No Bake Feta Fruit Tarts

YIELD: 8 small tarts

ingredients


Tart Crust
  • 7-12 dates, pitted
  • 1 1/2 c. raw walnuts
  • 1/2 c. raw cashews
  • 1 tbsp. honey
  • 1/4 tsp. sea salt
  • zest from one lemon
Whipped Feta
  • 6 ounces room temperature feta cheese, crumbled
  • 3 ounces room temperature whipped cream cheese
  • 2 tablespoons honey
  • 1 tsp. fresh lemon juice
  • 2 cups fresh berries
  • 4 mint leaves, chiffonade
  • honey, for drizzling

Directions


Tart Crust

In a food processor, combine the walnuts and the cashews and pulse until a semi-fine meal is achieved. Then, with the food processor running, drop in the dates, one at a time, until the mixture resembles dough. It should hold its form when pinched with your fingers. Add the honey, sea salt, and zest. Give mixture one final, quick pulse.

Line a standard tart pan, or several small tart pans (author used 3.5") with parchment paper. Divide the dough between the pans and press using your hands to form a uniform crust. Set in the freezer to chill.

Assembly

Remove the crust(s) from the freezer and divide the whipped feta between each tart evenly. Smooth the top and refrigerate for 2-3 hours or until firm.