Walnuts in


Ricotta-Lime Tarts in Miracle Walnut Crust


Walnut Crust:

  • 2-1/2 cups California walnuts
  • 1 stick salted butter, melted
  • 1/2 cup whole wheat flour


  • 1 cup ricotta cheese
  • 1 tablespoon lime zest, plus 2 teaspoons for garnish
  • 1 tablespoonlime juice
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons honey, plus 1 tablespoon for garnish



  1. Preheat oven to 350°F. Lightly grease five (4-inch) tart pans with nonstick spray.
  2. Place the walnuts in the bowl of a food processor and pulse until finely ground. 
  3. Add melted butter to food processor. Process until combined, then add in the flour and pulse until you have a very soft dough. 
  4. Divide dough into 5 portions. Press the dough into your tart pans using your fingers and place them in the fridge to chill for 1 hour. 
  5. Transfer the tart shells to a baking sheet and bake for approximately 25 minutes (or until golden). Let the tart shells cool while you prepare your filling.


  1. Combine the ricotta, lime zest, lime juice, vanilla extract, and honey in a food processor. Puree until smooth, then spoon into cooled walnut tart shells.
  2. Top the tarts with a bit of lime zest and drizzle with honey and serve. If desired, tarts can be refrigerated for up to two days.