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 the oven to 180°C (top and bottom heat).
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Knead ground almonds together with maple syrup and still water into a sticky dough.
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Line a tart pan (about 22 cm) with baking paper and press the almond dough into the pan with your hands, leaving about a heaping tablespoon of dough aside. Press the dough about 1 cm high along the edges.
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Drain the dates in a sieve and puree them in a bowl with almond milk, sea salt, cornstarch, almond butter, and vanilla into a creamy mixture. This process can be done using an immersion blender, a kitchen appliance, or a mixer.
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Slowly spread 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 rack) for about 45 minutes. After 30 minutes of baking, briefly take the tart out of the oven, sprinkle the remaining almond dough over the tart, 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 portioned and frozen, where it will last about 2-3 months.
