A healthier take on a date tart with a luxuriously creamy but refined sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble! Vegan, gluten-free, oil-free.
The fact that this is a tart, not a pie, does make me feel a bit fancy, I must say. There is just an inherent elegance with a tart that pie can’t quite pull off. The fact that I had to go out and buy a tart pan specifically for this recipe does not, however. Nor does the fact that I came dangerously close to buying the set of six mini tart pans instead because they would’ve just been so cute in the photos. I resisted though, so no need to talk about that.
It seems to be one of those obscure forgotten desserts that is vaguely holiday-esque…maybe. I’m not really sure. What I do know is that it involves a crust, chopped dates squished in the bottom, and a layer of typically eggy, sugar-laden custard baked on top. For the custard I swapped all the usual ingredients for a blended mix of more dates, coconut milk, vanilla, sea salt, and a little cornstarch to thicken. I recommend Medjool dates for this recipe because they are extra sweet and soft and delicious baked amidst a sea of sweet custard, but any kind will work.
ALMOND & MEDJOOL DATE TART RECIPE
A healthier take on a date tart with a luxuriously creamy but sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble!
INGREDIENTS
CRUST
FILLING
INSTRUCTIONS
NOTES
*You can use a different non-dairy milk, but the light coconut milk will yield a richer, creamier texture for the filling.
**You can sub arrowroot starch but it may affect the texture slightly.
Recipe Adapted : ALMOND & MEDJOOL DATE TART @ feastingonfruit
The fact that this is a tart, not a pie, does make me feel a bit fancy, I must say. There is just an inherent elegance with a tart that pie can’t quite pull off. The fact that I had to go out and buy a tart pan specifically for this recipe does not, however. Nor does the fact that I came dangerously close to buying the set of six mini tart pans instead because they would’ve just been so cute in the photos. I resisted though, so no need to talk about that.
It seems to be one of those obscure forgotten desserts that is vaguely holiday-esque…maybe. I’m not really sure. What I do know is that it involves a crust, chopped dates squished in the bottom, and a layer of typically eggy, sugar-laden custard baked on top. For the custard I swapped all the usual ingredients for a blended mix of more dates, coconut milk, vanilla, sea salt, and a little cornstarch to thicken. I recommend Medjool dates for this recipe because they are extra sweet and soft and delicious baked amidst a sea of sweet custard, but any kind will work.
ALMOND & MEDJOOL DATE TART RECIPE
A healthier take on a date tart with a luxuriously creamy but sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble!
INGREDIENTS
CRUST
- 3 cups almond flour
- 3 tbsp maple syrup
- 3-4 tbsp water
FILLING
- 8-10 pitted Medjool dates (for layering in the bottom, chopped)
- 1 ½ cup pitted Medjool dates (about 15)
- 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
- Preheat the oven to 375F.
- In a large mixing bowl, combine the almond flour and maple syrup. Mix with a fork adding the water 1 tablespoon at a time until the texture is clumpy and holds together when squeezed.
- Press 2/3 of the dough into a tart pan, making sure to cover all sides evenly and reserving 1/3 of the dough for the topping.
- Spread the chopped dates into the bottom of crust.
- Blend the 1 1/2 cup of dates with the coconut milk, vanilla, salt, and cornstarch until very smooth.
- Pour into the crust. Spread evenly, covering the chopped dates.
- Sprinkle on the remaining crust mixture.
- Bake for approximately 45 mins at 375F.
- Let it cool, then chill overnight before slicing and eating.
- Keep in the fridge for up to 5 days.
NOTES
*You can use a different non-dairy milk, but the light coconut milk will yield a richer, creamier texture for the filling.
**You can sub arrowroot starch but it may affect the texture slightly.
Recipe Adapted : ALMOND & MEDJOOL DATE TART @ feastingonfruit