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vegan, gluten-free, paleo, sweet, pies & crumbles · December 19, 2016

Almond & Medjool Date Tart

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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.

Almond & Medjool Date Tart {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.

Almond & Medjool Date Tart {vegan, gluten-free, oil-free}Almond & Medjool Date Tart {vegan, gluten-free, oil-free}

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.

Almond & Medjool Date Tart {vegan, gluten-free, oil-free}

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.

Almond & Medjool Date Tart {vegan, gluten-free, oil-free}Almond & Medjool Date Tart {vegan, gluten-free, oil-free}

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??Almond & Medjool Date Tart {vegan, gluten-free, oil-free}

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.

 

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Almond & Medjool Date Tart

★★★★★ 5 from 8 reviews
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 8 -10 servings 1x
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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

Scale

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

  1. Preheat the oven to 375F.
  2. 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.
  3. 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.
  4. Spread the chopped dates into the bottom of crust.
  5. Blend the 1 1/2 cup of dates with the coconut milk, vanilla, salt, and cornstarch until very smooth.
  6. Pour into the crust. Spread evenly, covering the chopped dates.
  7. Sprinkle on the remaining crust mixture.
  8. Bake for approximately 45 mins at 375F.
  9. Let it cool, then chill overnight before slicing and eating.
  10. 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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Almond & Medjool Date Tart {vegan, gluten-free, oil-free}

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In: vegan, gluten-free, paleo, sweet, pies & crumbles · Tagged: almond, caramel, crust, pie, vanilla, oil-free, baking, refined sugar free, medjool date

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Comments

  1. Demeter | Beaming Baker says

    December 19, 2016 at 10:42 pm

    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

    Reply
    • Natalie says

      December 20, 2016 at 5:16 pm

      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!

      Reply
      • Jesse Schwartz says

        December 11, 2017 at 8:53 pm

        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

        ★★★★★

        Reply
        • Natalie says

          December 11, 2017 at 10:34 pm

          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?

          Reply
          • Jesse Schwartz says

            December 12, 2017 at 1:30 am

            Hi Natalie
            Thank you kindly.Will need your shipping address to send almond butter.
            Jesse

  2. Ela says

    December 20, 2016 at 12:16 pm

    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. 😉

    Reply
    • Natalie says

      December 20, 2016 at 5:12 pm

      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

      Reply
  3. Mandy says

    December 20, 2016 at 8:30 pm

    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!! ❤

    Reply
    • Natalie says

      December 20, 2016 at 10:09 pm

      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

      Reply
  4. Ashley says

    December 21, 2016 at 2:18 am

    I can’t get over how simple and delicious this recipe is! Amazing Natalie 🙂

    Reply
    • Natalie says

      December 21, 2016 at 2:53 am

      Thank you Ashley!

      Reply
  5. Gracie says

    December 21, 2016 at 6:08 pm

    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.

    Reply
    • Natalie says

      December 21, 2016 at 11:08 pm

      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!

      Reply
  6. Harriet Emily says

    December 22, 2016 at 9:18 am

    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

    Reply
    • Natalie says

      December 22, 2016 at 4:15 pm

      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!

      Reply
  7. The Vegan 8 says

    December 22, 2016 at 2:22 pm

    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!

    Reply
    • Natalie says

      December 22, 2016 at 4:19 pm

      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

      Reply
  8. Katherine says

    December 22, 2016 at 7:30 pm

    Could you add cacao powder to this to make it chocolately or would that throw off the balance of the tart?

    Reply
    • Natalie says

      December 22, 2016 at 7:51 pm

      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 🙂

      Reply
  9. Anjali @ Vegetarian Gastronomy says

    December 23, 2016 at 6:25 am

    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!

    Reply
    • Natalie says

      December 23, 2016 at 4:51 pm

      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!!

      Reply
  10. Nadia says

    December 23, 2016 at 1:56 pm

    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 😛

    Reply
    • Natalie says

      December 23, 2016 at 4:37 pm

      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!

      Reply
    • Lulu says

      March 18, 2021 at 2:19 am

      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?

      Reply
      • Natalie says

        March 18, 2021 at 11:06 am

        Should be fine! Ni other nondairy milk is as rich/thick, so consider adding an extra tablespoon of cornstarch to help thicken the filling 🙂

        Reply
  11. Colleen says

    December 24, 2016 at 12:53 pm

    Do you know what size your tart pan is? Thanks!

    Reply
    • Natalie says

      December 24, 2016 at 4:14 pm

      Hi Colleen, it is an 11 inch tart pan 🙂

      Reply
  12. Leanne says

    December 26, 2016 at 6:54 pm

    What size pan?

    Reply
    • Natalie says

      December 26, 2016 at 7:10 pm

      Hi Leanne, I used an 11 inch tart pan here 🙂

      Reply
  13. Monica Christensen says

    January 3, 2017 at 3:24 am

    Where is the recipe and ingredient list?

    Reply
    • Natalie says

      January 3, 2017 at 5:02 pm

      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?

      Reply
  14. Sara says

    January 3, 2017 at 11:38 pm

    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!!

    Reply
    • Natalie says

      January 4, 2017 at 5:20 pm

      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!

      Reply
  15. Martyna says

    January 9, 2017 at 4:04 pm

    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.

    Reply
    • Natalie says

      January 9, 2017 at 4:55 pm

      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!!

      Reply
  16. Rosy Montt says

    January 9, 2017 at 9:07 pm

    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

    Reply
  17. Rosy Montt says

    January 9, 2017 at 9:09 pm

    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

    Reply
    • Natalie says

      January 9, 2017 at 9:30 pm

      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 🙂

      Reply
  18. Jamie says

    January 23, 2017 at 9:23 am

    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?

    Reply
    • Natalie says

      January 23, 2017 at 10:08 pm

      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!

      Reply
  19. Cheri says

    April 11, 2017 at 11:25 pm

    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.

    Reply
    • Natalie says

      April 12, 2017 at 1:14 pm

      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.

      Reply
      • Cheri says

        April 12, 2017 at 1:34 pm

        Great, thank you!!!

        Reply
  20. Gail M says

    August 10, 2017 at 11:56 pm

    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.

    Reply
    • Natalie says

      August 11, 2017 at 10:38 am

      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!

      Reply
  21. L. says

    September 14, 2017 at 2:11 pm

    Hello Natalie.
    I’m all for minimalism. However, this just looks delightful. Thank you for sharing!
    L.

    Reply
    • Natalie says

      September 14, 2017 at 4:13 pm

      Haha yes always a tradeoff, but in this case I think yumminess trumps cabinet space 🙂 Thanks for reading!

      Reply
  22. Eliana says

    October 14, 2017 at 12:20 pm

    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!

    Reply
    • Natalie says

      October 14, 2017 at 9:46 pm

      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!

      Reply
      • Eliana says

        October 14, 2017 at 10:41 pm

        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!!

        ★★★★★

        Reply
        • Natalie says

          October 15, 2017 at 9:16 am

          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!

          Reply
  23. Alex says

    October 26, 2017 at 6:54 pm

    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

    ★★★★★

    Reply
    • Natalie says

      October 26, 2017 at 8:59 pm

      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!

      Reply
      • Alex says

        October 27, 2017 at 3:34 am

        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!

        ★★★★★

        Reply
        • Natalie says

          October 27, 2017 at 11:17 am

          Ah gotcha–probably wise! Well I hope it is a success with the family, and have an awesome weekend 🙂

          Reply
  24. Lorena Agramonte says

    November 27, 2017 at 12:02 pm

    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!

    Reply