These Dates Tart with Caramelized Pecan Nuts is sinfully delicious and totally indulgent. It’s one of the stunning desserts that will satisfy your sweet tooth. The amalgamation of chocolate and caramel in this tart will surely please your taste buds. This tantalizing treat is a no-bake dessert, healthy, chocolatey, nutty, and a treat in itself. It is surely a crowd-pleaser.
The base of the tart is made with a combination of iron-rich Dates, Oats, and digestive biscuits. It is then set in the refrigerator for a couple of hours. Meanwhile, prepare chocolate ganache and keep it ready. Once the dessert base is set, fill it with chocolate ganache and back in the refrigerator for 2 hours till the chocolate ganache sets firmly. Finally, top it with caramelized pecan nuts and leave it for 1-15 minutes at room temperature.
When it comes to serving dessert, I always prefer making Tarts. It’s my favorite option as it is not only quick to assemble, but you can make it ahead of your party and refrigerate it. The tart base is so versatile that they can be topped with anything you fancy. So next time when you plan for a party, do try this and I am sure your guests will enjoy it.
Recipe of Dates Tart with Caramelized Pecan Nuts
Ingredients:
INGREDIENTS FOR THE TART CRUST (BASE OF THE TART)
FOR APPX 10-INCH SPRING FORM CAKE PAN-
2 cups Black seedless dates
1 1/2 cups Rolled Oats
20-25 appx Digestive biscuits
2 tbsp Honey or agave syrup
1 1/2 tbsp Unsalted butter or Sunflower oil
INGREDIENTS FOR CHOCOLATE GANACHE:-
500 grams Dark chocolate (cut into pieces)
200 ml Fresh cream
Ingredients for Caramelized pecan nuts-
1/2 cup Chopped pecan nuts (you can use any nuts you like)
2 tbsp Brown sugar preferably (white sugar will do as well)
2 tbsp Butter
Method:
HOW TO MAKE TART BASE:-
1. Place dates, oats, and digestive biscuits in a food processor or a blender and blend till it’s coarsely mixed.
2. Remove it in a bowl and add honey, butter or oil and mix well. If it looks a little dry then add little butter.
3. Grease the tart pan with butter and pour the above crust mixture into the tart pan and press it lightly till it is evenly spread. Refrigerate this tart base for 2 hours till it is nicely firm.
HOW TO MAKE CHOCOLATE GANACHE:-
1. Heat the cream in a pan on medium heat and bring it to a boil. Switch off the gas and add the chocolate pieces and leave the pan for 1 minute.
2. Now mix very gently till all the chocolate has melted in the cream and a creamy ganache is formed.
3. Pour this ganache on the Dates and Oats crust and set in the refrigerator for an hour to set.
HOW TO CARAMELISED PECAN NUTS:-
1. Heat a small nonstick pan over medium heat and add sugar, butter, and pecan nuts.
2. Heat over medium heat for 3-4 minutes, stirring frequently so that the mixture doesn’t burn especially towards the end.
3. Remove the tart from the refrigerator and pour caramelized pecan nuts on the chocolate ganache and let it cool for an hour more.
Recipe of Dates Tart with Caramelized Pecan Nuts
Ingredients
INGREDIENTS FOR THE TART CRUST (BASE OF THE TART)
- FOR APPX 10-INCH SPRING FORM CAKE PAN-
- 2 cups Black seedless dates
- 1 ½ cups Rolled Oats
- 20-25 appx Digestive biscuits
- 2 tbsp Honey or agave syrup
- 1 ½ tbsp Unsalted butter or Sunflower oil
INGREDIENTS FOR CHOCOLATE GANACHE:-
- 500 grams Dark chocolate cut into pieces
- 200 ml Fresh cream
- Ingredients for Caramelized pecan nuts-
- ½ cup Chopped pecan nuts you can use any nuts you like
- 2 tbsp Brown sugar preferably white sugar will do as well
- 2 tbsp Butter
Instructions
HOW TO MAKE TART BASE:-
- Place dates, oats, and digestive biscuits in a food processor or a blender and blend till it’s coarsely mixed.
- Remove it in a bowl and add honey, butter or oil and mix well. If it looks a little dry then add little butter.
- Grease the tart pan with butter and pour the above crust mixture into the tart pan and press it lightly till it is evenly spread. Refrigerate this tart base for 2 hours till it is nicely firm.
HOW TO MAKE CHOCOLATE GANACHE:-
- Heat the cream in a pan on medium heat and bring it to a boil. Switch off the gas and add the chocolate pieces and leave the pan for 1 minute.
- Now mix very gently till all the chocolate has melted in the cream and a creamy ganache is formed.
- Pour this ganache on the Dates and Oats crust and set in the refrigerator for an hour to set.
HOW TO CARAMELISED PECAN NUTS:-
- Heat a small nonstick pan over medium heat and add sugar, butter, and pecan nuts.
- Heat over medium heat for 3-4 minutes, stirring frequently so that the mixture doesn't burn especially towards the end.
- Remove the tart from the refrigerator and pour caramelized pecan nuts on the chocolate ganache and let it cool for an hour more.
