preparation
(for a 22 cm diameter tart tin)
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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 tin (approx. 22cm) with baking paper and press the almond dough into the tin with your hands, leaving a heaped tablespoon of dough in place. Press the dough up the sides of the tin to a height of about 1cm.
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Drain the dates in a sieve and blend them in a bowl with almond milk, sea salt, cornstarch, almond butter, and vanilla until smooth and creamy. This can be done using an immersion blender, a food processor, or a blender.
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Slowly pour the date cream onto the almond base and smooth it out with a tablespoon.
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Bake the tart in a preheated oven (middle rack) for approximately 45 minutes. After 30 minutes of baking, briefly remove the tart from the oven, sprinkle the remaining almond dough over the top, and return it to the oven for the remaining 15 minutes of baking time.
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Remove the tart from the oven and let it cool completely. The tart will keep for about 2-3 days in the refrigerator, but can also be frozen in portions for a shelf life of about 2-3 months.