Today’s post is Sponsored by your friends at Nikos Feta Cheese! And seriously guys, I love me some feta cheese!
But have you ever had a sweet feta treat?! Not like feta topped with honey and nuts and served with crackers (although that is amazingly delicious as well!), but a true sweet treat?!
Well look no further than these no bake feta fruit tarts made with whipped Nikos Feta Cheese, a homemade crust, and all topped with fresh seasonally fruits (oh, and just a small drizzle of honey!).
The no bake crust is made from nuts (I did a combo of walnuts and cashews), figs, a drizzle of honey and just a bit of lemon zest. I filled those little crusts with a whipped feta filling, that is oh so creamy and has just a hint of sweet honey, and then topped it all off with fresh summer berries that I just lightly crushed with a fork. Seriously, they needed no sugar because everything is in season and beautifully ripe.
What really made these tarts were the whipped feta! So light and creamy, a beautiful, zesty flavor that is complimented so easily with a hint of honey and lemon juice.
These make the perfect addition to brunch, a sweet bite to have throughout the day, or just a wonderful way to end a dinner.
I was so in heaven with these no bake feta fruit tarts!
And the amazing-ness is not over just yet – Nikos Feta is sending one lucky winner and a guest (please feel free to take me) on a trip to Hawaii to experience the Hawaii Food and Wine Festival!!!! Ahhhhh! You can enter via the Nikos website or on their Facebook page.
- 7-12 pitted dates
- 1½ raw walnuts
- ½ cup raw cashews
- 1 tablespoon honey
- ¼ teaspoon sea salt
- zest from one lemon
- 6 ounces Nikos feta cheese, crumbled and at room temperature
- 3 ounces whipped cream cheese, at room temperature
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- fresh berries, about 2 cups
- 4 mint leaves, chiffonade
- honey, for drizzling
- In a food processor, combine the walnuts and the cashews and pulse until a semi-fine meal is achieved.
- Then, with the food processor running, drop in the dates, one at a time, until the mixture resembles dough. It should hold it's form when pinched with your fingers.
- Add the honey, sea salt, and zest and give one final, quick pulse.
- Line a standard tart pan, or several small tart pans (I used 3.5") with parchment paper.
- Divide the dough between the ans and press using your hands to form a uniform crust. Set in the freezer to chill.
- In a food processor, add the crumbled feta and pulse until small crumbs remain. Add in the cream cheese, honey and lemon juice, and pulse for 405 minutes, scraping down sides as necessary. You should pulse until feta in super creamy.
- Remove the crust from the freezer and divide the whipped feta between each tart evenly. Smooth over the top and refridgerate for 2-3 hours or until firm.
- In a small bowl, combined fresh berries and mint. Mash gently with fork, just to break up a few of the berries.
- Top tarts with crushed berries and drizzle with honey.
- Serve immediately.