Strawberry Yogurt Tarts

Cultured coconut milk (coconut yogurt) and fresh strawberries partner deliciously with rounds of flaky puff pastry. These easy vegandesserts can be served after a meal or set out as a vegan appetizer to balance out savory finger food. For a change, blackberries, raspberries, or other in-season fruit can be swapped in for the strawberries. 
Cultured coconut milk (coconut yogurt) and fresh strawberries partner deliciously with rounds of flaky puff pastry. These easy vegan desserts can be served after a meal or set out as a vegan appetizer to balance out savory finger food. For a change, blackberries, raspberries, or other in-season fruit can be swapped in for the strawberries. 

Strawberry Yogurt Tarts

Makes 12

Ingredients:

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• 1 sheet vegan puff pastry, thawed

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• 1 pint fresh strawberries, hulled, sliced

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• 12 ounces vanilla cultured coconut milk (coconut yogurt)

Directions:

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1. Preheat oven to 375 degrees F.

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2. Flatten out sheet of puff pastry and roll with a rolling pin a few times.

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3. Use a 3-inch biscuit/cookie cutter to cut out 12 rounds. Place rounds on a baking sheet.

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4. Using a 2-1/2-inch biscuit/cookie cutter, make an indented border on each round. Do not cut through pastry.

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5. Bake puff pastry for 10 minutes. Use a knife to gently remove the top layer of the centers of each round. Set aside to cool.

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6. Toss strawberries with a little agave or sweetener of your choice.

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7. Fill puff pastry rounds with yogurt and strawberries to serve.

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