|250 g||wild strawberries|
|50 g||butter cookies|
|10 g||cocoa butter|
|3 tbsp||agave nectar (divided)|
|½ tsp||vanilla bean paste (divided)|
|1 tbsp||almond butter|
|60 g||blanched almonds|
|125 ml||blood orange juice|
|whipped cream for serving|
|mint for serving|
Transfer the butter cookies to a freezer bag and crush with a rolling pin. Line the ramekins with plastic wrap. The plastic wrap should go over the edges so that you can lift out the tarts later.
Set a heatproof bowl over a pot of simmering water and add the cocoa butter. Add some of the agave nectar and half the vanilla bean paste, along with the almond butter. Mix and combine with the crushed cookies.
Add approx. 1 tablespoon of the cookie mixture to each ramekin and firmly press down. Transfer to the freezer for approx. 5 – 10 min. or until frozen solid.
Meanwhile, blend blanched almonds in two batches so that half of them are fine and the other half is still a bit chunky.
Combine both halves of the blanched almonds with the remaining agave nectar and remaining vanilla bean paste in a bowl. The dough should not be sticky but hold together when pressure is applied (sort of like a dryer and chunkier marzipan). Spoon a tablespoon of almond dough on top of the frozen cookie base in each ramekin. Press down carefully to level out, then chill.
Pour the blood orange juice in a saucepan and sweeten with sugar to your preference. Stir in the agar-agar and bring to a boil. Remove from the heat after approx. 1 min. and let cool briefly.
Divide strawberries evenly between the ramekins. When the blood orange glaze has cooled down a bit, pour it over the strawberries. Swivel the ramekins gently to equally cover the strawberries. Cool down and allow to set up in the fridge.
When ready to serve, gently loosen the plastic wrap from the walls of the ramekins. Lift out each tartlet and serve with whipped cream and mint!