I have very finite amounts of energy right now so I’m cooking more out of necessity than pleasure. Tonight I felt well enough to cook for fun. I decided to make another tart. This time I changed my Lavender Scented Shortbread Cookies to create a stevia sweetened shortbread crust for a strawberry tart. I created the topping by changing up the recipe I found here.
Sage Scented Butter
3/4 cups plus 1 tsp butter or vegan margarine
2 sprigs fresh sage
Melt butter in either a saucepan on the stove or in the microwave. Add sage. Let sit on the counter for 15-20 minutes until it’s cool but not set up. Strain it through cheese cloth or a fine mesh strainer into a mixing bowl. Toss out sage and use butter or refrigerate for later use.
Gluten Free Sage Scented Tart Crust
3/4 cup sage scented butter or margarine
1/2 cup stevia
1/2 cup tapioca flour
1 cup brown rice flour
The sage butter should be melted but not warm. Add the rest of the ingredients. The dough will be crumbly and difficult to work with; this is normal. Pour the dough out onto a greased and Flatten parchment paper covered 8 inch Springform pan. Bake for 20-25 minutes in a 300* oven until edges are light brown. Let cool before adding the topping.
Sugar Free Sage Scented Strawberry Tart Topping
2 lbs strawberries, quartered and divided
1 Tbs cornstarch
1/3 cup stevia
1 Tbs lemon flavored vodka
1/4 inch slice of fresh ginger
1 sprig fresh sage
In a small saucepan, add half the strawberries and the rest of the ingredients. Stir well. Cook until thickened. Remove the sage and ginger. Add the rest of the strawberries and let cool. Pour over the cooled tart crust, remove the outside ring of the Springform pan and refrigerate until ready to serve.