Delectable Israeli Date Honey Tart – A Mouthwatering Plant-Based Dessert

Allergens

Dairy (butter)

Ingredients

• 1 cup whole wheat flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 3 to 4 tablespoons ice water
• 16 Medjool dates, pitted and halved
• 1/2 cup honey
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large bowl, whisk together the whole wheat flour and salt.
2. Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingers, incorporate the butter until the mixture resembles coarse crumbs.
3. Gradually add ice water to the mixture, stirring gently until the dough comes together. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. Preheat your oven to 375°F (190°C). In a small saucepan, combine honey, vanilla extract, cinnamon, and nutmeg over low heat, stirring until well combined.
5. Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit a 9 inch tart pan. Press the dough into the pan and trim off any excess dough.
6. Arrange the halved Medjool dates in the tart shell, slightly overlapping them. Pour the honey mixture over the dates.
7. Bake for 30 to 35 minutes or until the crust is golden brown and the filling is bubbling. Allow the tart to cool for at least 1 hour before serving.

Chef’s Insight

Allow the tart to cool completely before cutting, as this will help it hold its shape better when sliced.

Notes

This recipe can easily be adapted for gluten-free diets by using a gluten-free flour blend.