In a food processor, blend together the toasted walnuts and pistachios to chop into small pieces. Add in the dates and pulse together. Spoon the mixture evenly into greased mini muffin tins and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling. Place the soaked dates in a food processor, add in 1-2 tbsp hot water and blend until smooth. Spoon or pipe the filling into the prepared shells. Spoon over a little of the melted chocolate and place pecan halves on top. Place in refrigerator and allow tartlets to set up for at least 1 hour before removing from the trays.

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