Photo and Recipe courtesy of <a href='http://www.ahappyfooddance.com' target='_blank'>A Happy Food Dance</a>, Jessica
Yield: 8 small tarts
c. raw walnuts
c. raw cashews
tsp. sea salt
zest from one lemon
ounces room temperature feta cheese, crumbled
ounces room temperature whipped cream cheese
tsp. fresh lemon juice
cups fresh berries
mint leaves, chiffonade
honey, for drizzling
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.
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.
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