Blackberry Tart Sent by Angels

1. 1

   Combine walnuts and pitted dates in a food processor.

2. 2

   Process until well mixed and ground, but not smooth.

3. 3

   About 40 seconds.

4. 4

   It should be a coarse texture when done.

5. 5

   Press into a 9 inch tart pan.

6. 6

   Set in refrigerator while making the filling.

7. 7

   If you are using frozen blackberries make sure they are completely thawed.

8. 8

   If not, they will dilute the filling as they thaw and make it runny.

9. 9

   Place 2 cups of the berries along with the arrowroot and water, or juice in a blender.

10. 10

    Blend into a puree.

11. 11

    Place in a small saucepan along with honey and cook puree over medium heat stirring constantly for about 3-4 minutes.

12. 12

    It should lose its cloudiness and thicken.

13. 13

    When it thickens and the cloudiness is gone remove from heat.

14. 14

    Mix with rest of the blackberries and fill tart shell.

15. 15

    Refrigerate for at least 3 hours.

16. 16

    Make sure it is covered so it doesn't pick up moisture from the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.