|A rich, buttery crust for any kind of fruit tart.|
|Yield||1 9-inch crust|
|Directions||Process coconut, walnuts, and salt until finely ground.
Add dates and continue processing just until everything starts sticking together.
Transfer to the pie plate and spread the crumbs evenly, then press into a ¼-inch thick layer on the bottom and along the outside of the pie plate
Your shortbread crust is ready to be filled.
|Notes||Use this crust to make lemon tart, orange tart, or fresh fruit tart.
Adapted from Raw for Dessert, by Jennifer Cornbleet – read my review.
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