This delicious crust is made with nutrient-rich, heart-healthy almonds and sticky dates. Use a semisoft date, like medjool; add a splash of water, if necessary, to help dry ingredients hold together.
Fill with mango sorbet as shown, or with any seasonal fruit as indicated in the recipe; try persimmons, strawberries, kiwifruit, blueberries, raspberries, or Asian pear when available. Substitute your favorite nut, such as cashew, pecan, or Brazil nut, for the almonds. If you don’t have a tartlet pan, you can make larger versions in muffin cups; use about 4 tablespoons crust for each, and dice the fruit a bit larger.