Almond & Medjool Date Tart Recipe

Introduction

This Almond & Medjool Date Tart is a delightful combination of nutty, sweet, and creamy flavors. With a simple almond flour crust, a layer of chopped dates, and a smooth date-coconut filling, it’s a naturally sweet dessert perfect for any occasion.

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 cups pitted Medjool dates (about 15, for the filling)
• 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. Mix with a fork, adding water one tablespoon at a time until the dough is 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 one-third of the dough for the topping.
4. Step 4: Spread the chopped dates evenly over the bottom of the crust.
5. Step 5: Blend 1 ½ cups of whole Medjool dates with the coconut milk, vanilla, sea salt, and cornstarch until the mixture is very smooth.
6. Step 6: Pour the blended filling over the chopped dates in the crust, spreading it out evenly.
7. Step 7: Sprinkle the reserved dough evenly on top of the filling as a crumble topping.
8. Step 8: Bake the tart for about 45 minutes at 375°F until the topping is golden and the filling is set.
9. Step 9: Let the tart cool completely, then chill it overnight in the refrigerator before slicing and serving.
10. Step 10: Store the tart in the refrigerator for up to 5 days.

Tips & Variations

• Use vanilla bean powder for a more intense vanilla flavor, or vanilla extract as a convenient substitute.
• Ensure the dough is not too wet; add water gradually to achieve the right texture for pressing.
• For a nuttier crust, lightly toast the almond flour before mixing.
• Add a pinch of cinnamon or nutmeg in the filling for a warm spice variation.

Storage

Keep the tart refrigerated in an airtight container for up to 5 days. Chilling overnight helps the filling set and enhances the flavors. To serve, slice chilled or bring to room temperature for a softer texture. Reheat individual slices gently if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of dates for this tart?

Medjool dates are preferred for their rich sweetness and soft texture, but you can substitute with other soft, pitted dates. If using drier dates, soak them briefly in warm water before blending.

Is this tart suitable for a vegan diet?

Yes, this recipe is naturally vegan, using maple syrup as the sweetener and coconut milk for creaminess. Make sure to use a vegan-friendly cornstarch if needed.

Almond & Medjool Date Tart Recipe

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★★★★★

4.8 from 138 reviews

This Almond & Medjool Date Tart is a naturally sweet, grain-free dessert featuring a buttery almond flour crust layered with rich, creamy date filling. The combination of almond flour and Medjool dates creates a moist and flavorful tart that is refined sugar-free and perfect for a wholesome treat. Baked to golden perfection and chilled to set, it offers a luscious texture with a hint of vanilla and coconut, making it a deliciously healthy dessert option.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: Overnight (approx. 12 hours including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust & Topping

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

Filling & Layer

• 8–10 pitted Medjool dates, chopped (for layering in the bottom)
• 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

1. Preheat the oven: Set your oven to 375°F (190°C) to ensure it is ready for baking the tart.
2. Prepare the dough: In a large bowl, mix the almond flour and maple syrup. Add water gradually, one tablespoon at a time, stirring with a fork until the dough becomes clumpy and holds together when pressed.
3. Form the crust: Press about two-thirds of the dough evenly into a tart pan, covering all sides and the bottom. Reserve the remaining one-third of the dough for the topping.
4. Add the chopped dates: Evenly spread the chopped Medjool dates over the bottom of the crust layer.
5. Make the filling: In a blender, combine the remaining whole Medjool dates, lite coconut milk, vanilla, sea salt, and cornstarch. Blend thoroughly until the mixture is completely smooth and creamy.
6. Assemble the tart: Pour the blended filling over the chopped dates and spread evenly across the crust base.
7. Add the topping: Sprinkle the reserved one-third of dough evenly over the surface of the filling, creating a crumbly topping layer.
8. Bake: Place the tart in the preheated oven and bake for approximately 45 minutes, until the topping is golden and the filling is set.
9. Cool and chill: Remove the tart from the oven and allow it to cool to room temperature. Then refrigerate overnight to let the tart fully set and flavors meld.
10. Store and serve: Slice and enjoy chilled. Keep any leftovers refrigerated for up to 5 days.

Notes

• Use lite canned coconut milk to keep the filling creamy without excess fat.
• Vanilla bean powder can be substituted with vanilla extract for convenience.
• Ensure dates are pitted and soft for easiest blending and best texture.
• If dough is too dry, add water in small increments to achieve the right consistency.
• Chilling overnight is essential for setting the tart firmly and enhancing flavor.
• This tart is naturally gluten-free and refined sugar-free.

Keywords: Almond flour tart, Medjool date dessert, gluten free tart, vegan dessert, coconut milk tart, healthy dessert, natural sweeteners