Decadent Chocolate Tart with a Wholesome Medjool Date & Nut Crust: Easy & Gluten-Free

The holiday season, or any special occasion, calls for a dessert that truly shines, yet doesn’t demand hours of strenuous effort. Prepare to delight your guests with this utterly stunning Chocolate Tart, a culinary masterpiece that is as simple to create as it is exquisite to taste. Imagine a velvety, intensely rich chocolate ganache filling, perfectly cradled within a unique and wholesome crust. This isn’t just any crust; it’s a delightful fusion of nutty hazelnuts, hearty oats, and the naturally sweet, caramel-like essence of fresh Medjool dates. This harmonious blend offers an irresistible texture and a depth of flavor that beautifully complements the decadent chocolate. It’s a winning combination that promises to impress, leaving your guests utterly unaware of just how effortlessly elegant this dessert truly is. (Skip to recipe.)

This post is proudly sponsored by Natural Delights Medjool Dates, allowing me to share this fantastic recipe and celebrate one of my absolute favorite fruits for snacking, cooking, and baking.

Let me share a little secret with you, one that involves a pantry staple that’s truly a game-changer for anyone with a sweet tooth. I always keep a generous stash of Natural Delights Medjool Dates on hand, not just for innovative recipes, but primarily as my go-to healthy indulgence. You see, there are those moments when a profound craving for something sweet and decadent strikes, leading me to furtively open cupboard doors, desperately searching for a tiny nibble to quiet that insistent sugar craving. In these moments, when my eyes might otherwise narrow suspiciously at a bag of baking chocolate chips, those gloriously wrinkled nuggets of soft, melting caramel goodness come to my rescue.

The pure satisfaction of biting into a Medjool date is truly unmatched. It’s a taste experience far superior to any packaged bonbons, a true testament to nature’s confectionery artistry. Each Medjool date is a miniature package of concentrated sunshine, delivering an explosion of soft sweetness with every bite. Just one or two Medjool dates, perhaps paired with a small handful of nuts, is all it takes to banish those pesky sugar cravings, leaving me feeling satisfied and guilt-free. What’s more, I know I’m indulging in something genuinely good for my body.

Medjool Dates: A Fresh Fruit Powerhouse

Did you know Medjool dates are actually a fresh fruit? This revelation often surprises people, as it did me when I first learned it. Unlike the commonly perceived “dried fruit” status, Medjool dates are a sweet, luscious tropical stone fruit, harvested by hand with immense care. They are then directly packaged and shipped to grocery stores, making them available year-round in the produce section, right alongside other fresh fruits and vegetables.

This fresh distinction sets them apart entirely from the hard, pressed blocks of dried dates my mother used to buy when I was growing up. Those required considerable effort – and a very sharp knife – to even slice off a chunk for baking, and frankly, their dense, sticky texture was never particularly appealing to me. Medjool dates offer a completely different experience. They are plump, moist, and boast a naturally rich, soft caramel flavor that melts in your mouth. Their soft texture and incredible sweetness are simply unparalleled.

Beyond their delicious taste and delightful texture, Medjool dates are also a nutritional powerhouse. They are brimming with good-for-you nutrients, including being high in fiber, which supports digestive health and helps maintain a feeling of fullness. Furthermore, they are a good source of essential vitamins and minerals such as iron, potassium (important for heart health), vitamin B6, copper, and magnesium. What’s truly remarkable is that despite their inherent sweetness, Medjool dates are surprisingly low on the glycemic index, with a GI rating of 36. This is due to their complex carbohydrates and high fiber content, which ensure they are digested slowly. This slow digestion helps prevent the unpleasant spikes in blood sugar that can often accompany other sweet treats, making Medjool dates a fantastic and smart snack choice for sustained energy.

And let’s not forget, they taste like the softest, most luxurious, natural caramels imaginable. Truly, a gift from nature.

Natural Delights Medjool Dates are the pristine individual fruits of the majestic date palm. Their unparalleled natural sweetness is a direct result of abundant exposure to desert sunshine – no additives, no pesticides, just pure sunshine and water. This natural cultivation process ensures that each date is bursting with authentic flavor and goodness.

Beyond being the most perfect sweet or savory snack (seriously, try them paired with a sharp cheese for an incredible flavor combination), Natural Delights Medjool Dates are an incredibly versatile ingredient in both cooking and baking. I frequently incorporate them as a natural sweetener and a binding agent in my popular energy balls (here, here, and here). However, one of my absolute favorite applications is utilizing their natural properties to create a simple yet incredibly flavorful nut and oat crust for this show-stopping, decadent chocolate ganache tart. The results are always spectacular.

