PB & J Tart
For the peanut butter and jelly lovers, here’s another way to enjoy this classic flavor combination.
This tart was created as an assignment for the Essential Vegan Dessert Course I took through Rouxbe Online Cooking School. It includes roasting strawberries in a balsamic sauce that really deepens the fruit flavor and adds a delicious depth of strawberry flavor to this tart. The peanut butter crust was the perfect pairing to complete this recipe.
An easy yet elegant dessert you’ll love sharing at your new dinner party or intimate get together.
PB & J Tart
Rich roasted strawberries nestled in a salty peanut buttery crust. Drizzled with peanut butter, balsamic reduction and toasted sliced almonds
Ingredients
Balsamic Reduction
- 1 cup balsamic vinegar
- 3 tbsp agave nectar
Peanut Butter Crust
- ⅓ cup peanut butter
- ¼ cup coconut oil solid but softened
- ⅓ cup maple syrup
- ¾ cup coconut flour
- ¼ tsp kosher salt or to taste
Roasted Strawberries
- 2 tbsp balsamic reduction at room temperature
- 16 oz fresh strawberries hulled and cut in half, making sure all are about the same size
- 2 tbsp maple syrup
Instructions
Balsamic Reduction
- Over medium heat ingredients together constantly until it starts to bubble. Reduce heat to low simmer and cook 7-10 minutes until reduced by ½ and syrupy. It will thicken as it cools.1 cup balsamic vinegar, 3 tbsp agave nectar
Peanut Butter Crust
- Combine peanut butter, coconut oil and maple syrup in a small mixing bowl. Stir to combine and then mix in the coconut flour and salt until a smooth dough forms.⅓ cup peanut butter, ¼ cup coconut oil, ⅓ cup maple syrup, ¾ cup coconut flour, ¼ tsp kosher salt
- Divide dough into 4 balls and press into 4 mini tart pans. Refrigerate for a least 30 minutes. Preheat oven to 350 °F
- Bake tart crusts for 15-20 minutes, until lightly browned. Cool completely.
Roasted Strawberries Roasted Strawberries
- Preheat oven to 375 °F
- In a medium mixing bowl, mix strawberries, maple syrup and balsamic reduction until strawberries are nicely coated.16 oz fresh strawberries, 2 tbsp maple syrup, 2 tbsp balsamic reduction at room temperature
- Pour berries and all the liquid into a 9 x 13 x 2 inch baking dish (or another shallow baking pan with sides). Arrange berries into a single layer.
- Transfer to oven and roast about 15 minutes, checking after 10 minutes. Do not overcook or the berries will become mushy. Once done remove from oven.
- Drain berries through a strainer, set over a mixing bowl, reserving the liquid. If you have more then 2 tbsp of cooking liquid, place it in a small saucepan and reduce over high heat until syrupy and thickened.
- Place berries in mixing bowl and toss with reduced sauce. Use as desired in the PB & J Tart or over ice cream, shortcake, pancakes, waffles, etc.
Notes
Recipe inspiration from the Essentials Vegan Dessert Course I completed and this was an assignment we were given for roasting fruits. Check out more info at Rouxbe Essential Vegan Dessert Course.