Mini Strawberry Chocolate Tart
This recipe for Mini Strawberry Chocolate Tart combines the sweet and savory of desserts with the nutrition of microgreens. Experiment with what type of microgreens go best with this chocolate tart at The Greensted. This gluten-free dessert will be the next hit in your home and at others. Who says that desserts can't have leafy greens on them?
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Servings: 2 people
Ingredients
For the Crust
- 1 cup almond flour
- 1/2 tsp Salt
- 1 tbsp cocoa powder
- 2 tbsp maple syrup
- 1/4 cup coconut oil melted
For the Filling
- 1.5 oz goat cheese at room temperature
- 2 tbsp greek yogurt
- 1 tbsp maple syrup
- 1 1/2 cups strawberries,
- The Greensted microgreens
Instructions
For the Crust
- Whisk together the almond flour and salt. Add in maple syrup and coconut oil and whisk until a crumbly dough forms.
- divide the dough in half and press the dough into two miniature pie pans (or regular if you doubled the recipe). Use a fork to pierce the dough all over. Stick in the fridge for 30 minutes.
- Preheat the oven to 350 degrees and bake for 15 minutes or until it starts to brown. Remove from the oven and let cool before adding toppings.
For the Filling
- In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts.
- Top with strawberries and The Greensted microgreens.
