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  • Prep Time
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  • Cook Time
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  • Servings
    8 small tarts

No Bake Feta Fruit Tarts

Main Ingredients: Fruits

Yield: 8 small tarts

Photo And Recipe Courtesy Of A Happy Food Dance, Jessica

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

  1. 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.
  2. 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

  1. 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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