Almond & Medjool Date Tart Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it is ready for baking the tart.
- 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.
- 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.
- Add the chopped dates: Evenly spread the chopped Medjool dates over the bottom of the crust layer.
- 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.
- Assemble the tart: Pour the blended filling over the chopped dates and spread evenly across the crust base.
- Add the topping: Sprinkle the reserved one-third of dough evenly over the surface of the filling, creating a crumbly topping layer.
- Bake: Place the tart in the preheated oven and bake for approximately 45 minutes, until the topping is golden and the filling is set.
- 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.
- 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
