Crust Instructions: 

Preheat oven to 375°F.

Place all crust ingredients in a food processor fitted with the s-blade and pulse for 15 seconds, or until there are no large chunks of nuts left. The nuts should be 1/8” or smaller in size.

Choose a serving/baking option:

Option A) “Tuffins”: tart/muffin hybrids:

Line a muffin tin with cupcake liners, preferably without ridges on the sides (I recommend PaperChef Large Parchment cups). Press a rounded tablespoon onto the bottom of each liner and more than halfway up the sides. Bake 10-13 minutes. Let cool at least 20 minutes before filling. CAREFULLY remove the paper liner. The crust should create a pie crust effect for the filling and you should have little mini pies.

Option B) One large tart:  

Press crust bottom into the bottom of your (preferably) 9” round Pyrex and more than halfway up the sides.  Bake 10-13 minutes. Let cool at least 20 minutes before filling. 

Filling Instructions: 

Combine filling ingredients. Pour into baked crust, not filling beyond the crust border, and bake an additional 25-35 minutes.