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Almond & Medjool Date Tart

Almond & Medjool Date Tart: A Decadent Vegan Delight

Enjoy this Almond & Medjool Date Tart, a decadent and healthy vegan dessert that combines a buttery almond crust with a creamy Medjool date filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Almond Crust
  • 2 cups Almond Flour Can be substituted with ground almonds.
  • 1/4 cup Maple Syrup For refined sugar-free, consider using nut butter.
  • 3 tablespoons Water Use as needed for dough consistency.
For the Filling
  • 1 cup Medjool Dates Preferred for their softness.
  • 1 cup Coconut Milk Light milk works well, regular is richer.
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Sea Salt Balances sweetness.
  • 2 tablespoons Cornstarch Arrowroot starch can be an alternative.

Equipment

  • 11-inch tart pan
  • Blender
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine almond flour, maple syrup, and water until a cohesive dough forms. Press the dough into the base of an 11-inch tart pan.
  2. Preheat oven to 350°F (175°C). Allow about 10-15 minutes to reach this temperature.
  3. In a blender, combine Medjool dates, coconut milk, vanilla extract, sea salt, and cornstarch. Blend until smooth and creamy.
  4. Spread chopped Medjool dates over the prepared crust and pour the blended filling over the top.
  5. Bake for 45 minutes until the filling is set with a slight jiggle and the crust is lightly golden.
  6. Remove from oven and let cool completely in the pan for at least 1-2 hours before serving.

Notes

Use quality Medjool dates for optimal sweetness. Monitor bake time for different pan sizes. Allow tart to cool completely before slicing for better texture.