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Almond & Medjool Date Tart

Indulgent Almond & Medjool Date Tart: A Guilt-Free Delight

A delicious Almond & Medjool Date Tart that's vegan, gluten-free, and refined sugar-free, providing a guilt-free dessert option.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups Almond Flour Provides structure and nutty flavor
  • 1/4 cup Maple Syrup Acts as natural sweetener and binding agent
  • 2-3 tablespoons Water Helps to form the dough
For the Filling
  • 1 cup Medjool Dates Sweetens the filling
  • 1 cup Coconut Milk Provides creaminess without dairy
  • 1 teaspoon Vanilla Extract Enhances flavor profile
  • 2 tablespoons Cornstarch Thickens the filling
  • 1/4 teaspoon Sea Salt Balances sweetness
Optional Topping
  • 1/4 cup Extra Crumbled Crust For a delightful streusel effect

Equipment

  • mixing bowl
  • tart pan
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, maple syrup, and water to form a cohesive dough.
  3. Press the dough firmly into the bottom and up the sides of a tart pan.
  4. Bake the crust for 10-12 minutes, or until lightly golden.
  5. In a blender, combine Medjool dates, coconut milk, vanilla extract, sea salt, and cornstarch. Blend until smooth.
  6. Pour the filling into the pre-baked almond crust and smooth the top.
  7. Bake for an additional 30-35 minutes until the filling is set and lightly browned.
  8. Let the tart cool to room temperature, then chill in the refrigerator for at least 1 hour.
  9. Optional: Crumble any extra baked crust on top before serving.

Notes

Ensure the crust is golden before adding the filling to avoid sogginess. Chill the tart to enhance flavor and facilitate easy slicing.