I went strawberry “picking” at Nishiyama Farm which is actually an All You Can Eat (40 minute) strawberry buffet, if you will. And it was just as good as the first time. So many sweet and humongous, seriously these things were the size of my fists, strawberries. Yum yum yum. I highly recommend you go. The 1800yen is SO worth it. And, you get to wear a ridiculous hat (if you like) for hilarious Instagram opportunities! Oh! And and and, it’s so warm in the glasshouses that you’ll forget it’s winter or that it’s snowing all together! Hashtagonlyinjapan.
Quite disgusted at the fact that our strawberries have more of a love life than I. Never mind, these skanky little summer-fruit tarts are stripped from dairy, gluten and refined-sugar, upgrading them from a “guilty” pleasure to a nutritious summer snack/treat/breakfast. In addition, they’re so quick and easy to make – no baking required! base: 1 1/2 cups ground almonds 1/2 cup unsweetened desiccated coconut 1/2 cup dried apricots (soaked in warm water for 15 minutes then drained) 1 tbsp melted coconut oil 1 tbsp raw honey (or maple syrup if vegan)
1 cup mascarpone cheese (or coconut yoghurt if vegan)
1 tbsp honey
1 tsp pure vanilla extract
zest of one lemon
Ready… Set… Tart!
Blitz base ingredients in a food processor until thoroughly combined.
Using your fingers smooch mixture into a silicon muffin tray then place tray in freezer for at least 1/2 hour to set.
Combine filling ingredients in a medium bowl and spoon evenly amongst the now set tart cases.
To finish, decorate with fresh strawberries and mint.