Name: Almond & Medjool Date Tart Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-491883H23M6S
Cuisine: Vegan
Ingredients: 3 cups almond flour; 3 tbsp maple syrup; 3-4 tbsp water; 8-10 pitted Medjool dates, chopped (for layering); 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

Jump to Recipe

Introduction

This Almond & Medjool Date Tart is a naturally sweet, creamy dessert that combines the rich flavors of almonds and dates into a delightful treat. With a crumbly almond crust and a luscious date filling, it’s perfect for a wholesome dessert or a special occasion.

The image shows a crumb-topped pie cut into slices on a white marbled surface. The pie has three visible layers: a golden brown crust forming the bottom and edges, a smooth caramel or fruit filling in the middle with a warm brown tone, and a rough, crumbly topping in light beige scattered evenly on top. The pie is missing one slice, leaving a gap that reveals the dark pan underneath. Some crumbs are scattered near the pie on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)
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

Step 1: Preheat the oven to 375°F (190°C).
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.
Step 3: Press two-thirds of the dough evenly into a tart pan, covering the base and sides. Reserve the remaining dough for the topping.
Step 4: Spread the chopped 8-10 Medjool dates evenly over the bottom of the crust.
Step 5: In a blender, combine 1 ½ cups of Medjool dates, coconut milk, vanilla, sea salt, and cornstarch. Blend until completely smooth.
Step 6: Pour the blended date mixture over the layered dates in the crust. Spread it evenly.
Step 7: Sprinkle the remaining dough over the top of the filling as a crumbly topping.
Step 8: Bake the tart in the preheated oven for about 45 minutes, until the top is lightly golden and set.
Step 9: Allow the tart to cool completely, then refrigerate overnight to set before slicing and serving.
Step 10: Store the tart in the refrigerator for up to 5 days.

Tips & Variations

For a nuttier crust, toast the almond flour lightly before mixing.
Substitute coconut milk with almond or oat milk for a different flavor profile.
If you prefer a firmer tart, reduce the coconut milk by ¼ cup.
Top with sliced almonds or a drizzle of maple syrup before serving for added texture and sweetness.

Storage

Keep the tart refrigerated in an airtight container for up to 5 days. For best texture and flavor, allow it to come to room temperature for 15 minutes before serving. You can also freeze the tart for up to 1 month; thaw in the refrigerator overnight before enjoying.

How to Serve

A close-up of a single slice of crumb-topped pie on a clean white plate shows three main layers: a firm, light golden-brown crust base; a soft, slightly translucent middle filling with visible chunks of cooked fruit in warm brown and amber hues; and a thick crumb topping that is pale golden with small, uneven clumps covering the entire slice. The slice is cut from the larger pie in the background, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates instead of Medjool?

Medjool dates are preferred for their softness and caramel-like flavor, but you can use other soft dates. If your dates are dry, soak them in warm water for 10 minutes before using.

Is this tart gluten-free and vegan?

Yes, this tart is naturally gluten-free since it uses almond flour instead of wheat. It is also vegan, using plant-based ingredients like maple syrup and coconut milk instead of dairy.