Date Pistachio Praline Tartlets {vegan, gluten-free}
This recipe looks complex but it's actually pretty simple to make. You can assemble it in stages, making the crust one day, then cover and refrigerate it overnight. Make the filling and bake the tart the next. The most time-consuming part of the recipe is shelling the pistachios, but fresh pistachios are worth the time. Recruit people for help or shell them while reading or watching TV - multitasking has it's place. Bake in a 9-inch springform or a 6-cavity tartlet pan.
Servings: 6 -8 servings
Ingredients
Crust
- ½ cup toasted almonds
- 1 cup unsweetened*, shredded coconut
- ¼ cup plus 2 tablespoons coconut palm sugar* packed
- ½ cup rolled oats
- ¼ cup coconut flour
- ¼ teaspoon sea salt
- 5 tablespoons coconut oil melted
- ¼ cup brown rice flour
- 3 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
Filling
- 1 ½ cup pitted dates
- 1 cup water
- 5 cardamom pods
- ⅛ teaspoon kosher salt
- 2 3- inch strips orange zest
- 1 vanilla bean**
- 2 tablespoon mirin or white dessert wine
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry preserves
- 2 tablespoons unsalted butter optional
Praline topping
- 4 teaspoons maple sugar
- 4 teaspoons pure maple syrup
- ⅛ teaspoon flaky sea salt
- ½ teaspoon vanilla extract
- 1 cup raw pistachios roughly chopped
Instructions
Crust
- Preheat the oven to 350 F. If making a single 9-inch tart, line a 9-inch springform pan with parchment paper and lightly oil the sides. If making tartlets, lightly oil the base of each tartlet well.
- In a food processor, grind the almonds, coconut, coconut flour, palm sugar, oats, and salt until fine (about 45 seconds). Transfer into a medium mixing bowl and stir in the rice flour. Slowly drizzle in the coconut oil while stirring with a fork (or your fingers) to evenly incorporate the oil until the flour mixture is moistened.
- Add the maple syrup and vanilla extract to the dough, stir to combine. The dough should be moist, but not sticky.
- Press the crust evenly into the bottom of the prepared pan. Do not press the crust up the sides of the pan.
- Bake for 18 minutes in the preheated oven, rotating halfway through, until the crust is just golden on top. Leave the oven on.
Filling
- While the crust is baking, start making the filling.
- Add the dates, water, cardamom pods, salt, and orange zest to a small (2-quart) saucepan. Split the vanilla bean lengthwise down the middle, scrap out the seeds into the saucepan (use the tip of a small knife) and then add in the pod to the pot.
- Bring the filling mixture to a boil over medium-high heat, stirring frequently until it begins to simmer. Cover the pot, drop the heat to low, and continue simmering for 20 minutes or until the dates are soft.
- Add the mirin to the pot and continue cooking, now uncovered, for another 10-30 minutes or until all the liquid has evaporated. The dates should be pasty at this point.
- Remove from the heat. Remove and discard/compost the cardamom pods, orange peel, and vanilla bean pod. Stir in the raspberry jam, vanilla extract, and butter (if using).
- Spread the filling mixture of the parbaked crust.
Topping
- Stir the maple sugar, maple syrup, salt, and vanilla together in a medium bowl until smooth. Add the chopped pistachios and stir to coat them in the liquid. Evenly sprinkle the topping over the date layer.
- Bake the tart or tartlets for about 20 minutes, until the nuts of the tart surface are slightly golden and shiny.
- Remove and allow the tart to cool for at least 15 minutes. Serve warm or at room temperature, optionally topped with Greek yogurt, whipped cream, or vanilla ice cream.
- Store any leftovers, sliced, in the freezer and revive in a 300 F oven until warm.
Notes
*It can be difficult to find unsweetened shredded coconut. Bob's Red Mill sells it, but you could also use sweetened shredded coconut and reduce the amount of sugar you add to the crust by 1-2 tablespoons.
**Instead of using a whole vanilla bean, add 2-3 teaspoons vanilla bean paste or extract.
**Instead of using a whole vanilla bean, add 2-3 teaspoons vanilla bean paste or extract.