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Date & Almond Tarts

The beautiful little tarts will impress all your morning tea guests.


  • ½ cup almond meal

  • 2 tbls macadamia oil

  • 1 cup chick pea (besan) flour

  • 1 cup rice flour

  • 1 egg

  • ½ tsp cinnamon

  • ½ cup pear juice

  • 1 tbls maple syrup (optional)

  • Filling

  • 1 cup dates, soaked for an hour, then drained

  • 1 cup almond meal

  • 1 tbsp lemon zest

  • 1 vanilla pod

  • Extra lemon zest for garnish


  • 1.

    Sift dry ingredients together. Beat oil and egg together and add to dry ingredients. Knead to a crumbly texture. Add juice slowly until you have a smooth dough. Cover and chill for 30 mins. Roll between 2 sheets of baking paper to 3mm thickness. Cut into rounds and press firmly into moulds.

  • 2.

    Bake 10 mins at 150C.

  • 3.

    For the filling, process all the ingredients together then spoon into cool tart shells. Finish with a sprinkling of lemon zest.


Makes about 12

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