A healthier take on a date tart with a luxuriously creamy but refined sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble! Vegan, gluten-free, oil-free.
Time for a break in the cute, round, finger-food festive desserts. How about something sliceable with a touch more elegance. Only a touch though, it is still streusel-topped after all and streusel doesn’t exactly scream fancy pants.
The fact that this is a tart, not a pie, does make me feel a bit fancy, I must say. There is just an inherent elegance with a tart that pie can’t quite pull off. The fact that I had to go out and buy a tart pan specifically for this recipe does not, however. Nor does the fact that I came dangerously close to buying the set of six mini tart pans instead because they would’ve just been so cute in the photos. I resisted though, so no need to talk about that.
So I am now the owner (and store-er) of a tart pan, which feels like a step in the elegance direction. And a step backwards on the minimalist direction, but that’s another topic entirely.
Perhaps the real irony here is the fact that a tart pan makes me feel elegant just shows how utterly un-elegant I am. But it’s true.
Even if “elegance” is too subjective a word to really come to a decisive conclusion on the tart pan = elegance question, if I could virtually pass you a slice of this tart right now I am pretty sure we would agree that this is some seriously sweet scrumptiousness nestled inside one perfectly toasty almond shell.
But before I get ahead of myself and gush on about the date overload (in a good way!) that is the filling, let’s start with the crust. This crust is my FAVORITE crust currently–I fall in love with it more and more every time I make it. It’s the same crust I used on these mini pie cups just multiplied. It’s gluten-free, grain-free, vegan, and only requires 3 simple ingredients. Almond flour + maple syrup + water. Almond flour has so much natural nutty richness, I swear the crust tastes buttery somehow!
The concept of a date tart is actually rather new to me. Of course I am a big fan because dates-in-everything is practically my tagline. And I would like to know where the world has been hiding this date-y dessert from me all these years? But hey, let’s just focus on the present and make up for lost date tart eating time.
It seems to be one of those obscure forgotten desserts that is vaguely holiday-esque…maybe. I’m not really sure. What I do know is that it involves a crust, chopped dates squished in the bottom, and a layer of typically eggy, sugar-laden custard baked on top. For the custard I swapped all the usual ingredients for a blended mix of more dates, coconut milk, vanilla, sea salt, and a little cornstarch to thicken. I recommend Medjool dates for this recipe because they are extra sweet and soft and delicious baked amidst a sea of sweet custard, but any kind will work.
Hey, remember that most amazing favorite almond crust I was just blabbering about? Well it just got even more amazing because it can double as a streusel topping. Yep, the streusel is actually just leftover crust that’s been crumbled up on top. Not lazy, smart. And who doesn’t want buttery textural contrast coming at you from all sides with every bite??
It’s quite a simple recipe really, but I am telling you it tastes so rich and decadent–like a salted caramel streusel-topped pie of sorts! Decadence without chocolate is possible after all. And by pie I mean tart of course, because remember we are being elegant today.
Almond & Medjool Date Tart
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 -10 servings 1x
Description
A healthier take on a date tart with a luxuriously creamy but sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble!
Ingredients
Crust
- 3 cups almond flour
- 3 tbsp maple syrup
- 3–4 tbsp water
Filling
- 8–10 pitted Medjool dates (for layering in the bottom, chopped)
- 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 to 375F.
- In a large mixing bowl, combine the almond flour and maple syrup. Mix with a fork adding the water 1 tablespoon at a time until the texture is clumpy and holds together when squeezed.
- Press 2/3 of the dough into a tart pan, making sure to cover all sides evenly and reserving 1/3 of the dough for the topping.
- Spread the chopped dates into the bottom of crust.
- Blend the 1 1/2 cup of dates with the coconut milk, vanilla, salt, and cornstarch until very smooth.
- Pour into the crust. Spread evenly, covering the chopped dates.
- Sprinkle on the remaining crust mixture.
- Bake for approximately 45 mins at 375F.
- Let it cool, then chill overnight before slicing and eating.
- Keep in the fridge for up to 5 days.
Notes
*You can use a different non-dairy milk, but the light coconut milk will yield a richer, creamier texture for the filling.
