Description
This Almond & Medjool Date Tart is a luscious, naturally sweet dessert featuring a buttery almond flour crust and a creamy filling made from coconut milk and Medjool dates. Perfectly balanced with natural sweetness and a hint of vanilla, this tart is baked to perfection, then chilled to develop its rich texture. A wholesome and elegant treat ideal for gluten-free and vegan diets.
Ingredients
Crust
- 3 cups almond flour
- 3 tbsp maple syrup
- 3–4 tbsp water
Filling
- 8–10 pitted Medjool dates, chopped (for layering in the bottom)
- 1 ½ cups 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
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the tart.
- Make crust dough: In a large mixing bowl, combine 3 cups of almond flour and 3 tablespoons of maple syrup. Mix using a fork, gradually adding 3 to 4 tablespoons of water, one tablespoon at a time, until the dough becomes clumpy and holds together when squeezed.
- Form crust base: Press about two-thirds of the dough firmly into a tart pan, ensuring it covers all sides evenly. Reserve the remaining one-third of the dough for the topping later.
- Add chopped dates layer: Spread the 8–10 chopped pitted Medjool dates evenly over the bottom of the crust in the tart pan.
- Prepare filling: In a blender, blend 1 ½ cups of pitted Medjool dates with 2 cups of lite canned coconut milk, ½ teaspoon vanilla bean powder (or 1 teaspoon vanilla extract), a pinch of sea salt, and 1 ½ tablespoons of cornstarch until the mixture is very smooth and creamy.
- Fill tart: Pour the blended date and coconut milk filling evenly over the chopped dates layer in the crust.
- Add topping: Sprinkle the reserved one-third of crust dough evenly over the filling surface to create a crumbly top layer.
- Bake tart: Bake the tart in the preheated oven for approximately 45 minutes until the top is golden and the filling is set.
- Cool and chill: Allow the tart to cool at room temperature, then refrigerate it overnight to fully set before slicing and serving.
- Store: Keep the tart refrigerated and consume within 5 days for best freshness and flavor.
Notes
- You can substitute the lite canned coconut milk with other non-dairy milks, but the light coconut milk provides a richer and creamier filling texture.
- Cornstarch can be replaced with arrowroot starch; however, this substitution may slightly affect the texture of the tart.
