Sour Cream & Honey Tart
Sour Cream & Honey Tart are the answer to a lazy cook’s sweet cravings! This no-bake Tart is quick and so yum it will leave you craving for more; And you very well can with these tarts because they are as healthy as it can get. They have no sugar and no butter! All they have is the tartness of berries and the sweetness of honey , the earthiness notes from the walnuts and creaminess of the sour cream. Have it at any hour of the day, it is sure to cheer you up!
Ingredients for the crust
1 1/2 cups Walnuts
1/2 cup Roasted Rolled Oats
1 cup Dates, pitted.
Pinch of sea salt
Ingredients for the filling
1 cup Sour Cream
4 tbsp Honey, I used Pioneer Acacia
Method for the Tart
In a food processor, add the walnuts, oats, dates & a pinch of salt all together and blitz it 5-6 times or till all of the mixture is well combined.
Making sure to scrape the walls of the processor jug in intervals before you blitz again.
Take the mixture out and place aside in a bowl.
Line a muffin tray with cases and then add two spoonful go the mixture.
Press it down and around with the back of the spoon to make the tart shells.
Place the tray in the freezer, for the shells to set for 2 hours minimum before you add the filling.
Method for the Filling
In a mixing bowl, add the sour cream and honey and whisk together.
Put the mixture in a piping bag and let it sit in the fridge.
Prepare the fruits and place in the refrigerator too; I used Rasberry but you are free to use any kind of berries you like….or for that matter any fruit you prefer.
For the raspberry, I simply crushed them with a fork to release its juices.
And I simply shelled the pomegranate.
Once the tarts are set, pipe the sour cream in them and top with raspberries and pomegranate.
I garnished mine with sweet basil and basil flowers.
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