preparation
(for a 22 cm diameter tart pan)
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Soak Deglet Noir and pitted Medjool dates in warm water for about 20-25 minutes.
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Preheat oven to 180°C top/bottom heat.
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Knead ground almonds together with maple syrup and still water to form a sticky dough.
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Line a tart pan (approx. 22cm) with baking paper and press the almond dough into the pan with your hands, leaving a heaped tablespoon of dough. Press the dough up to approx. 1cm around the edges.
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Drain the dates in a sieve and puree them in a bowl with the almond milk, sea salt, cornstarch, almond butter and vanilla until creamy. This process can be done using a hand blender, a kitchen appliance or a mixer.
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Slowly pour the date cream onto the almond base and smooth it out with a tablespoon.
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Now bake the tart in the preheated oven (middle) for about 45 minutes. After 30 minutes of baking, take the tart out of the oven briefly, sprinkle the remaining almond dough over the tart and put it back in the oven for the remaining 15 minutes of baking time.
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Take the tart out of the oven and let it cool completely. The tart will keep in the fridge for about 2-3 days, but can also be frozen in portions so that it lasts for about 2-3 months.