Creamy Christmas Tart Recipe

Having a grand Christmas feast full of flavors definitely calls for a Christmas dessert! While you’re thoroughly preparing for the best holiday season with festive food recipes, why not make the most out of it with a creamy Christmas tart?

This creamy Christmas tart contains an all-unique ingredients list with roasted pili nuts, date, almond flour, and honey. This recipe will give you an easy guide on how to make tart so you can have a sweet dessert while taking advantage of pili nuts benefits that make it much healthier.

We are boosting the hint of health benefits in this recipe with the use of almond flour as an alternative to wheat flour. It’s rich in vitamin E, magnesium, and other antioxidants that help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease.

For high-quality honey and roasted pili nuts, check out Flavors of Quezon and Simbag! You are sure to have a merrier holiday table with a flavorful tart made with authentic local ingredients.

Ingredients

For the Crust:

1 cup almond flour

1/2 cup Simbag roasted pili nuts (blended or finely chopped)

1/4 cup pitted dates (soaked in warm water for 10 minutes, then drained)

1 tsp vanilla powder

Pinch of sea salt

For the Creamy Filling:

1 1/2 cups Simbag roasted pili nuts (soaked in water for at least 4 hours or overnight)

1/4 cup coconut milk (or any plant-based milk)

2-3 tbsp Flavors of Quezon Wild Honey

1 tsp vanilla powder

1 tbsp lemon juice (optional for a tangy flavor)

1/2 tsp ground cinnamon

Pinch of salt

For the Topping (Optional):

Fresh berries (such as raspberries or pomegranate seeds)

Crushed Simbag roasted pili nuts

Shredded coconut

A dusting of ground cinnamon or nutmeg

Preparation

Directions

1. In a food processor, combine almond flour, roasted pili nuts, dates, vanilla powder, and a pinch of sea salt.
2. Pulse until the mixture sticks together when pressed between your fingers. If the mixture is too dry, add a bit of water, a teaspoon at a time.
3. Press the mixture into the base of a tart pan (preferably with a removable bottom) and evenly distribute it across the bottom and up the sides.
4. Place the crust in the fridge to set while you prepare the filling.

Make the Creamy Filling:

1. Drain the soaked roasted pili nuts and place them in a high-speed blender or food processor.
2. Add the coconut milk and honey, vanilla powder, lemon juice, cinnamon like, and a pinch of salt.
3. Blend until smooth and creamy, scraping down the sides as needed. If the filling is too thick, you can add a little more coconut milk to reach your desired consistency.

Assemble the Tart:

1. Once the crust has set, pour the creamy filling into the crust and smooth it out with a spatula.
2. Refrigerate the tart for at least 2 hours (or overnight) to allow the filling to firm up.
3. Top and Serve:
4. Before serving, top the tart with fresh berries, crushed almonds or pistachios, shredded coconut, or a dusting of cinnamon/nutmeg for a festive touch. Or homemade plant based whipped cream.