**You can sub arrowroot starch but it may affect the texture slightly.
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Yep, Christmas has TOTALLY come early. Exhibit A: Natalie’s Almond + Medjool Date Tart. Exhibit B: her Candy Cane Nice Cream. Exhibit C: her Chunky Gingersnap Oatmeal Cookies. Exhibit D: Oh…. you know I could do this all day!! One more for the road: Exhibit D: you’re my bestie. <3 Could there be a better exhibit? Alright, we could combine all the aforementioned exhibits with a slumber party featuring all of these goodies and maybe like 2 or 3 unicorns to keep us company and to provide entertainment (of course). Sound like a plan? 😉 Meanwhile, if you're unelegant, I don't even want to think about what that makes me… Haha. This photos are beyond gorgeous and seriously make me want to schedule that slumber/treat party right now and put in an order for at least 2 of these babies (ya know, to increase my sorely-low elegance levels). 😉 Love this! <3
I feel like it’s been Christmas prep mode for like 3 months now!! Okay maybe not 3…more like 2…okay maybe 1.5, but a while! You have just as many exhibits going on on your side of the internet, plus all those goodie boxes you’ve been shipping out like a little busy baking elf. I think we deserve a slumber party and some chill time after all this cookie making 🙂 Hehe but being un-elegant is fun, don’t worry I will be going right back in that direction with the next recipe. As long as the unicorns are wearing santa hats and there will be christmas movies (or at least music) involved I am there!! Oh heck, I’m there regardless for a slumber party with my beaming baking bestie <3 Love ya!
Hi Natalie
we would like to ask permission to include your outstanding recipe video in our newsletter.It goes to 13,000 enthusiasts.We will include a link to your site and send you a jar of our alive, organic almond butter.
Jesse
★★★★★
Hi Jesse! Yeah for sure, thanks so much for asking. Do you have a way of downloading it from here or would you like me to email you the video file?
Hi Natalie
Thank you kindly.Will need your shipping address to send almond butter.
Jesse
This elegant tart is so stunning Nat! I mean, it’s seriously amazing. I was laughing so hard when I read the tart story… I have no tart pan but I always wanted to have mini tart pans. Now after seeing your elegant tart I am not sure if I still want mini tart pans or a big one (foodie decisions lol). How clever of you to make these oil free streusel. Do you think it would work with coconut flour instead of almond flour? I cannot buy almond flour here (except I spend almost $20 US for the imported one, lol) but I can get lots and lots of coco flour. I guess I will just try it out and report back, hehe. I will send you a big virtual hug if it works. 😉
Such a tricky tart pan decision!! And they had to be the exact same price too so I couldn’t even let that be my deciding factor like I usually would. Although the minis would’ve been fun to photograph too, the big one was a lot faster for pressing in 🙂 I do think coconut flour could work, although you will probably need quite a bit more water/maple syrup since it absorbs so much so fast. Oh wow, that would be one expensive tart for you!! Not worth it. You could also maybe make your own nut flour with whatever nuts you can get there and a blender 🙂 Send me the hug whether it works or fails though haha! Thanks lovely <3
Haha!! I’m a sucker for all things mini and I’ve had to resist the temptation several times while shopping on Amazon…the last thing I need is another kitchen-y item ? But they’re so much fun!! I don’t own a large tart pan, but I feel like I need one now so I could make this beautiful tart! Gosh, Natalie! I’m so blown away by the simplicity, yet elegance of this dessert. I love how the crust also doubles as the yummy streusel topping! This sounds delicious!! It’s such a fancy looking treat…I love it!! ❤
Oh it is waaaaaay too easy to just slip a new kitchen item into the amazon cart, I have been there and both resisted and done that! They all seem so small and innocent, but together…my cabinets are a crazy-packed mismatched place?? If it wasn’t for blog pics I would’ve just used a pie pan, but those dang scalloped edges just look so nice. Mmm yes the double-acting crust is my favorite part! I need to try something similar with coconut flour next. Still haven’t found tigernut flour around here–need to order! Thanks friend, and I hope holiday prep things are going well over there <3
I can’t get over how simple and delicious this recipe is! Amazing Natalie 🙂
Thank you Ashley!
Wow, this looks amazing! I’ve always loved date squares, but I keep that love a bit of a secret because they seem like such an old lady dessert. The tart is such an elegant update, I think I’ll make it for Christmas this year.
Date squares!! Yes totally similar, I had forgotten about those! Haha dates just have this un-cool connotation for some reason which is unfortunate because they are so good. Ah well, old lady or not I will keep putting them in all sorts of sweet things 😀 If you do try it, I hope it is perfect and you have a lovely holiday Gracie!
This is absolutely gorgeous Natalie! I will definitely be making it for dessert during the holidays! Nothing beats the combination of almonds and dates! Pinned <3
Thank you! Dates and almonds are really 2 healthier baking staples, aren’t they! And even just blended up together make for very delicious little snack bites 🙂 Wishing you a wonderful holiday!
