Tart Crust
1 cup pecans
1 cup walnuts
10 dates, pitted
1 tsp vanilla extract
Pinch of salt
Filling and Garnish
1 cup Starr Ranch® Growers Cherries, pitted and halved
1½ tbsp Greek yogurt (per tart)
1 cup raspberries
Drizzle of honey
1–2 fresh sprigs of mint (per tart)
Lemon, for zest
Pomegranate arils, for garnish
Prep Time: 25 min
Chill Time: 10–15 min
Servings: 4
1 Begin by adding all tart crust ingredients to a blender or food processor and blend well until the mixture resembles thick, wet sand.
2 Remove from blender or food processor and mold into mini tart pans.
3 Place in refrigerator for 10–15 minutes to cool and harden.
4 Slice Starr Ranch Cherries and raspberries. Set aside in a bowl.
5 Remove mini tart pans from the refrigerator and add 1–2 dollops, around 1½ tbsp, of Greek yogurt into the center of the tart. Smooth with a spoon.
6 Top with lemon zest and add sliced cherries and raspberries on top of the yogurt.
7 Drizzle with honey and garnish with fresh mint and pomegranate arils. Enjoy!
To learn more about Starr Ranch Growers, visit www.starranch.com
