Raw Strawberry Lemonade Tartlettes

I finally ventured outside for a walk today with my boyfriend Eric after work, because I decided that 45 was warm enough.  I guess I am being a bit of a wimp about the cold lately that is still clinging to Minnesota, but it snowed last weekend.  Last year it was already in the seventies at this time and I was wearing shorts.  So being a little bummed that it is still chilly is only natural. Spring will come eventually I suppose, but until then I am still dreaming about it and making things that remind me of its warmth. Like the Strawberry Lemonade Tartlettes I made last weekend.

My Mom had asked if I could make lemon curd bars, and I was going to, but I did not want to make that big of a batch, so instead I decided on lemon curd tartlettes.  But I did not want plain lemon curd tartlettes, I wanted something more exciting...something pretty as well.  So I decided to let strawberries join the party.

I love strawberry lemonade in the spring and summer when berries are sweet, and so I knew tartlettes with strawberry lemon filling would be fantabulous!  When I blended the curd up, the color was so lovely!  A pale pink from the berries.  Nothing beats natural food coloring!

They were delicious as well, the filling was lusiously creamy, the perfect balance of tart and sweet between the lemon and the berries in a sweet crunchy coconut crust.  It allowed me to escape the lingering winter for a bit, which was awesome. Hopefully soon I will be sipping strawberry lemonade outdoors in the sunshine.

Raw Strawberry Lemonade Tartlettes
Makes 2

2 4 inch removable bottom tart pans
2/3 cup finely shredded dried coconut
1/3 cup sprouted, dehydrated buckwheat (or additional coconut)
1 cup almond meal or pulp (dehydrated)
6-8 medjool dates, pitted
1/4 tsp sea salt
lemon curd:
1/4 cup plus 2 Tbsp very hot filtered water
1 Tbsp flaked agar agar
1/2 cup lemon juice
zest of one organic lemon
2 Tbsp raw coconut nectar
4 organic strawberries
1 tsp pure vanilla extract
3 Tbsp raw coconut butter
1 Tbsp raw coconut oil
lemon slices
strawberry slices
To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into 2 4 inch removanle bottom tart pans sprayed with non-stick spray. Place in the freezer while you prepare the curd.
For the curd, place the agar in the hot water in a bowl, and stir to dissolve. Once dissolved, let cool to room temperature and add other ingredients. Pour into a blender and blend until smooth. Pour into the prepared crusts and place in the fridge for about 4-6 hours or until set and chilled. Once chilled, garnish with a lemon slice, and strawberry slices.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. April 17, 2013 at 14:15

    Now my curiosity has kicked in and I was wondering. Do you make this stuff and sell it at an establishment? or do you just do this at home?? Fantastic job as usual!<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

    • April 17, 2013 at 21:25

      Nope, just make it to enjoy with my family and friends ;). Thank you :)!

  2. April 17, 2013 at 14:49

    Oooh, yum yum! I love strawberry lemonade as well. When I was little, we'd go to Red Robin on occasion, and they had the best strawberry lemonade - there were so many berries in it, and I used to pick them out and eat them! Good memories . . . I'd definitely like to try this!<br /><br />P.S. Have you ever had Limeade before? Once I made blueberry limeade, and it was sooo yummy!

    • April 17, 2013 at 21:26

      Thanks so much Sunnie :)! I have made limeade and all sorts of lemonade, love the stuff! Blueberry limeade sounds amazing. I love raspberry limeade the most ;)!

  3. April 17, 2013 at 16:26

    Wow, this looks great!!! This looks so pretty in pink (my fave color btw;)! I want this right now lol! I love strawberries and I'm sure I'll love this tart. The crust looks so perfect and the filling looks firm too. Your always coming up with great ideas! You never seem to fail ;) Thanks for sharing! =)

    • April 17, 2013 at 21:26

      Thanks so much Miliany :)! Wish I could send it through the comp so you could have some right now ;).

  4. April 17, 2013 at 17:51

    Another fantastic creation Amy. Thank you so much for your inspiration! Is almond meal just the same as ground almonds? Always enjoying your recipes - and you have so many followers!

    • April 17, 2013 at 21:27

      Thanks Donna :)! Yes it is the same. I am glad you are enjoying the recipes!

  5. April 17, 2013 at 18:50

    Those tartlettes look sooo yummy! I bet raspberries or blackberries would be good too. Now I need to get a couple of tart pans so I can make these.<br /><br />

    • April 17, 2013 at 21:28

      Thanks Susanne :)! Yes, they would be awesome! I am so trying that in the summer. If you have a larger pan (8 inch or 9) you can just double the recipe and make them without having to buy pans :)!

  6. April 17, 2013 at 23:13

    Beautiful! What is agar agar? And do you have nutrition facts?

    • April 18, 2013 at 11:11

      It is a vegan gelling agent made from seaweed. I do not, however, it is low in calories which is why I use it as opposed to adding more coconut oil here. Plus it keeps the texture light.

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