Ingredients:

  • 1.5 cups (150g) almond flour
  • 3 tbsp (45g) melted coconut oil or grass-fed butter
  • 2 tbsp (30ml) maple syrup
  • 1 pinch sea salt
  • 1 cup (150g) fresh strawberries, hulled and puréed
  • 1 tsp (5ml) lemon juice
  • 0.75 cup (175g) cold mascarpone cheese
  • 0.5 cup (120g) full-fat plain Greek yogurt
  • 3 tbsp (45g) honey or monk fruit sweetener
  • 1 tsp vanilla bean paste
  • 6 fresh strawberries, sliced (for garnish)
  • Fresh mint leaves

Instructions:

  1. Purée fresh strawberries until smooth. Simmer the strawberry purée and lemon juice in a small saucepan over medium-low heat. Stir frequently until the volume has reduced by half and the mixture is thick and syrupy. Let cool completely. This creates the strawberry reduction.
  2. Combine almond flour, melted oil, maple syrup, and salt in a bowl until the mixture resembles wet sand. This forms the almond base.
  3. Press the crust mixture firmly into 12 mini tartlet molds or a muffin tin. Bake at 350°F (175°C) for 8–10 minutes until edges are pale mahogany. Cool completely before filling.
  4. In a chilled bowl, whip the cold mascarpone, Greek yogurt, honey, and vanilla paste until stiff peaks form.
  5. Gently fold the cooled strawberry reduction into the cream mixture until a uniform pastel pink color is achieved.
  6. Pipe or spoon the filling into the cooled crusts. Garnish with sliced strawberries and mint leaves. Chill for at least 2 hours before serving.