1 1/2 cups California walnut pieces (375 mL)
2 tbsp butter, softened (30 mL)
1 tbsp maple syrup (15 mL)
1 tbsp brown sugar (15 mL)
1 cup strawberries, diced (250 mL)
2 tbsp Grand Marnier liqueur (30 mL)
1/2 cup whipping cream, whipped (125 mL)
4 Large strawberries
Preheat oven to 375°F (190°C).
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.
Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from molds.
In a medium bowl, combine strawberries with liqueur and spoon 1/4 cup into the based of each tart.
Pipe or spoon 1/4 cup (50 mL) of whipped cream onto one 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.
Repeat with remaining three tarts. Serve immediately.
Makes 4 servings.
Tip: Walnut crusts can be made up to 2 days ahead and kept covered in a cool dry place. The maple leaf cookie cutters can be purchased at Bulk Barn or other baking stores.
PER SERVING (1 tartlet): about 491 calories, 7 g protein, 43 g fat (12 g saturated fat), 21 g carbohydrates, 5 g fibre, 53 mg cholesterol, 54 mg sodium. %RDI: 7% calcium, 12% iron, 17% vitamin A, 75% vitamin C.
Recipe courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.
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