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Ingredients Method Notes

Ingredients
  

  • 1.5 cups good quality seedless Dates roughly chopped
  • 1.5 cups + 2 tablespoons Almond meal
  • 1/4 teaspoon dried Ginger powder or
  • 1/2 teaspoon vanilla extract
  • 3 cups thick Coconut milk
  • 1/4 cup Sugar or to taste
  • 1/4 cup corn Flour
  • 1 teaspoon Lemon/lime zest
  • A pinch of Salt
  • seasonal fruits to garnish tropical fruits go well

Method
 

  1. In a food processor or mixer-grinder jar, add the chopped dates and grind to puree them, now add the almond meal, vanilla or dried ginger powder and grind to have a homogeneous mixture. The mixture will form a dough ball.
  2. Evenly spread the Date-Almond mix on the base and sides of a lightly greased 8-9 inch loose bottom tart mould. Make sure the mixture is spread neatly on the base and the edges of the mould. Refrigerate it for 1-2 hours.
  3. To prepare Tembeleq, mix the cornflour with 1/2 cup coconut milk.
  4. In a thick bottomed saucepan heat the remaining coconut milk, salt and sugar on a very low flame. Make sure to stir continuously.
  5. Add the lemon zest to it.
  6. Once the milk heats up, add the cornflour+coconut milk mixture. Mix well.
  7. Cook on a low flame until the mixture thickens.
  8. Turn off the flame. Cover with a cling film so that no skin forms on the top and let it cool down a little.
  9. Bring the tart mould out of the refrigerator, sprinkle 2 tablespoon almond meal on the top. Now pour the Tembeleq over the prepared Date-Almond tart shell.
  10. Tap a couple of times to spread evenly.
  11. Refrigerate for 5-6 hours.
  12. Garnish the Tembeleq tart with fruits of you choice.
  13. It will be easy to un-mould the tart when it is chill.
  14. Slice and serve immediately.

Notes

It is important that the tart remains chilled during un-moulding and slicing. Once you have un-moulded the tart put it back in the refrigerator and bring it out of the refrigerator only when you are ready to serve it. You might also be left with a little extra Tembeleq, enjoy it just as it is.