No Bake Feta Fruit Tarts
Main Ingredients: Fruits
Yield: 8 small tarts
Photo And Recipe Courtesy Of A Happy Food Dance, Jessica
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- Prep
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- Total
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- Serving
- 8 small tarts
Ingredients
TART CRUST
- 7-12 dates, pitted
- 1 1/2 Cup raw walnuts
- 1/2 Cup raw cashews
- 1 Tablespoon honey
- 1/4 Teaspoon sea salt
- zest from one lemon
WHIPPED FETA
- 6 Ounce room temperature feta cheese, crumbled
- 3 Ounce room temperature whipped cream cheese
- 2 Tablespoon honey
- 1 Teaspoon fresh lemon juice
- 2 Cup 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.
