- 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.
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.
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.