Almond and Medjool Date Tart Pressure Cooker Recipe
This almond and Medjool date tart recipe combines a nutty almond crust and smooth date-almond filling for a comforting, rich dessert with minimal effort thanks to pressure cooker magic.
Equipment
- 1 Mixing bowl
- 1 Food processor
- 1 Tart pan
Ingredients
Main ingredients
- 1.5 cups Almond flour
- 3 tablespoon Coconut oil melted
- 2 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 12 Medjool dates pitted
- ¼ cup Almond butter
- 3 tablespoon Water
- ¼ cup Chopped almonds for topping
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Stir until a dough forms.
- Press the dough into the bottom and sides of a tart pan firmly and evenly.
- Bake the crust for 10–12 minutes until lightly golden. Remove and let cool.
- Blend Medjool dates, almond butter, and water in a food processor until smooth.
- Spread the filling over the cooled crust and smooth using a spatula.
- Sprinkle chopped almonds on top and press in gently.
- Chill the tart in the fridge for at least 1 hour before serving.
Notes
Store leftovers in the fridge for up to 4 days or freeze for longer shelf life. Best enjoyed chilled or just slightly warmed.