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zest from one lemon
room temperature feta cheese, crumbled
room temperature whipped cream cheese
fresh lemon juice
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.