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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to warm up while preparing the tart.
- 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.
- 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.
- Add Chopped Dates Layer: Spread the chopped 8-10 Medjool dates evenly over the crust base to create a natural sweet layer.
- 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.
- 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.
- Add Crust Topping: Sprinkle the reserved remaining dough evenly over the top of the filling to create a crumbly topping layer.
- 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.
- 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.
- 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
