Ethereal Moroccan Date Tart

Allergens

Nuts, Soy

Ingredients

• 1 cup Medjool dates, pitted
• 1 1/2 cups almond flour
• 1/2 cup walnuts, coarsely chopped
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• A pinch of sea salt
• 1 cup almond milk
• 1/4 cup cornstarch

Instructions

1. In a food processor, blend the dates until they form a paste. Set aside.
2. In another bowl, mix together the almond flour, walnuts, cinnamon, ginger, and salt. Gradually add the melted coconut oil while pulsing to combine.
3. Press the mixture into a 7 inch tart pan with a removable bottom. Chill for 30 minutes.
4. Preheat oven to 350°F (180°C). Bake the crust for 12 minutes or until lightly browned. Allow it to cool completely.
5. In a saucepan, whisk together almond milk and cornstarch until smooth. Add the date paste and cook over medium heat, stirring constantly, until thickened. Remove from heat and let it cool slightly.
6. Pour the date filling into the cooled crust, smoothing the top with a spatula. Chill for at least 2 hours.
7. To serve, garnish with crushed walnuts and fresh mint leaves. Enjoy your Ethereal Moroccan Date Tart!

Chef’s Insight

The combination of flavors and textures will transport you on a sensory journey through Morocco.

Notes

Serve chilled for a refreshing end to your meal.