Strawberry Tarts With Ginger-Nut Crust

• 2 teaspoons coconut oil, melted, plus more for pan
• 2 cups pecans, walnuts, or almonds
• 5 tablespoons agave syrup (nectar), divided
• 2 tablespoons whole wheat flour
• 1 teaspoon ground ginger
• 1/2 teaspoon fine sea salt
• 1 pound fresh strawberries, hulled, sliced
• 1 teaspoon fresh lemon juice
• 1 vanilla bean, split length wise
• A 12-cup muffin pan

1. Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 3 tablespoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
2. Preheat oven to 350u0b0F. Bake crusts until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEAD:
3. Place strawberries, lemon juice, and remaining 2 tablespoons agave syrup in a medium bowl; scrape in vanilla seeds (save bean for another use). Stir well, crushing a few berries to release their juices.
4. Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.

coconut oil, pecans, syrup, whole wheat flour, ground ginger, salt, fresh strawberries, lemon juice, vanilla bean, muffin pan

Taken from www.epicurious.com/recipes/food/views/strawberry-tarts-with-ginger-nut-crust-395925 (may not work)