed to appreciate this north american native.
Vegan Peanut Butter Cup Pie: I’ve done a lot of vegan baking in my vegan days, so I’m quite accustomed to using tofu in dessert recipes and not telling people in fear that they won’t try the dish. But like most recipes, and certainly with this one, you just can’t tell. It’s so incredibly creamy and peanut butter filled that it feels like you’re eating the most dairy laden thing on earth. A note though – do be sure to get silken tofu or a softer tofu. Mister came back with regular firm tofu and we couldn’t get it all creamed. No one wants tofu chunks in their peanut butter pie.
Check out past pinterest recipe ventures by searching for the hashtag #pinmakeeat. Use it yourself and join in on the fun!
All recipes (and more) can be found on my Eat and Sweets boards.
What’s your favourite summer recipe?