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Almond & Medjool Date Tart Recipe

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4.3 from 15 reviews

This Almond & Medjool Date Tart is a naturally sweet, gluten-free dessert featuring a crumbly almond flour crust layered with rich Medjool dates and a creamy coconut milk filling. It’s vegan-friendly, refined sugar-free, and perfect for a wholesome treat that requires no baking of the filling itself, just a gentle bake to set the tart.

Ingredients

Crust and Topping

  • 3 cups almond flour
  • 3 tbsp maple syrup
  • 3–4 tbsp water
  • 8–10 pitted Medjool dates, chopped (for layering in the bottom)

Filling

  • 1 ½ cups pitted Medjool dates (about 15 whole dates)
  • 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

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the tart.
  2. Make Dough: In a large mixing bowl, combine almond flour and maple syrup. Gradually add water, one tablespoon at a time, mixing with a fork until the dough becomes clumpy and holds together when pressed.
  3. Form Crust: Press about two-thirds of the dough evenly into the bottom and up the sides of a tart pan, reserving the remaining one-third dough for the topping.
  4. Add Chopped Dates: Spread the chopped Medjool dates evenly over the pressed crust base.
  5. Prepare Filling: Using a blender, combine 1 ½ cups of pitted Medjool dates, coconut milk, vanilla, sea salt, and cornstarch. Blend until completely smooth and creamy.
  6. Assemble Tart: Pour the smooth date and coconut milk mixture over the crust and chopped dates, spreading evenly to cover the entire surface.
  7. Add Topping: Sprinkle the remaining reserved dough evenly over the filling to form a crumbly topping.
  8. Bake: Place the tart in the preheated oven and bake for approximately 45 minutes or until the topping is golden and the filling is set.
  9. Cool and Chill: Remove the tart from the oven and let it cool completely. Then refrigerate overnight to firm up the filling and allow flavors to meld.
  10. Serve and Store: Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.

Notes

  • For the best results, use fresh, high-quality Medjool dates for natural sweetness and texture.
  • You can substitute vanilla bean powder with pure vanilla extract if preferred.
  • The chilled overnight step is essential for the filling to set properly.
  • This tart is gluten-free and vegan, making it suitable for a range of dietary needs.
  • Be careful not to add too much water to the dough; the right consistency should hold when pressed but not be sticky.

Find it online: https://bitezly.com/almond-and-medjool-date-tart-recipe/