Get ready to embark on a culinary journey that combines the rich, caramel-like sweetness of Medjool dates with the nutty crunch of almonds in a show-stopping tart that's both elegant and surprisingly easy to make. This Middle Eastern-inspired dessert is not just a treat for your palate, but a symphony of textures and flavors that will transport you to a world of luxurious indulgence. Whether you're a seasoned baker or a curious food lover, this Almond Medjool Date Tart promises to be your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 1 cup Medjool dates, pitted
- 1/2 cup almond butter
- 1/4 cup chopped almonds
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your tart crust will bake evenly and achieve a golden color.
- In a medium mixing bowl, combine 1 1/2 cups of almond flour, 1/4 cup of melted coconut oil, 1/4 cup of maple syrup, and 1/2 teaspoon of salt. Mix well until all ingredients are fully incorporated and form a crumbly dough.
- Press the almond flour mixture firmly into the bottom and up the sides of a tart pan (about 9 inches in diameter). Use your fingers or the back of a measuring cup to create an even layer. Make sure to press it down well to form a solid crust.
- Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden. Keep an eye on it to prevent burning.
- While the crust is baking, prepare the filling. In a food processor, combine 1 cup of pitted Medjool dates and 1/2 cup of almond butter. Blend until the mixture is smooth and creamy. If the mixture is too thick, you can add a small amount of water to help it blend.
- Once the crust is done baking, remove it from the oven and let it cool for a few minutes. Then, spread the date and almond butter mixture evenly over the cooled crust, smoothing it out with a spatula.
- Sprinkle 1/4 cup of chopped almonds on top of the filling for added crunch and flavor. You can also press them gently into the filling to ensure they stick.
- Return the tart to the oven and bake for an additional 10-15 minutes, or until the filling is warm and slightly set.
- Once baked, remove the tart from the oven and allow it to cool completely at room temperature. This will help the filling set further.
- Once cooled, slice the tart into 8 equal servings. You can serve it as is or with a dollop of coconut whipped cream or yogurt for extra indulgence.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips
- Use fresh, high-quality Medjool dates for the best flavor and natural sweetness.
- Make sure your coconut oil is fully melted and at room temperature when mixing the crust.
- Press the crust mixture firmly and evenly to ensure a solid, crisp base.
- If your date filling is too thick, add water sparingly to achieve a smooth consistency.
- Allow the tart to cool completely before slicing to help the filling set properly.
- For a more decadent presentation, garnish with a light dusting of powdered sugar or a drizzle of honey.
- This tart can be made ahead and stored in the refrigerator, making it perfect for dinner parties or meal prep.
- For a vegan version, ensure all ingredients are plant-based and use coconut cream as a topping.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 8g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 0mg