The Secret to a Perfect Chocolate Tart: A Medjool Date Crust

The beauty of this chocolate tart begins with its remarkable crust. Medjool dates are the star here, imparting a subtle yet distinct touch of natural sweetness and, crucially, their inherent stickiness. This natural binding quality is what effortlessly holds together the finely ground hazelnuts and wholesome oats, forming a sturdy, flavorful base that is perfectly equipped to contain the rich, velvety chocolate ganache filling. This isn’t merely a vehicle for the chocolate; it’s an integral part of the dessert’s flavor profile, bursting with the earthy notes of hazelnuts, the hearty goodness of oats, and the sweet, complex caramel undertones of the Medjool dates. This combination creates a perfect counterpoint to the deep, luxurious taste of dark chocolate.

And the best part? It’s incredibly easy to make. You start by simply grinding the hazelnut meal and rolled oats in a food processor until they achieve a fine consistency. Then, the luscious, pitted Medjool dates are added to the mix, along with a touch of coconut oil or butter for richness, pure vanilla extract for warmth, a hint of cinnamon for spice, and a whisper of fine sea salt – because who can resist the irresistible allure of salted caramel? The mixture is processed until it’s finely ground and comes together beautifully when pressed, indicating it’s ready to form into a crust.

Once combined, the crust mixture is pressed firmly into a springform pan or a tart pan with a removable bottom. A simple trick for achieving an even, neat crust is to use the bottom of a straight-sided cup or jar to press the crumbs firmly and uniformly into the base and up the sides of the pan. This ensures a clean edge and a consistent thickness, vital for a stable crust. A quick bake for just 10 minutes sets the crust, creating a wonderfully aromatic and slightly crisp base. While the crust cools, you can prepare the effortlessly elegant ganache. Simply melt together good quality dark chocolate and heavy cream until glossy and smooth, then pour it into the cooled crust. A quick tap on the counter helps release any air bubbles, ensuring a perfectly smooth surface. Hey presto, your impressive chocolate tart is nearly done and ready to chill.

For an extra touch of elegance, consider garnishing your finished chocolate tart with a few artfully piped dollops of freshly whipped cream and some delicate slivers of shiny Medjool dates. The contrast in textures and colors elevates the presentation, making this dessert truly unforgettable. A light brush of oil on the date slivers, followed by a gentle wipe, gives them an appealing sheen that catches the light beautifully.

Should you desire to explore another delicious variation, tuck a layer of thinly sliced ripe bananas beneath the rich ganache filling. The bananas introduce a mellow fruitiness that harmonizes beautifully with the deep chocolate, and their flavor profile pairs exceptionally well with the natural caramel notes of the Medjool date crust. This simple addition transforms the tart into a delightful chocolate banana experience that’s sure to be a crowd-pleaser.

This truly is a remarkable chocolate tart recipe, offering incredible versatility for adaptation to suit various tastes or occasions. Its inherent beauty lies in the simplicity of its wholesome crust and the sheer decadence of its chocolate ganache filling. Both components are quick and easy to prepare, yet the finished tart consistently garners ‘oohs’ and ‘ahhhs’ from appreciative diners every single time it’s served. It’s an elegant dessert that proves you don’t need complicated techniques to create something utterly spectacular.

So, whether you’re looking for a special treat for yourself or aiming to impress a crowd, grab yourself a date (a Medjool, of course!) and prepare for a night of pure delight with this luscious little tart! 😉

* * * * *

Kitchen Frau Notes: If you’re planning to prepare this magnificent chocolate tart a day in advance, a clever trick to ensure its flawless presentation is to use this recipe for stabilized whipped cream. This simple addition will help the cream hold its shape beautifully, maintaining its pristine appearance even after refrigeration, and it can easily last for up to a week. For the crust, while hazelnuts offer a wonderful flavor, you can easily substitute them with other ground nuts like pecans, walnuts, or almonds. For a unique texture and flavor, finely shredded unsweetened coconut can also be used as a delicious alternative to ground hazelnuts, offering a slightly different but equally delightful base for your ganache.

Chocolate Tart with Medjool Date Nut Crust

For the Crust:

• 1¼ cups (125gms) ground hazelnuts (hazelnut flour)
• 1 cup (100gms) rolled oats (ensure they are gluten-free, if necessary)
• 1 cup (150gms) whole Natural Delights Medjool Dates (approximately 9 large dates), pitted
• 2 tablespoons coconut oil or unsalted butter, melted
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt

For the Chocolate Ganache Filling:

• 1 cup (240ml) heavy whipping cream (or full-fat canned coconut milk for a dairy-free option)
• 1¼ cups (8oz/225gms) good quality dark chocolate (chips, chunks, or finely chopped)
• 1 tablespoon hazelnut liqueur (Frangelico) or another favorite liqueur – this is optional, but adds a lovely depth of flavor

To Serve and Garnish:

• 1 cup heavy cream, whipped with 1 tablespoon granulated sugar (or for longer lasting decoration, use this easy recipe for stabilized whipped cream)
• 3 additional Medjool dates, for elegant garnishing

Instructions:

Preheat your oven to 350°F (180°C). Prepare a 9-inch (23cm) springform pan or tart pan with a removable bottom by lightly greasing it if desired.

