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Almond & Medjool Date Tart Recipe

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4.2 from 20 reviews

This Almond & Medjool Date Tart is a healthier, sugar-free dessert featuring a luxuriously creamy coconut and date filling nestled in a buttery, oil-free almond crust topped with a crunchy crumble. Perfect for those seeking a naturally sweetened treat with wholesome ingredients.

Ingredients

Crust

  • 3 cups almond flour
  • 3 tbsp maple syrup
  • 3–4 tbsp water

Filling

  • 8–10 pitted Medjool dates (for layering in the bottom, chopped)
  • 1 ½ cup pitted Medjool dates (about 15)
  • 2 cups lite canned coconut milk*
  • ½ tsp vanilla bean powder (or 1 tsp vanilla extract)
  • Pinch of sea salt
  • 1 ½ tbsp cornstarch**

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the tart.
  2. Prepare crust dough: In a large mixing bowl, combine the almond flour and maple syrup. Mix well with a fork, then gradually add water one tablespoon at a time until the dough becomes clumpy and holds together when squeezed.
  3. Form tart base: Press two-thirds of the dough evenly into all sides of a tart pan to create the crust. Reserve the remaining one-third of the dough for the topping crumble.
  4. Add date layer: Spread the chopped 8–10 Medjool dates evenly over the bottom of the crust layer for texture and sweetness.
  5. Blend filling: In a blender or food processor, combine 1 ½ cups of whole pitted Medjool dates with the lite canned coconut milk, vanilla bean powder (or vanilla extract), sea salt, and cornstarch. Blend until the mixture is very smooth and creamy.
  6. Assemble tart: Pour the blended filling evenly over the date layer in the crust. Then, sprinkle the reserved one-third of the crust dough over the filling to create the crumble topping.
  7. Bake tart: Place the tart in the preheated oven and bake for approximately 45 minutes at 375°F until the top is golden and set.
  8. Cool and chill: Allow the tart to cool completely at room temperature, then chill it overnight in the refrigerator before slicing and serving to achieve the best texture and flavor.
  9. Store: Keep the tart refrigerated and consume within 5 days for optimal freshness.

Notes

  • You can use a different non-dairy milk, but the light coconut milk will yield a richer, creamier texture for the filling.
  • You can substitute arrowroot starch for cornstarch, but it may slightly affect the texture.

Find it online: https://flavorspath.com/almond-and-medjool-date-tart-recipe/