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This delectable Almond & Medjool Date Tart transforms simple ingredients into a luxurious dessert that tastes indulgent while remaining relatively wholesome. The combination of nutty almond crust with the natural caramel-like sweetness of dates creates a harmonious balance that satisfies sweet cravings without overwhelming the palate.
I first created this tart when hosting a dinner party that included both vegan and gluten-sensitive friends. What started as an accommodation became my go-to impressive dessert that no one realizes is free from dairy, eggs, or refined sugar.
Ingredients
- Almond flour: Provides a nutty base that complements the date filling perfectly look for blanched almond flour for the smoothest texture
- Maple syrup: Adds complexity beyond just sweetness choose pure maple syrup not pancake syrup for best results
- Medjool dates: Create a natural caramel flavor select plump soft dates for the richest filling
- Coconut milk: Gives the filling its creamy texture without dairy the lite version keeps the tart from becoming too rich
- Vanilla bean powder: Infuses aromatic warmth throughout the filling worth seeking out for its intense flavor
- Cornstarch: Helps set the filling to the perfect sliceable consistency
Step-by-Step Instructions
- Prepare the crust:
- Combine almond flour and maple syrup in a large bowl, working them together with a fork. Add water gradually, just until the mixture clumps when pressed between your fingers. The texture should be like wet sand that holds its shape. Press two thirds of this mixture firmly into your tart pan, creating an even layer across the bottom and up the sides. Reserve the remaining third for the topping.
- Create the date base:
- Take your chopped dates and distribute them evenly across the bottom of the prepared crust. This creates a concentrated layer of caramel sweetness that will form a delightful surprise beneath the creamy filling. Make sure to spread them out for even distribution in every slice.
- Blend the filling:
- Combine the remaining dates, coconut milk, vanilla, salt, and cornstarch in a high speed blender. Process until absolutely smooth, which may take 1 to 2 minutes depending on your blender. Stop occasionally to scrape down the sides if necessary. The mixture should be completely free of date pieces and have a pudding like consistency.
- Assemble and bake:
- Pour the silky filling over the chopped date layer, using a spatula to create an even surface. Crumble the reserved crust mixture over the top, creating a rustic streusel like topping. Bake in your preheated oven until the filling is set around the edges but still has a slight jiggle in the center, about 45 minutes. The top should be golden brown.
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This tart reminds me of the date puddings my grandmother used to make, but with a modern twist. When I serve it to guests, I love watching their surprise when I tell them the creamy filling contains no cream at all. The natural sweetness of dates has converted even the most dedicated sugar lovers in my circle.
Make Ahead Tips
This tart actually improves with time in the refrigerator. The flavors meld and the texture becomes perfectly sliceable after an overnight chill. You can prepare it up to two days before serving, making it ideal for dinner parties when you want to focus on the main course. Simply cover with plastic wrap once completely cooled.
Flavor Variations
While the classic version is perfect on its own, you can create wonderful variations by adding spices to the filling. Try a teaspoon of cinnamon for warmth, a quarter teaspoon of cardamom for a subtle exotic note, or even a tablespoon of orange zest for brightness. Each variation highlights different aspects of the dates' natural flavor.
Serving Suggestions
Serve this tart at room temperature or slightly chilled for the best texture. A dollop of coconut whipped cream makes a beautiful presentation, as does a light dusting of cocoa powder. For an extra touch of elegance, garnish with toasted sliced almonds or a few fresh berries to add color contrast.
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A tart that tastes indulgent with a few modern twists—and perfect for sharing with loved ones!
Frequently Asked Questions
- → Can I substitute the almond flour in this tart?
Yes, you can substitute almond flour with other nut flours like hazelnut or cashew flour for a different flavor profile. For a nut-free version, try oat flour, though you may need to adjust the liquid slightly as it absorbs moisture differently than almond flour.
- → Why does the tart need to chill overnight?
Chilling overnight allows the filling to fully set and the flavors to develop properly. The coconut milk and cornstarch mixture needs time to firm up completely, resulting in clean slices and the perfect texture. For best results, don't skip this step.
- → What can I use instead of Medjool dates?
If Medjool dates aren't available, you can substitute with other soft date varieties like Deglet Noor, though you might need more as they're typically smaller and less sweet. In a pinch, dried figs or prunes can work, though they'll provide a different flavor profile.
- → Is there a cornstarch substitute for the filling?
Yes, you can substitute cornstarch with arrowroot powder or tapioca starch in equal amounts. These alternatives work well as thickening agents while maintaining the smooth texture of the filling.
- → Can this tart be made ahead and frozen?
Yes, this tart freezes well for up to 3 months. Wrap individual slices or the whole tart (without the pan) tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving. The texture may change slightly but will still be delicious.
- → What type of coconut milk works best for this tart?
The recipe specifically calls for lite canned coconut milk, which provides creaminess without being too heavy. Full-fat coconut milk will yield an even richer result. Avoid using coconut milk beverages from cartons as they're too watery and won't set properly.