Recipe and images courtesy of Romy London (@romylondonuk on Instagram)
This almond and date tart is a recipe that looks fancy but comes together easily - perfect for a sweet yet wholesome treat. The addition of toasted pecans adds a satisfying crunch, and the creamy date filling is naturally sweet and completely vegan and gluten-free.
Prep time: 20 minutes
Cooking time: 25-30 minutes
Ingredients (Serves 8)
- 200g almond flour
- 3 tbsp maple syrup
- 1-2 tbsp water (adjust as needed)
- Pinch of sea salt
- 70g pecans, roughly chopped, lightly toasted
For the date caramel:
- 200g medjool dates, pitted
- 200ml full-fat coconut milk
- 1/2 tsp vanilla bean powder
- Pinch of sea salt
- 1 tsp cornflour
- Preheat the oven to 180°C (fan 160°C).
- In a bowl, mix almond flour, maple syrup, and pinch of salt. Add 1 tbsp water at a time and mix until the mixture is clumpy and holds together when pressed. Reserve about ? of the mixture for the topping crumble.
- Press the remaining ? of the crust mixture evenly into the bottom and up the sides of a 20-22cm tart pan.
- Sprinkle the toasted pecans evenly over the crust.
- Blend 200g dates with coconut milk, vanilla, salt, and cornflour until smooth and creamy. Pour the filling over the crust and pecans, spreading evenly.
- Sprinkle the reserved crust mixture on top of the filling.
- Bake in the oven for 40-45 minutes, or until the top is lightly golden and set.
- Let the tart cool at room temperature for 15-20 minutes, then chill in the fridge for at least 2 hours before slicing.
- Slice carefully and serve as is, or with a drizzle of maple syrup or a dollop of coconut cream if desired.