Haha, you are all grown up now with your tart pan!! I totally agree with you, too. Tart pans are super fancy and make everything just so pretty. I have one recipe, it’s a cheesecake, that I make in a tart pan and the presentation is stunning. I love the edge effect. Ok, so this looks totally delicious and you don’t have to convince me how amazing that almond crust and topping are. Almonds are like my 2nd child, haha! It’s like my favorite ingredient and flour to use and it makes everything so buttery. No oil needed! It looks just so delicious, pretty and the fact it’s so simple to make, makes it the perfect holiday dessert! Great job girl!
Hahaha I totally feel that way 😀 Yes it’s the edge!! It’s just so much more fancy than a pie, and way easier than trying to crimp a pie crust by hand. I’ve been loving your gorgeous bundt cakes for the same reason, it’s amazing what a little funky shaped metal can do for the elegance of a dessert. The crust!! Or should I say almond flour!!! Such amazing stuff. It tastes so buttery and sweet, it browns perfectly, it slices perfectly, it’s magical! Merry Christmas <3
Could you add cacao powder to this to make it chocolately or would that throw off the balance of the tart?
Hi Katherine! I’m assuming you mean add cacao powder to the filling, and yes you totally could–like a 1/4-1/3 cup or so. You might need to add some extra non-dairy milk so it’s not to thick with the added dry ingredient, but other than that it will be fine! Sounds delicious, great idea 🙂
Beautiful tart Natalie! And yes…totally makes you fancy =) Now I feel like i need to go buy a tart pan ha! I actually love the way tarts look and turn out! And I love your simple crust ingredients, not to mention the fact that it doubles as topping?!?! I’m currently done cooking for the rest of the year haha…now at my moms so I’ll leave the cooking to her, but this tart is begging to be made in the new year!
Hahaha!! Nah I think you are already elegant enough without the pan, you are so good at the appetizers and party foods and classy desserts! Oh how lovely, let her handle the rest! I bet after the cooking craziness your annual party staying out of the kitchen for a while sounds wonderful 🙂 Enjoy and happy holidays!!
Oh you really are spoiling us with your decadent healthy treats! This looks amazing Natalie 😀 I don’t yet own a tart pan. Maybe one day I can join your ‘elegance’ club, but I won’t be welcome just yet 😛
Um you are already so elegant with your classy desserts and metallic sprinkles and frosting swirls, I think you can just skip the tart pan entirely 😀 And YOU are the one with abundance of super adorable festive treats over there!! Merry Christmas Nadia!
Hi! Loved the recipe! Was wondering if I can switch the coconut milk to regular milk to get rid of the coconut taste? Or will that affect texture?
Should be fine! Ni other nondairy milk is as rich/thick, so consider adding an extra tablespoon of cornstarch to help thicken the filling 🙂
Do you know what size your tart pan is? Thanks!
Hi Colleen, it is an 11 inch tart pan 🙂
What size pan?
Hi Leanne, I used an 11 inch tart pan here 🙂
Where is the recipe and ingredient list?
I’m not sure what you mean, the recipe is towards the bottom of the post in a black outlined box right underneath the video. Is it not showing up for you?
So I am WAY behind on this, but OH MY STARS. I’m literally drooling. Not only is this tart SUPER elegant, it looks seriously drool-worthy. Like I am literally wishing I could reach through the screen and grab it!! I’m absolutely obsessed with dates, literally use them in everything – so caramely and perfect! – and almonds are a favorite too. I can’t even imagine how delicious this combo must be! The holidays have passed, butttt I’m going to have to make a (yummy) exception and try this ASAP. Seriously Natalie this looks incredible!!
Someone recently left a comment ssayng I should change my blog name to Feasting on Dates lol. So yeah, I’m pretty obsessed too. I have a feeling we would be pretty perfect snack sharing buddies, we seem to love all the same flavors 😀 It’s never too late for more (holiday) desserts. Thanks girl!
Hi, Natalie. I just got my cake and the filling (after 45 min) is still soft and creamy and the crust is soft too (maybe because of too much water). Should I bake it along or refrigerate it overnight? How you think? Thank you.
Hi Martyna! When it is in the oven or freshly out of the oven the filling may still be soft, it will become firmer as it cools and after chilling similar to a pumpkin pie. The best way to know if it is done baking or needs to go longer is by the color of the crust and crumble topping. If it is a nice golden color than the tart is done. If it’s not golden at least on the edges yet then keep increasing the time in 5 minute increments until it is. I hope that helps, good luck to you!!
