Strawberry Torte (tart) / Törtchen
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Strawberry Torte (tart) / Törtchen

Submitted by: Miranda Zirnbauer

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Servings: 10

This is a wonderful paleolithic twist on a traditional german 'Erdbeertorte' (or smaller Törtchen). Traditionally the crust is a shortcrust (Mürbeteig), but this fabulously nutty crust is just as delicious! Great for summer evenings, picnics and family get togethers! Easy and quick to make and popular with everyone!


    2 pt. strawberries

    4 c. apple juice

    2 tbsp. cinnamon

    4 tbsp. agar agar, organic

    2 c. almond meal

    1/2 c. coconut flour

    1/2 c. coconut oil

    1/2 c. honey, raw

    1/4 tsp. baking powder

    2 egg


Crust - mix almond flour with coconut flour, cinnamon or vanilla and baking powder - fold in eggs, melted coconut oil and raw honey roll out the mixture on a floured (coconut) workspace until it is 2-3 mm thick. Then transfer to a casserole dish or a round cake platter (make sure to fold up 1-2 cm on the edges to form a nice 'Tortenboden') and bake for approx. 10 min until golden brown. then set aside to cool.

If you are opting to make little tartlets instead of one large tart, roll the dough out as described above and cut into rounds before transferring the rounds into tartelette forms. (in absence of theses neat little forms you could also just make them by hand. make round cookies with the dough and then cut out a 1-2 cm rim that you carefully attach to the cookie. be careful to make sure there are no cracks or holes between the rim and the floor of the tart.) Then follow above directions.

Filling - wash strawberries and twist off green leaves, set aside to dry. once they are dry arrange the strawberries on the cooled off crust. (place strawberry upright/vertically, like little pyramids) -once the crust is halfway done you can mix the Agar Agar and the natural Apple juice (it is best if the liquid is cloudy) in a sauce pan. bring to boil, then simmer for 5 minutes or until flakes are dissolved. Then set aside to cool. The mixture will thicken while cooling off. Wait until the liquid starts to become gelatinous and pour over the strawberries on the crust. make sure the liquid stays within the crust. If the liquid sinks into the crust you have not waited long enough for the liquid to thicken, if it comes out of the pan in clumps, you have waited too long. Set the finished cake aside and wait for the agar agar mix to set. (this might take up to an hour depending on the size of your tart or tartlets)

Enjoy! A little vanilla ice cream or a different mix of fruits and juices are a great way to switch this fruity summery tart up!