Date Walnut Tart
Serves: 1 (9 inch/ 23cm or 10 inch/ 26cm)
This tart could not be easier or more delicious! Cinnamon spiced digestive biscuit crust, layered with soft dates, walnuts and caramelized condensed milk. Heavenly!
  • For the Crust:
  • 300 grams/ 10½ oz Digestive Biscuits (about 20 biscuits) (*see note below)
  • ½ cup plus 1 tablespoon (130g/ 4⅝oz) unsalted butter, melted
  • 2 tablespoons (28g/ 1oz) granulated sugar
  • A pinch od salt
  • 1 teaspoon ground cinnamon (optional, but highly recommended)
  • For the Filling:
  • Approximately 300 grams/ 10½ oz pitted & halved soft dried dates, such as medjool/ magdool
  • Approximately 125 grams/ 4⅜ oz whole walnut halves, untoasted
  • 1 (397g/ 14oz) can sweetened condensed milk
  1. Adjust oven rack to lower middle position and preheat the oven to 180C/ 350F.
  2. Using a food processor or blender, grind the digestive biscuits into fine crumbs. Alternatively, you could crush them in a zipped top bag with a rolling pin..
  3. Add in the sugar, salt and cinnamon (if using) and pulse together until well combined.
  4. Pour in the melted butter and process until everything is well blended and the butter is evenly distributed.
  5. Transfer the mixture to a 9 or 10 inch tart or springform pan with a removable bottom. Press the mixture tightly into the bottom and up the sides of the pan. Use the bottom of a flat measuring cup to compress the crust as tightly as possible.
  6. Bake the crust until it starts to set and smells fragrant; 8 to 10 minutes. Allow the crust to cool until you halve and pit the dates. The longer you leave the crust to cool, the crunchier the end result will be.
  7. Turn up the oven temperature to 200C/ 392F.
  8. Arrange the date halves (cut side down) in a single layer, all around the crust. Squeeze in as much dates on there as you can.
  9. Top the dates with the walnut halves in a single layer.
  10. Pour the sweetened condensed milk all over the date/walnut filling.
  11. Bake the tart until the sweetened condensed milk bubbles and the surfaces caramelizes and turns golden in color; about 25 minutes. Some areas will turn brown while others will remain off-white, but the overall color should be golden brown.
  12. Allow the tart to cool slightly, then remove the rim of the pan from the tart and place on a serving platter.
  13. Serve warm or at room temperature.
* Graham crackers may be substituted for the digestive biscuits.

* You could get away with using 1 full (250g) box of digestive biscuits instead of buying the bigger package to complete the 300g, however you'll need to cut down on the butter and remaining crust ingredients accordingly. I found that 300g of digestive biscuits yields a slightly thicker, more substantial crust the stands up better to the filling, than using just 250g of biscuits.
Recipe by Cleobuttera at