Gluten-Free Strawberry Mascarpone Tart

Preheat oven to 350ºF.

In a food processor, blend almonds until texture looks like coarse sand. Remove nut mixture and place in large bowl. Meanwhile, pit dates and put in the food processor along with the water. Blend until it has a smooth consistency. You may need to scrape down the sides a couple times. Add the date paste to the bowl of nuts and mix well to combine. The best way is to use your hands.

Evenly distribute date and nut mixture to six 3-inch tart pans. You could also use one 8-inch tart pan but I prefer the individual size pans. Press dough mixture down and up the sides to leave enough room for your filling. Place in the oven and bake for about 12 minutes. Halfway through, you may want to check to see if the bottoms are bubbling up. Simply pierce with a fork a few times and press dough back down. Remove from oven and let cool completely.

To make the filling, transfer mascarpone cheese into a medium size bowl. Add stevia and strawberry jam. Mix well to combine. Evenly scoop the strawberry mascarpone cheese into the tart crusts.

Have fun with the toppings. I used an oat crumble which was simply 1 date, 2 tablespoons gluten-free oats and 1 tablespoon sorghum flour pulsed together in the food processor. Fresh strawberries or other berries would make a yummy topping as well.

Keep the tarts in the refrigerator for at least 30 minutes before eating or until ready to serve.