Yield: 2 1/2 cups (enough for one 9-inch pie or tart)
This crust is rich, buttery, and crumbly—perfect for Classic Fresh Fruit Tart.
- 1 cup unsweetened shredded dried coconut
- 1 cup raw walnuts (unsoaked)
- 1/4 teaspoon salt
- 6 pitted medjool dates
Put the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.
Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.