Holaaa Natalie
Me enamoré de tu tarta, Tengo una pequeña duda, El relleno se une y se pone directo a la base de la tarta o se cocina un rato antes .
Muy agradecida por tu respuesta
Cariños
Holaaa Natalie
Me enamoré de tu tarta, Tengo una pequeña duda, El relleno se une y se pone directo a la base de la tarta o se cocina un rato antes?
Muy agradecida por tu respuesta
Cariños
Hi Rosy! The filling is poured into the crust and then you bake all of it together at the same time. No need to cook the filling first by itself though. I hope that answers your question, and happy baking 🙂
Translated: Hola Rosy! El relleno se vierte en la corteza y luego hornear todos juntos al mismo tiempo. No hay necesidad de cocinar el relleno primero por sí mismo sin embargo. Espero que las respuestas a su pregunta, y feliz horneado 🙂
Hi! I was wondering if the coconut milk has a really strong coconut taste because I’m not the biggest fan of coconut… What would be the next best milk to use? Would soy work?
Coconut milk by itself does have a pretty strong coconut taste, although with the dates I hardly notice it. But if you don’t like coconut you may be more sensitive to it than I am. You could certainly use soy or almond instead!
Hi there, this looks delicious. I don’t have a tart pan. Do you think a 9″ pie pan would work to make a pie instead? Would I need to bake it longer?? Thank you for any advice you might have.
Sure, a pie pan would work! The bake time will still be about the same, maybe add an extra 5 mins if anything but it should be fine.
Great, thank you!!!
How long do you think I should bake as a mini-tart? My pans are 4-inch diameter with .o8 inch depth.
Thanks! Can’t wait to try this out.
Hmm it’s hard to say for sure without testing it, but my best estimate would be 30-35 minutes. I would start there and check them every 5 mins or so until the edges are nice and golden brown. I imagine they will be so cute and delicious as minis though–hope they turn out perfect!
Hello Natalie.
I’m all for minimalism. However, this just looks delightful. Thank you for sharing!
L.
Haha yes always a tradeoff, but in this case I think yumminess trumps cabinet space 🙂 Thanks for reading!
I’m so happy I found your recipe! I am also adding chopped pecans to the feeling and I know it is going to be epic! This is going to be the best part of my mother’s birthday party!
Ooooh that’s going to taste amazing with pecans–they are one of the most delicious nuts in my opinion especially when cooked until toasty brown😋 I hope it turns out perfect for you and your mom (and everyone else!) loves it!
We loved it!! They requested I make it for thanksgiving! Christmas too! I found this recipe looking for an oil free crust on youtube. I seriously didn’t think I’d find one. What’s so funny is that it pulled up so many recipes for an oil crust. This is absolutely fantastic! I love vanilla extract too much so my filling ended up too runny. I added extra dates and a mix of milled chia and flax seed and it worked! I cannot get over the consistency of baked dates. It was like baked apple pieces!! Now that I know this, Im also going to make one with cinnamon and just dates. It will be like apple pie ❤ Thank you so much for sharing this! All of your recipes look awesome 😍 This is the first recipe I’ve tried of yours and I’m looking forward to making many more! Thanks again!!
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YAYYYY!!! I am so so happy it was a success all around! Lol I can totally relate on the vanilla love, but the seed addition sounds awesome for both thickening and a really neat texture too I’m sure. Yes the date texture gets extra squishy and delicious when baked, doesn’t it? That sounds like a delicious plan for the next tart, I can’t wait to hear how it turns out and what you try next 🙂 Thanks Eliana for the feedback!
Well I’ll be damned! So clever. Thanks for sharing.
I was wondering if you reckon chopped apple or pear would work well instead of the dates at the bottom, or perhaps that will make the base a bit moist?
And also if the almond flour could be subbed for whole wheat flour?
Thank you
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I think apple or pear would be delicious here! I’ve done an apple crisp with a similar crust and it worked well, so should be fine. And I haven’t tested the crust with wheat flour, but I would guess you will need more maple syrup and water since it is much more absorptive than almond flour. It might be more chewy though and not brown as nicely, you will have to experiment. Best of luck!
Thanks for such a swift reply.
I’m making this for my omni family tonight, so may stick to the script tonight and experiment another day!
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Ah gotcha–probably wise! Well I hope it is a success with the family, and have an awesome weekend 🙂
Hi Nathalie!
Sooo excited to try this recipe! Looks DELICIOUS! One question, can I use Ground Almonds for the Crust instead of Almond Flour?
Thanks so much!