Healing Recipe: Festive Coconut and Pistachio Strawberry Tarts

For Pastry

1. Add the almonds and shelled pistachios to a food processor and blitz on high for 10 seconds to create a coarse crumb. Transfer to a large mixing bowl.
2. Add the ground flaxseeds, lightly beaten egg, coconut sugar and coconut oil. Using a fork mix the ingredients together until it starts to combine. Using lightly wet hands, “knead” the dough using your fingers, however, do not over work the dough.
3. Bring together and make a large pastry ball. Wrap in cling wrap and place in the fridge to chill for 30 minutes.
4. Once the pastry is firm enough to handle, divide into 6 portions.
5. Lightly grease 6 mini tart pans/moulds. Press one portion of the dough into the base and up the sides to the rim of each pan so that the crust is approximately 1/4 inch thick. Cut off any overlapping pastry.

6. Place the pans on to a baking tray and bake in preheated oven for 10 minutes, or until slightly golden. Once done, remove from oven and set aside (on tray to completely cool.

For Filling

1. Place a glass mixing bowl into the fridge to chill for 10 minutes.
2. Add the shelled pistachios and shredded coconut to a food processor or blender with a metal blade. Process on high speed for 60 seconds, scraping down the sides as you go if needed. You should end up with a paste. Scrape out and add to the chilled mixing bowl.
3. Carefully remove the coconut cream from the fridge (ensure not to shake it). Open the can and scoop out the top thickened cream adding it to the mixing bowl, leaving behind the liquid.
4. Using an electric mixer, whip on medium to high speed for 30 seconds. Add the Lakanto monk fruit sweetener and coconut oil and whip again for 60 seconds.
5. Scoop the whipped mixture into the cooled baked pastry shells in even portions.
6. Top with the sliced strawberries and a couple of leaves of the mint, place the tarts in the fridge to set. Serve chilled.