No bake fig tart

Fig+Tarts.jpg

Ingredients:

Crust

- 1 cup walnuts

- 6 dried figs

- 2 tsp fennel seeds

- 1 tsp cinnamon

- 1/2 tsp cardamom powder

- 1/4 tsp ground ginger

- Pinch of salt

- 1 tsp maple syrup

Filling

- 1 cup whipped cream cheese (at room temperature)

- 2/3 cup Greek yogurt at room temperature

- 1/3 cup honey

- 1 tsp vanilla extract

Instructions:

  1. Soak dried figs in warm water for approximately 20 minutes, drain and set aside.

  2. Place walnuts in a food processor and pulse until they are coarsely ground. Add all other ingredients except the maple syrup and blend until the mixture starts coming together. Add maple syrup and continue blending 30 seconds longer to fully incorporate.

  3. Spoon the mixture evenly into 4 mini tart pans (you could also use a silicon muffin tin or lined muffin tins). Press tightly onto the base and sides to form an even crust. Place in the freezer while you prep the filling.

  4. Wisk the marscapone, greek yogurt, honey, and vanilla until smooth. Starting with these items at room temperature helps minimize unblended chunks.

  5. Spoon the filling into the prepared crusts. Return to the freezer for 10-30 minutes. If you plan on eating them later you can store them in the refrigerator up to 2 days.

  6. Top with fresh cut figs, or any berry of your choice!

Elizabeth McNear