I am *really* excited about these guest posts I have got lined up for you guys. To kick things off, Hannah from Blue Kale Road is here to share a Healthy, Gluten-Free and Grain Free Strawberry Dessert!
If you aren’t yet familiar with Hannah, you are truly missing out. She focuses on seasonal dishes that use real ingredients and aren’t too complicated but packed with flavor and spice. There are not many she posts that I don’t immediately want to make.
So, welcome Hannah as our first guest blogger for this next week and thank you!
Hi, I’m Hannah and I am delighted to be sharing today on Everyday Maven!
Alyssa’s kitchen is a source of inspiration and enticing recipes, and I always appreciate her detailed steps and photos to help guide you toward something delicious. It’s a pleasure to be here.
A couple of sunny afternoons have snuck in here recently, afternoons that were warm enough to leave the door open for a breeze and a peek at the little buds emerging on our plum tree.
Yes, spring is slowly awakening. The wind and rain are hanging in there, but that whisper of spring in those few soft breezes was all I needed to begin thinking about asparagus, peas, rhubarb … and strawberries. I adore berries and the beginning of strawberry season makes me happy.
A pretty tart filled with strawberries might help those warm days come back again. With Passover in a few weeks, a coconut macaroon crust wouldn’t hurt either…
For the filling, I wanted something simple (yet luscious!) that allowed the strawberries to shine. After macerating strawberries with coconut sugar, I folded them into a mix of cream cheese and soft goat cheese.
Berries and cheese combine for a filling that is creamy, a bit tangy, lightly sweet and swirled with fresh strawberry flavor. The toasted coconut crust adds some crunch and tropical taste.
This dessert can be made earlier in the day and kept in the fridge. When ready to serve, just pop it out and start slicing. It adds a splash of spring color to your table and is a festive dessert for a Passover Seder, Easter brunch, or maybe just because it’s almost March and we are ready. We are waiting for spring to come and stay for a while – at least long enough for a slice of tart!
Thank you for having me, Alyssa!
Hannah from Blue Kale Road
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Creamy Strawberry Macaroon Tart
- 1 egg white
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- 1 1/2 cups unsweetened shredded coconut
- 9 ounces organic fresh or unsweetened frozen strawberries* diced
- 2 tablespoons organic coconut palm sugar
- 1 teaspoon fresh lemon juice
- 2 ounces soft goat cheese room temperature
- 4 ounces cream cheese room temperature
- 1 teaspoon real vanilla extract
- Additional fresh strawberries to garnish**
Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of your tart pan and set aside.
In a small mixing bowl, lightly whisk the egg white, maple syrup and salt together for a few seconds. Add the shredded coconut and gently stir to mix and coat the coconut. Spread the mixture in the prepared tart pan and gently press to evenly cover the sides and bottom of the pan. Bake for 14-15 minutes, until the edges are golden and the crust is set. Remove and let cool completely.
In a medium sized mixing bowl, stir together the strawberries, coconut sugar and lemon juice and set aside to macerate for about half an hour.
In another bowl, combine the goat cheese, cream cheese and vanilla and beat with an electric mixer until smooth. Using a spatula, fold in the strawberries and collected juices and gently stir and mash until well blended. Spoon the strawberry-cheese mixture into the cooled crust and spread evenly. Pop it into the fridge and let it chill for at least 1-2 hours. It will firm up as it chills (although, if you use frozen strawberries they will release more liquid, so the filling will be a bit softer in the end but still delicious).
When ready to serve, take the tart from the fridge and remove the bottom of the tart pan. Slide the tart onto a cutting board or serving platter and garnish with sliced strawberries or a few shavings of dark chocolate (or both!). Using a serrated knife, slice into wedges and serve. It is best eaten on the day it is prepared, and can be made in the morning to be served in the evening.
Serves 8 Based on using a 5 x 14 inch rectangle tart pan or similar sized pan with removable bottom.
*If using frozen strawberries, let defrost for about half an hour so they are soft enough to dice but not mushy.
**Or, if using frozen strawberries, a few shavings of dark chocolate.