This is how versatile microgreens are. And I think the fact that they’re included in this strawberry chocolate tart is a perfect example of how they can work in almost any recipe. Even desserts! This recipe calls for regular basil microgreens, but you might want to experiment with cinnamon basil or lemon basil microgreens instead. Or even add a little spice with some Thai basil!
To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe). Use a fork and pierce the dough all over. Stick in the fridge for 30 minutes. Preheat oven to 350 and bake for 15 minutes or until it starts to brown. Remove from oven and let cool before adding toppings.
In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts.
Top with strawberries and basil micro greens.