ALMOND & MEDJOOL DATE TART

A healthier take on a date tart with a luxuriously creamy but refined sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble! Vegan, gluten-free, oil-free.

The fact that this is a tart, not a pie, does make me feel a bit fancy, I must say. There is just an inherent elegance with a tart that pie can’t quite pull off. The fact that I had to go out and buy a tart pan specifically for this recipe does not, however. Nor does the fact that I came dangerously close to buying the set of six mini tart pans instead because they would’ve just been so cute in the photos. I resisted though, so no need to talk about that.


It seems to be one of those obscure forgotten desserts that is vaguely holiday-esque…maybe. I’m not really sure. What I do know is that it involves a crust, chopped dates squished in the bottom, and a layer of typically eggy, sugar-laden custard baked on top. For the custard I swapped all the usual ingredients for a blended mix of more dates, coconut milk, vanilla, sea salt, and a little cornstarch to thicken. I recommend Medjool dates for this recipe because they are extra sweet and soft and delicious baked amidst a sea of sweet custard, but any kind will work.

ALMOND & MEDJOOL DATE TART RECIPE

A healthier take on a date tart with a luxuriously creamy but sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble!


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 the oven to 375F.
  2. In a large mixing bowl, combine the almond flour and maple syrup. Mix with a fork adding the water 1 tablespoon at a time until the texture is clumpy and holds together when squeezed.
  3. Press 2/3 of the dough into a tart pan, making sure to cover all sides evenly and reserving 1/3 of the dough for the topping.
  4. Spread the chopped dates into the bottom of crust.
  5. Blend the 1 1/2 cup of dates with the coconut milk, vanilla, salt, and cornstarch until very smooth.
  6. Pour into the crust. Spread evenly, covering the chopped dates.
  7. Sprinkle on the remaining crust mixture.
  8. Bake for approximately 45 mins at 375F.
  9. Let it cool, then chill overnight before slicing and eating.
  10. Keep in the fridge for up to 5 days.

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 sub arrowroot starch but it may affect the texture slightly.

Recipe Adapted : ALMOND & MEDJOOL DATE TART @ feastingonfruit

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