No-Bake Peach Ricotta Tarts

This one speaks for itself. It is even more delicious than it looks.

What you'll need:

1/3 almonds

1/2 hazelnuts

6 dried figs

1/4 tsp salt

1 tsp cinnamon

1/2 cup ricotta cheese

3 dried peaches

4 basil leaves

Orange Blossom honey

Magic Tool:

4" forming ring (best $1.99 I ever spent)

You can also use a cookie cutter or biscuit cutter, anything that will help form your crust.

The Crust

In a food processor (I used my mini), combine the almonds, hazelnuts, figs, salt and cinnamon. It will take about a minute. You want a cornmeal-type consistency. It won't completely stick together, but enough of the oils will be released to make it moist.

On a foil-lined cookie sheet, place your ring mold and fill it with 1/4 of the crust mixture. Using your fingers (this is important because the warmth of your hand will help release just the right amount of oil from the nuts), press it firmly into the shape of your ring. It will be about 1/4" thick.

Twist the ring mold slightly while pressing down on your crust and it will release. Place your cookie sheet in the freezer for 10-15 minutes.

The Filling

Wipe out your mini food processor and add the ricotta and dried peaches. Mix for 30-60 seconds, until it turns peach color and the chunks of peach are very small. You may need to use a spatula to scrape down the sides a couple of times.

Remove the crusts from the freezer and immediately spoon a quarter of the mixture on each and spread out. You can use the back of a spatula or spoon for this. 

Tip: If the mixture is sticking to your spoon, rather than spreading. Run your utensil under water for a second.

Pop the tarts back in the freezer for 5 minutes.

The Finish

Chiffonade the basil, sprinkle over the tarts, and drizzle with honey.