Strawberry Tartlets

Directions

1. Preheat oven to 375°F (190°C).

2. In a food processor, pulse together walnuts, butter, maple syrup and brown sugar until crumbly. Divide mixture among four 4” (10 cm) non stick tart shell molds pressing into bases evenly.

3. Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from molds.

4. In a medium bowl, combine strawberries with liqueur and spoon ¼ cup into the based of each tart.

5. Pipe or spoon ¼cup (50 mL) of whipped cream onto tart. With a knife, slice a side off a large strawberry and press a 1-inch diameter maple leaf cookie cutter into the strawberry to form a maple leaf. Place the maple leaf shaped strawberry on tartlet.

6. Serve immediately. Enjoy!

Tip: Walnut crusts can be made up to 2 days ahead and kept covered in a cool dry place.

Nutrition per serving (1 tartlet): about 491 cal, 7 g pro, 43 g fat (12 g sat. fat), 21 g carb, 5 g fibre, 53 mg cholesterol, 54 mg sodium. %RDI: 7% calcium, 12% iron, 17% vitamin A, 75% vitamin C.

Recipe courtesy of California Walnut Commission. For more walnut recipes please visit www.walnutinfo.com