Almond & Medjool Date Tart (Print Version)
# Ingredients:
→ Crust
01 -
3 cups almond flour
02 -
3 tbsp maple syrup
03 -
3-4 tbsp water
→ Filling
04 -
8-10 pitted Medjool dates, chopped (for layering)
05 -
1 ½ cups pitted Medjool dates (approximately 15)
06 -
2 cups lite canned coconut milk
07 -
½ tsp vanilla bean powder (or 1 tsp vanilla extract)
08 -
Pinch of sea salt
09 -
1 ½ tbsp cornstarch
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large mixing bowl, combine the almond flour and maple syrup. Mix with a fork, adding water one tablespoon at a time until the texture becomes clumpy and holds together when squeezed.
03 -
Press two-thirds of the dough into a tart pan, ensuring even coverage on bottom and sides. Reserve the remaining third for topping.
04 -
Spread the chopped dates evenly across the bottom of the crust.
05 -
Blend 1½ cups of dates with coconut milk, vanilla, salt, and cornstarch until completely smooth.
06 -
Pour the blended filling into the crust, spreading evenly to cover the chopped dates. Sprinkle the reserved crust mixture on top.
07 -
Bake for approximately 45 minutes at 375°F (190°C) until golden and set.
08 -
Allow to cool completely at room temperature, then refrigerate overnight before slicing and serving.
09 -
Store in refrigerator for up to 5 days.
# Notes:
01 -
For best results, ensure dates are soft and fresh for optimal blending.
02 -
Chilling overnight allows flavors to develop and ensures clean slices.