Almond Medjool Date Tart (Print Version)
# Ingredients:
→ Crust
01 -
3-4 tablespoons of water
02 -
3 tablespoons of maple syrup
03 -
3 cups of almond flour
→ Filling
04 -
A pinch of sea salt
05 -
About 15 Medjool dates (1 and 1/2 cups), pitted
06 -
Chopped Medjool dates (8-10, pitted) for layering
07 -
1 and 1/2 tablespoons of cornstarch
08 -
2 cups of lite coconut milk from a can
09 -
1/2 teaspoon vanilla bean powder or 1 teaspoon vanilla extract
# Instructions:
01 -
Get your oven ready by setting it to 375°F (190°C).
02 -
Stir together the almond flour and maple syrup in a big bowl. Slowly add the water, one spoonful at a time, until the mix sticks together when you pinch it.
03 -
Take most of the dough (about two-thirds) and press it into a tart pan. Make sure it covers the sides and bottom evenly. Keep the leftover dough for the topping.
04 -
Scatter the chopped dates over the crust so they’re evenly spread.
05 -
Combine the coconut milk, dates, vanilla, salt, and cornstarch in a blender. Blend until it’s totally smooth.
06 -
Pour the blended mixture into the crust, covering the dates completely. Crumble the saved dough on top.
07 -
Pop it in the oven for around 45 minutes at 375°F (190°C), until it’s golden and firm.
08 -
Let it cool down all the way to room temperature. Then stick it in the fridge overnight before cutting and eating.
09 -
Keep it in the fridge and eat within 5 days.
# Notes:
01 -
Use fresh, soft dates to make blending easy and smooth.
02 -
Leaving it in the fridge overnight locks in flavor and makes slicing cleaner.