Mini Walnut Date Tarts

  • Posted on: November 14, 2014

Date and Walnut mini tarts 011 I used to think dessert wasn’t dessert unless it’s main ingredient was chocolate.   But I have changed my ways.   Don’t get me wrong- I am still a chocolate girl.  But I am finding the joy in non chocolate desserts too.

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This walnut date pie with cinnamon and orange zest is warm and comforting.   I love the flavors, especially topped with a dollop of unsweetened homemade whip cream.   What better way to end Thanksgiving dinner.

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This can be made into one 9″ pie or a couple dozen mini pies. If you are going to a quaint sit down Thanksgiving, I would make one pie.  But if there is going to be a crowd and lots of food, the mini pies are the way to go.

For the crust I used a paleo recipe from from Against All Grain which is simple and works great.  But if you have a favorite pie crust recipe, go for that one.   And I won’t tell if you use store bought pie crust either.

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This recipe can easily be made the day before to make your Thanksgiving day a little less stressful.

002With the blink of an eye winter arrived in Crested Butte.  Our valley is beautifully blanketed with snow and we are gearing up for winter.   Ski season starts in two weeks!

If you are in the mind frame that dessert isn’t dessert unless it’s chocolate. try this chocolate cake with creme fraiche.


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Mini Walnut Date Tarts

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 1 9\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\" Pie or 26 mini tarts


    Crust Recipe (from Against All Grain)
  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 egg
  • 5 tsp ice cold water
  • 3/4 tsp sea salt
  • 3 1/2 tbsp palm shortening
  • Walnut Date Mixture
  • 1 cup walnuts, chopped
  • 1 cup medjool dates, pitted and chopped
  • 1 tsp ground cinnamon
  • 1 tsp orange zest
  • 2 tbsp flour (I used almond flour)
  • 2 farm eggs, whisked
  • 3/4 cup sugar (I use coconut sugar)
  • 1 tsp vanilla extract
  • Homemade Whip Cream
  • 1 cup organic heavy whipping cream
  • 1 tsp vanilla extract


To make Crust: Preheat oven to 325. In a cuisinart, add the first 5 ingredients and process for 20-30 seconds. Add the shortening, dropping each tbsp around the bowl. Pulse several times until the dough comes together. Grease a pie plate or a mini muffin pan. For Mini Tarts, press about a tbsp of dough into each cavity and evenly spread it out using your fingers. For a pie, add the dough and press it out evenly on the bottom and sides. Place a piece of parchment paper on top and add pie weights or dried beans on top. Bake for 10 minutes. (Mini Tarts bake for 8 minutes, no weights needed)

To make date-walnut mixture:

Add all the ingredients to a medium bowl and stir together until well combined. For a pie, add mixture to the pie crust and spread our evenly and bake for 25 minutes.

For mini tarts, add 1 tbsp of the mixture to each tartlet and bake for about 18-20 minutes.

To make Homemade Whip Cream:

Add cream and extract to a bowl and using a hand mixer on medium/high speed mix until the cream form stiff peaks. Add a dollop to the each piece of pie.

Serve pie room temperature or warm.

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