In a food processor, pulse walnuts with flour, sugar, salt, and pepper until finely ground. Add butter and blend until butter is distributed in pea size or less pieces. Add water 1 tbs at a time, pulsing after each addition until dough just forms. Bring into disc, cover with plastic wrap and refrigerate for at least 30 minutes.

In a medium sauce pan, bring all jam ingredients together over med-low heat. Cook, stirring occasionally until reduced and thick, 30-40 minutes (this takes longer because of low sugar). It can also be done faster over higher heat but needs more active maintenance so that it does not burn. Set aside and allow to cool.

Preheat oven to 325Roll dough on a well floured surface to a little over 1/8” thick. Cut 2 ½” circles and place in mini muffin tins.* Gently press into the corners and prick the bases a couple times with a fork. Chill until ready for the oven.

Bake for 20-25 minutes until just starting to brown on the edges. Cool in the tins for at least 5 minutes before removing to cool completely.

Combine goat cheese (can be cold), room temperature cream cheese, and salt in a large bowl. Whip with a hand mixer until well blended. Add cream and beat until fluffy. Cover and return to fridge to chill.

Once everything is cool, fold plum jam into cheese mix until streaky (there should still be defined areas of whipped cheese and sticky jam). Pipe (or dollointo walnut cups.

Sprinkle with thinly sliced mint and a tiny drizzle of olive oil. Serve the same day.