Strawberry Tart

• CRUST
• 1 12? springnform pan
• 10 pitted dates
• 1 cup almond meal
• 1 cup toasted pecans
• 2 teaspoons coconut oil
• 1 teaspoon cinnamon
• pinch of salt
• CREAM LAYER
• 8 ounces Mascarpone cheese
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners sugar (add more if you want it to be sweeter)
• TOPPING
• 6-7 strawberries - sliced

1. Put the dates, almond meal, pecans, coconut oil, cinnamon and salt in a food processor and pulse until you get a sticky mixture. Pinch the mixture with your fingers to test for stickiness. You may need to add 1 tsp of water to hold the mixture together.
2. Transfer the mixture to the springform pan and press down using your fingers to flatten the mixture.
3. Put the mascarpone cheese, vanilla extract and confectioner's sugar in a mixing bowl and mix using a hand mixer or put everything in a Kitchen Aid stand mixer and use the whisk to mix everything together. Mix for about a minute until everything is incorporated. If you want a mini workout for your arms, you can use a wooden spatula or a whisk and mix away.
4. Transfer the mixture in the springform pan with the crust and spread evenly.
5. Spread the slice strawberries in concentric circles over the cream layer.
6. Cover and place the pan in the refrigerator for 1-2 hours. Remove the ring from the springform pan and serve.

springnform pan, dates, almond meal, pecans, coconut oil, cinnamon, salt, cream layer, mascarpone cheese, vanilla, confectioners sugar, topping

Taken from food52.com/recipes/26816-strawberry-tart (may not work)