No Bake Honey Nectarine Tarts

Because of the heat, I wanted to avoid turning on the stove or oven, and wanted to see if there were any no bake tart crusts and found this one at The Kitchn. 

Now, let me tell you I despise prunes. When I was a kid, my mom made the most beautiful and delicious looking chocolate banana cream pie, the recipe on the cover of Cooking Light. Then I bit into it, expecting lucious chocolate, and got a mouthful of prunes. Traumatizing, perhaps?

Thus, I couldn’t believe that I was actually buying prunes. But the picture was so beautiful I had to try it.

The crust originally called for lots of ingredients I didn’t have, like sunflower seeds, flax seeds, etc for the crust so I used nuts. I used my mini tart pans with removable bottoms so it was easy to take out.

The nectarines were hard to arrange in a rose because they were so crisp, but who cares, because they were SO delicious in the end – love that crunch! However, I do think riper peaches/nectarines would be easier. Happy (non) baking!

Honey Nectarine Tarts with No Bake Coconut Crust

Ingredients
CRUST
1/2 cup combination of nuts (1/2 cup pecans + 1/2 cup almonds, etc)
1/2 cup pitted prunes, chopped (plus more if needed)
1/4 cup shredded sweetened coconut

FILLING
1/4 cup plain yogurt

1/4 cup heavy whipping cream

honey, to desired sweetness
1 nectarine (or peach), thinly sliced

Directions
To prepare the crust, place the nuts and coconut in a blender and pulse until ground. Add prunes and blend until well combined and sticky enough to hold together. If necessary, add more prunes to get the right consistency. Divide the mixture between removable bottom tart pans and press evenly onto the bottom and up the sides. Refrigerate or freeze for 2-4 hours to harden.

Beat heavy whipping cream until stiff peaks. Fold with plain yogurt and honey, then fill the crust. Thinly slice the nectarine and arrange the slices on top of the cream in concentric circles. 

Gently remove the tart shells from their pans and serve.