Last weekend there was a barbecue/get together to reconnect with a dear friend. As designated dessert lady it is always a struggle for me to balance my urge for buttery baked goodness with the dietary needs of those who have gone gluten/sugar/dairy free. But when the berries at the farmers' market are as delicious as they have been, the struggle, it turns out, is no struggle at all.
1 cup pitted dates ( I soaked mine for minute or two then drained them)
3/4 cup almonds
1 1/2 cup walnuts
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
Put about half of the nuts into a food processor and pulse until coarsely ground. Add dates, salt, and spices then whir a few more times. Add remaining nuts and process until it all comes together. (My measurements are approximate, I read that walnuts on their own can be too oily so I added the almonds- and perhaps a pecan or two- but then there were just a few lonely walnuts left in the bag so I threw those in at the end.) Press "dough" into mini tart pans- it should be thick enough to at least sort of hold together- and refrigerate at least thirty minutes or until you are ready to fill and serve.
Berry Topping
1 pint raspberries
1/2 tsp vanilla
1 pint blueberries
Mash raspberries with fork. Add vanilla and mix until it is the consistency of jam. Add the blueberries and toss together.
Carefully remove the crusts from the pans, these suckers are delicate. Or, alternately, I'm sure you could just form a crust with your hands and skip the tartlet pans altogether. Then fill/top with berry mixture and garnish with a (in this case chocolate) mint sprig and serve.
