Desserts

INGREDIENTS

Walnut Crust:

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

RICOTTA-LIME FILLING:

• 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

PREPARATION

WALNUT CRUST:

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.

RICOTTA-LIME 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.