(for a 22 cm diameter tart pan)
for the base:
200 g ground almonds
6 tbsp maple syrup
5 tbsp still water
for the filling:
150 g “Deglet Noir” dates, pitted
5 pc. Medjool dates, pitted
280 ml almond drink, unsweetened
1 pinch sea salt
2 tbsp cornstarch
2 tbsp white almond butter
1 pinch vanilla
- Soak the Deglet Noir and pitted Medjool dates in warm water for about 20-25 minutes.
- Preheat the oven to 180°C top/bottom heat.
- Knead ground almonds together with maple syrup and still water to a sticky dough.
- Line a tart tin with baking paper and press the almond dough into the tin with your hands, leaving just a heaping tablespoon of dough. Press the dough up about 1 cm at the edges.
- Drain the dates in a sieve and puree in a bowl with almond drink, sea salt, cornflour, almond butter and vanilla to a creamy mass. This process can be done using a hand blender, kitchen utensil, or blender.
- Slowly pour the date cream onto the almond base and smooth it out with a tablespoon.
- Now bake the tart in the preheated oven (middle) for about 45 minutes. After 30 minutes baking time, remove the tart from the oven, sprinkle the remaining almond batter over the tart and place back in the oven for the remaining 15 minutes baking time.
- Take the tart out of the oven and let it cool completely. The tart keeps in the fridge for about 2-3 days, but can also be frozen in portions so that it lasts for about 2-3 months. Bon Epitit!