Prepare the Crust: In the bowl of a food processor, combine the ground hazelnuts and rolled oats. Pulse until the oats are finely ground and the mixture resembles a coarse flour. Add the pitted Medjool dates, melted coconut oil or butter, vanilla extract, cinnamon, and fine sea salt to the food processor. Process the mixture for about 4 to 5 minutes, or until it is very finely ground and sticks together cohesively when pressed between your fingers. It should have a slightly sticky, crumbly texture.

Form the Crust: Transfer the crust mixture into the prepared 9-inch springform or tart pan. Using your thumbs, gently press the mixture evenly up the sides of the pan, about 1 inch (2.5 cm) high. Then, firmly press the remaining mixture into the bottom of the pan to create a uniform base. For best results and a clean finish, use the bottom of a flat-bottomed, straight-sided cup or jar to press the crust cleanly into all the corners and across the bottom, ensuring it’s evenly thin along the sides and base of the pan.

Bake the Crust: Bake the formed crust in the preheated oven for 10 minutes. This helps to set it and develop its flavor. Once baked, remove the pan from the oven and allow the crust to cool completely on a wire rack. Cooling is crucial before adding the ganache.

Make the Chocolate Ganache Filling: In a small saucepan set over medium heat, or in a microwave-safe bowl in the microwave, gently heat the heavy cream until it just begins to simmer or gets very hot (do not boil). Remove from heat and add the dark chocolate (chips, chunks, or chopped). Let it sit undisturbed for 5 minutes to allow the chocolate to soften. Then, stir gently with a whisk or spatula until the chocolate is completely melted and the ganache is smooth, thick, and wonderfully glossy. If using, stir in the hazelnut liqueur for an added layer of flavor. Allow the ganache to cool slightly for 5 to 10 minutes; it should still be pourable but not scalding hot.

Assemble the Tart: Carefully pour the slightly cooled chocolate ganache filling into the completely cooled, baked crust. Gently tap the cake pan firmly on the counter a few times. This action helps to release any trapped air bubbles to the surface. Pop any bubbles that rise to ensure the surface of your tart is perfectly smooth and blemish-free.

Chill and Set: Transfer the tart to the refrigerator and chill for at least 3 to 4 hours, or until the ganache is completely set and firm. This is essential for clean slices.

Decorate and Serve: Once chilled and set, remove the tart from the springform pan. Decorate the tart by piping elegant rosettes of whipped cream around the edge or in the center. Pit the 3 extra Medjool dates and cut them lengthwise into attractive quarters or slivers. Arrange these date slivers artfully on top of the whipped cream rosettes for a beautiful garnish. Alternatively, you can serve the tart plain with generous mounds of whipped cream on the side, or finely chop the 3 Medjool dates and gently stir them into the whipped cream for a subtle flavor enhancement.

Tip for Garnish: To give the Medjool date slivers a beautiful, appealing sheen for garnishing, lightly brush them with a tiny amount of neutral oil (like vegetable or grapeseed oil), then gently wipe off any excess with a paper towel. This creates a lovely subtle gloss.

Storage: This delicious chocolate tart will keep well, refrigerated, for 3 to 4 days. To store it without marring the whipped cream decoration, insert toothpicks into the tart near the crust all the way around, so they stand upright. Then, carefully drape plastic food wrap over the entire tart. The toothpicks will create a tent, preventing the plastic wrap from touching and potentially squishing the delicate whipped cream.

This recipe proudly serves 8 to 12 people, depending on slice size.

*Variation – Decadent Chocolate Banana Tart

To create a delightful chocolate banana tart, follow the crust preparation steps as above. When it’s time to fill the tart shell with the chocolate ganache, first spread a thin, even layer of ganache over the bottom of the baked crust. Next, arrange a single layer of thinly sliced bananas (cut into pencil-thick slices) over this ganache base. Ensure the banana slices are placed close together, touching each other, to completely cover the base of the tart. You will typically need 2 to 3 medium-sized bananas for this. Once the banana layer is in place, carefully pour the remaining chocolate ganache filling over the banana slices, ensuring they are fully covered. Then, chill the tart as described in the main instructions until completely set. The combination of sweet bananas, rich chocolate, and the caramel notes of the date crust is truly exceptional.

Guten Appetit!

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