Date Caramel Pecan Crumble Tart
A delicious vegan tart combining sweet dates, crunchy pecans, and a nutty crust, perfect for a decadent dessert or special occasion.
Ingredients
Crust
- 200 g almond flour
- 3 tbsp maple syrup
- 1-2 tbsp water (adjust as needed)
- Pinch sea salt
Filling
- 70 g pecans (roughly chopped, lightly toasted)
- 200 g medjool dates (pitted)
- 200 ml full-fat coconut milk
- 1/2 tsp vanilla bean powder
- Pinch sea salt
- 1 tsp cornflour
Instructions
- Preheat oven to 180°C (fan 160°C).
- Mix almond flour, maple syrup, and salt; add water until crumbly. Reserve some for topping.
- Press remaining crust mixture into tart pan; sprinkle toasted pecans over crust.
- Blend dates with coconut milk, vanilla, salt, and cornflour until smooth. Pour over crust and pecans.
- Sprinkle reserved crust mixture on top; bake for 40-45 minutes until golden. Cool and chill before serving.
Notes
Chill the tart for at least 2 hours for best texture before slicing.