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Author Topic: Almond & medjool date tart  (Read 825 times)

Offline angelaisaacs

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Almond & medjool date tart
« on: November 24, 2017, 10:32:57 AM »
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!

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 cup pitted Medjool dates about 15
2 cups lite canned coconut milk*
tsp vanilla bean powder or 1 tsp vanilla extract
Pinch of sea salt
1 tbsp . cornstarch or arrowroot starch

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.

Offline Marlina E

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    • Bauman College Online
Re: Almond & medjool date tart
« Reply #1 on: December 14, 2017, 05:00:55 PM »
I made this for my husbands's birthday and it was FABULOUS!!!
Thanks for sharing!
BA Environmental Studies UCSB
Nutrition Consultant

Offline johannas

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Re: Almond & medjool date tart
« Reply #2 on: February 22, 2018, 08:18:31 AM »
wow this sounds really good. quick question, could i use a food processor to smash the dates more? have you used one or just mixed it all in? and did you depit them or just left them in?

 


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