Pin it
This craveable Almond and Medjool Date Tart takes super basic stuff and turns it into a fancy treat you’ll actually feel good about eating. The buttery almond base mixes with tender dates for a not-too-sweet bite that curbs dessert cravings but won’t make you feel stuffed.
This all started at a party I threw for friends who are gluten-free and vegan. Honestly, I kept making this tart long after, since everyone loves it and nobody guesses it skips all the usual dairy or eggs.
Dreamy Ingredients
- Coconut milk: Gives the center a lush, silky feel but keeps things dairy-free. Go with a light version or it'll get too heavy.
- Medjool dates: These make everything taste like caramel. Pick out those super soft, chubby ones for ultimate flavor.
- Maple syrup: Not only sweet, it adds a deep, cozy taste. Get the real kind for best results, not pancake syrup.
- Vanilla bean powder: Brings a bold kick of spice and depth. If you can find it, it's worth using.
- Almond flour: Your bottom layer gets that nutty goodness. Blanched almond flour means your base stays smooth.
- Cornstarch: Makes sure your tart stays put and slices clean, kind of like a pudding you can cut.
Simple How-To Steps
- Bake it all together:
- Pour the thick filling over the date bits, smooth everything with a spatula, and sprinkle your extra crust mix on top for a crumbly finish. Bake it up until the sides are firm but the center just gently moves if you wiggle the pan, usually about 45 minutes. The top will turn a light golden shade.
- Get your filling blended:
- Add coconut milk, leftover dates, vanilla, salt, and cornstarch to your blender. Hit go and keep mixing until it's smooth as can be—maybe up to a minute or two. Scrape down if you have to, and check for sneaky date chunks.
- Make the bottom layer:
- Stir almond flour and maple syrup in a big bowl, then add just enough water so the mix sticks when pressed. You want it to hold together, kinda like wet sand. Press two-thirds of this into your pan, making sure it covers the bottom and sides. Keep the other third for your crumbly top later.
- Layer those dates:
- Evenly scatter chopped dates right onto your crust. This way you get a pop of that caramel taste in every single bite. Spread ‘em out to cover the bottom.
Pin it
This treat takes me back to when my grandma baked date pudding but adds a fresh spin. When folks dig in, their faces light up when I say there’s not even a bit of cream inside. Dates really do wow even my most sugar-obsessed pals.
Chill-Out Tips
Actually, letting this tart chill overnight in the fridge only makes it better. It gets firmer and flavors blend together like magic. Make it up to two days ahead so you can actually enjoy your party, not just cook. Just cover up tight with plastic wrap after it cools all the way.
Fun Flavors
The usual way is delish, but mixing in some spices or zest changes up the whole vibe. Try a bit of cinnamon for coziness, a dash of cardamom for something different, or maybe toss in orange zest for a hit of sunshine. Every mix-in makes the dates taste brand new.
How to Serve
It’s great cold or at room temp—do what you like. Pop on a spoonful of coconut whipped cream, or lightly shake some cocoa over the top if you want to get fancy. Some toasted almonds or fresh berries make it look next-level, too.
Pin it
Here’s a dessert that feels rich but stays light, and it’s always a crowd-pleaser at our table!
Frequently Asked Questions
- → Can I use something else instead of almond flour?
Yep, you can swap almond flour with any nut flour you have handy, like hazelnut or cashew. If you want it nut-free, oat flour does the trick, but you might need to add less liquid since oats soak up more.
- → Why should I let the tart chill all night?
Letting it chill overnight helps the middle firm up all the way and lets the flavors blend. The coconut milk and thickener need time to set. If you rush it, the slices might not hold shape. So, give it a good rest for best results.
- → What other dates work if I don’t have Medjool?
If you can’t find Medjool dates, try Deglet Noor (they’re smaller and not as sweet, so use a bit more). Figs or prunes come close in texture, but give a different taste. Go with what you like best.
- → Is there another thickener I can use instead of cornstarch?
Sure thing! Arrowroot or tapioca starch work just as fine in the same amount. They’ll thicken the filling while keeping everything silky smooth.
- → Can I freeze this tart for later?
Absolutely, it freezes nicely for about three months. Break into slices or keep it whole (no pan), then double-wrap in plastic and foil. Let it thaw overnight in the fridge before munching. It might be a tad different in texture, but still tasty.
- → What’s the best coconut milk to use here?
You’ll want canned lite coconut milk for a creamy but not-too-rich result. If you like it extra rich, full-fat works too. Don’t use the stuff in a carton though—it’s too watery and won’t hold up.