Almond & Medjool Date Tart Recipe

Introduction

This Almond & Medjool Date Tart is a delightful blend of nutty almond flour and naturally sweet dates, creating a luscious, creamy dessert that’s both satisfying and wholesome. Perfect for those seeking a dairy-free treat with rich flavors and a tender crumb.

Ingredients

• 3 cups almond flour
• 3 tbsp maple syrup
• 3-4 tbsp water
• 8-10 pitted Medjool dates, chopped (for layering in the bottom)
• 1 ½ cup pitted Medjool dates (about 15), whole
• 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. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine the almond flour and maple syrup. Add the water one tablespoon at a time, mixing with a fork until the dough becomes clumpy and holds together when squeezed.
3. Step 3: Press two-thirds of the dough evenly into a tart pan, covering all sides. Reserve the remaining third for the topping.
4. Step 4: Spread the chopped dates evenly over the bottom of the crust.
5. Step 5: In a blender, combine the 1 ½ cups of whole dates, coconut milk, vanilla, sea salt, and cornstarch. Blend until very smooth.
6. Step 6: Pour the blended mixture over the chopped dates in the crust and spread evenly.
7. Step 7: Sprinkle the reserved crust mixture over the top.
8. Step 8: Bake for approximately 45 minutes at 375°F, until the topping is lightly golden and set.
9. Step 9: Let the tart cool completely, then chill overnight in the refrigerator before slicing and serving.
10. Step 10: Store the tart in the fridge for up to 5 days for best freshness.

Tips & Variations

• For a nuttier crust, lightly toast the almond flour before mixing.
• If you don’t have vanilla bean powder, vanilla extract works just as well.
• Use fresh, soft Medjool dates for optimal sweetness and texture.
• Swap maple syrup for agave or honey if preferred.

Storage

Keep the tart refrigerated in an airtight container for up to 5 days. It is best served chilled and can be sliced more easily after fully chilling. To reheat slightly, warm a slice gently in the microwave for 10–15 seconds, but it’s delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour instead of almond flour?

Almond flour provides a moist, tender texture and nutty flavor essential to this tart. Substituting other flours may change the texture and taste; if using a different flour, expect a firmer crust and adjust moisture accordingly.

Is this tart suitable for a vegan diet?

Yes, this tart is completely vegan when using maple syrup and coconut milk, making it a great option for plant-based diets.

Almond & Medjool Date Tart Recipe

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★★★★★

4.4 from 124 reviews

• Author: Charlotte
• Total Time: 12 hours 5 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Almond & Medjool Date Tart is a deliciously rich and naturally sweet dessert featuring a buttery almond flour crust layered with chopped Medjool dates and a creamy coconut milk-date custard. Perfectly baked to a golden finish and chilled overnight for the ideal slice, this tart is a wholesome treat free from refined sugars and dairy.

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Ingredients

Scale 1x2x3x

Crust Ingredients

• 3 cups almond flour
• 3 tbsp maple syrup
• 3–4 tbsp water

Filling Ingredients

• 8–10 pitted Medjool dates, chopped (for layering at the bottom)
• 1 ½ cups 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

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Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to warm up while preparing the tart.
2. Prepare the Crust Dough: In a large mixing bowl, combine almond flour and maple syrup. Gradually add 3 to 4 tablespoons of water one tablespoon at a time, mixing with a fork until the dough becomes clumpy and holds together when squeezed.
3. Form Tart Base: Press two-thirds of the prepared dough evenly into the bottom and sides of a tart pan, creating a uniform crust shell, reserving the remaining one-third of the dough for the topping.
4. Add Chopped Dates Layer: Spread the chopped 8-10 Medjool dates evenly over the crust base to create a natural sweet layer.
5. Blend Filling Mixture: In a blender or food processor, blend 1 ½ cups of pitted Medjool dates with 2 cups of lite canned coconut milk, vanilla bean powder (or extract), a pinch of sea salt, and cornstarch until very smooth and creamy.
6. Fill Tart: Pour the blended date and coconut milk mixture over the chopped dates in the crust. Spread it evenly to cover the base completely.
7. Add Crust Topping: Sprinkle the reserved remaining dough evenly over the top of the filling to create a crumbly topping layer.
8. Bake Tart: Place the tart in the preheated oven and bake for about 45 minutes at 375°F (190°C) until the topping is golden and the filling is set.
9. Cool and Chill: Remove the tart from the oven and let it cool to room temperature. Then refrigerate it overnight to allow the filling to set fully and flavors to meld.
10. Serve and Store: Slice and serve chilled. Keep any leftovers refrigerated for up to 5 days for optimal freshness.

Notes

• Use lite canned coconut milk to keep the filling lighter; full-fat coconut milk will make it richer but also higher in fat.
• If you don’t have vanilla bean powder, vanilla extract is a perfect substitute.
• The cornstarch acts as a thickening agent to help the filling set after baking and chilling.
• Make sure the dates are pitted to avoid any biting into pits in the tart.
• This tart is naturally gluten-free and vegan, thanks to almond flour and coconut milk.
• Chilling overnight is important for the tart to firm up for neat slicing.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Keywords: almond flour tart, Medjool date tart, vegan dessert, gluten free dessert, coconut milk tart, healthy tart recipe, natural sweet dessert