Blackberry Tart

Prep and Cook Time: around 30 minutes; chilling time: 3 hours

Ingredients:

• Crust
• 2-1/2 cups walnuts
• 1-1/2 cups dates
• Filling
• 5 cups fresh or frozen blackberries
• 3 TBS honey
• 1-1/2 TBS arrowroot
• 2 TBS water, or juice from frozen berries

Directions:

1. Combine walnuts and pitted dates in a food processor. Process until well mixed and ground, but not smooth (about 40 seconds). It should have a coarse texture when done. Press into a 9-inch tart pan. Set in refrigerator while making the filling.
2. If you are using frozen blackberries make sure they are completely thawed. If not, they will dilute the filling as they thaw and make it runny.
3. Place 2 cups of the berries along with the arrowroot in a blender. Add water or blackberry juice. Blend into a puree.
4. Place puree in a small saucepan along with honey and cook over medium heat stirring constantly for about 3-4 minutes. It should lose its cloudiness and thicken. When it thickens and the cloudiness is gone remove it from heat. Mix with rest of the blackberries and fill tart shell. Refrigerate for at least 3 hours. Make sure it is covered so it doesn't pick up moisture from the refrigerator.

Healthy Cooking Tips:

This crust is fantastic if done right. First of all, it is important to choose dates that are firm and not too gooey. Zahidi dates are usually good for this. When processing your crust you may have to do it in two batches. Combine half the dates and half the walnuts in each batch. Process well, but not too smooth. You should not process more than 40 seconds for each batch. You want to have a coarse texture that is still ground enough to hold together when pressed. Take a pinch of crust between your fingers and press it together. If it is over processed the crust will end up pasty and will not be good. If it is not quite ground enough it won't hold together. You can get a good idea of the consistency by looking at our photo.