Lane Cove NSW 2066

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Sugar-Free Strawberry Chia Tarts

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These tasty tarts make a nice guilt-free treat for you and your family and are very quick and easy to make.

Ingredients

Tart Crusts

2tsp vanilla extract

2 cups almond meal

2tbsp rice malt syrup

2tbsp coconut flour

11/2tbsp coconut oil

Pinch of salt

Filling

1tbsp rice malt syrup

2 rhubarb stalks, sliced into 12 pieces

125g sliced strawberries

150g coconut yoghurt

Small handful of finely sliced mint leaves

Instructions

  1. Grease or line a 12-cup muffin tray and preheat oven to 180°C.
  2. Place ingredients for crust into food processor and mix until you have a dough. Divide into 12 and press the crust into muffin tin.
  3. Bake tart shells in oven for eight minutes until they are golden. Remove from oven and allow to completely cool.
  4. Place rhubarb pieces on a lined baking tray and drizzle with rice malt syrup. Cover with foil and cook in oven for 15 minutes before removing foil and cooking for another 10 minutes.
  5. Divide coconut yoghurt between tart shells, top each with a piece of rhubarb, some strawberry slices and garnish with mint leaves.

Makes 12 tarts which are best enjoyed immediately!

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