Date tart with pecans

Recipes Baking Sugar-free Pastries Gluten-free

Recently I wanted to make something tasty to go with coffee and was looking for a beautiful combination of flavors. I was delighted when I came across this gluten-free date tart with pecans.

Recipe

Date tart with pecans

This date tart with pecans and coconut has a crisp almond base and a sweet filling of dates and pecans. The coconut oil and grated coconut give a delicious tropical flavor. Perfect as a quick, healthy snack or dessert!

Course	Snack, dessert
Kitchen	Dutch
Servings	1 tart

Preparation time

Preparation time	15 min
Time in oven	15 min
Stiffen up min.	15 minutes to cool
Total	30 minutes

Equipment

Mixing bowl
Baking tin
Small saucepan
Whisk
Knife
Cutting board
Grater

Ingredients

80 g coconut oil
80 g pecans
100 g dates
2 eggs
grated coconut
100 g almond flour

How to make a date and pecan tart?

Preheat the oven to 175°C.
Put the almond flour in a bowl and add the egg. Grease a baking tin and spread the batter over the base. Press down firmly.
Bake the almond base for 15 minutes until golden brown. Let the base cool.
In the meantime, start on the filling. This is the trickiest part! Melt the coconut oil in a small saucepan. Beat one egg in a small bowl. Turn the heat down. You are now going to add the beaten egg to the melted coconut oil. Watch out! Whisk very quickly until everything is well combined. If you don't whisk fast enough, you'll end up with scrambled eggs!
Then chop the dates into very small pieces and add them to the coconut oil.
Now add the pecans and mix everything together well again.
Spread the mixture over the cooled almond base.
Sprinkle some grated coconut over the date tart and you're done. Enjoy!

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This date tart with pecans is a delicious gluten-free alternative to a classic cake. The combination of the crunchy almond base with the sweet date filling and the grated coconut makes this recipe especially flavorful.

Tip: pay close attention when adding the egg to the melted coconut oil. Stir quickly and well with the whisk so you get a smooth filling. Store the tart in the refrigerator for a firmer texture.