Namaste Saturday: Gluten-Free Blackberry Tart

I finally know what to do with those blackberries I meant to make margaritas with!

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Blackberry Tart (Gluten-Free)

Prep and time around 30 minutes, chilling time: 3hours

Crust

 2 ½ cups walnuts  

1 ½ cups pitted dates

Filling

5 cups fresh or frozen blackberries

3 TBS honey or agave nectar

1 ½ TBS cornstarch

2 TBS water, or juice from frozen berries

Directions:

Combine walnuts and dates in food processor.  Process until well mixed and ground, but not smooth.  Press into a 9 inch tart pan or individual tart cups.  Set in refrigerator while making the filling. 

If you are using frozen blackberries make sure they are completely thawed.  Place 2 cups of the berries, thickener, water or juice in bender.  Blend into a puree.  Place in a small saucepan along with honey and cook puree over medium heat stirring constantly for about 3-4 minutes. (cornstarch needs to boil 30 sec to remove starchy taste).  Remove from heat.  Mix with rest of the blackberries and fill tart shell.  Refrigerate covered for at least 3 hours.