A crisp sourdough discard crust and a velvety date caramel filling make this Chocolate Date Caramel Sourdough Tart extra special. Perfect for a romantic night in or as a self-care treat. Using Natural Delights Medjool Dates creates a luscious caramel sauce, that requires no cooking or added sugar.
Sponsored by Natural Delights: I'm truly grateful for your support of the brands that help make Make It Dough possible. I want to assure you that all the recommendations and opinions expressed in this post are my own.
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Raised on Sunshine
In August 2024, I had the special privilege of being invited to the Natural Delights Harvest Tour, a unique experience that allowed bloggers and influencers to harvest Medjool dates in Bard Valley, CA. We learned about cultivation, harvest, and the supply chain during the tour. We even got to safely hand-pick dates ourselves.
Learning about Natural Delights' commitment to sustainability, state-of-the-art agricultural practices and field team safety was truly an eye-opening experience. There’s so much love and care that goes into growing and harvesting these precious gems. I especially loved learning about the effort that goes into hand-picking and packing these delicate fruits so that only the best of the best are shipped for people all over the world to enjoy.
Why I love this recipe
- Crisp, golden brown tart crust made with sourdough discard.
- Creamy, luscious no-cook date caramel sauce.
- Rich chocolate shell made with an easy, smooth and silky chocolate ganache.
- Sourdough imparts a delicious tang that complements the sweetness of dates.
What are Medjool Dates?
Medjool dates are large, plump, and sweet fruits, while they are commonly mistaken for dried fruit, they are eaten fresh. With a subtle note of honey Medjool dates have a natural sweetness and creamy texture, making them an excellent choice for creating a luscious no-cook caramel sauce with no added sugar.
In addition to being delicious, Medjool dates are a great source of fiber and contain 50 percent more potassium by weight than bananas. They’re an energy powerhouse as well as a source of 16 vitamins and minerals.
Looking for more delicious ways to use Medjool dates? Try my recipe for Date and Pecan Sourdough Bread and Sourdough Carrot Date Muffins.
What do Medjool Dates taste like?
Dates have a rich, natural caramel flavor and a hint of earthiness. They are plump with a soft and chewy texture, with a slightly sticky consistency.
What you need
Medjool dates: Plump, caramel-flavored dates make this bread truly special, I used diced Natural Delights Medjool Organic Whole Dates. You’ll have to remove the pits from these dates or just use pitted dates.
All-purpose flour: Avoid using 100 percent whole wheat flour as it can result in a gummy, dry tart crust.
Sourdough discard: Both active starter and sourdough discard will work for this recipe. No sourdough starter? Add 28 grams of flour and 28 grams of water into your dough.
Dark chocolate: Quality is paramount when it comes to chocolate! Opt for premium brand like, Ghirardelli, Lindt, Valrhona or Guittard.
See recipe card for detailed ingredient information.
How to Pit Whole Medjool Dates
Natural Delights Whole Medjool Dates contain seeds. Removing them for recipes is a breeze.
- Split the date lengthwise down the middle using your hands.
- Remove the seed and discard.
- Set aside the pitted dates in a bowl for use.
Baking with Sourdough Discard
Sourdough discard adds a delicious tangy flavor to balance the rich flavor of this chocolate date caramel tart.
Since you’re not using it as a leavener, you can use your discard straight from the refrigerator. There’s no need to feed it or activate it before mixing it into your dough.
Older discard will have a tangier, more acidic flavor than a freshly-fed sourdough starter. Both will work for this recipe, you’ll just get a slightly different flavor profile but your bake will still be delicious!
Love chocolate sourdough recipes? Try my Sourdough Chocolate Bread, Sourdough Chocolate Cookies and Small Batch Sourdough Chocolate Cake.
Step-by-step instruction
STEP 1 Make the dough: In separate bowls, whisk the dry ingredients and wet ingredients together (image 1). Rub the butter into the flour (image 2). Stir the starter mixture into the flour mixture (image 3). Bring the dough together and warp in plastic (image 4).
Tip
Refrigerate the dough for at least 30 minutes before rolling it out. This will allow the flour to hydrate completely and the gluten relax, making the dough easier to roll out and keeps the crust tender.
STEP 2 Prep the crust: Roll the crust out (image 5). Create a sling out of aluminum foil (image 6). Transfer the dough to the prepared tart tin (image 7). Trim the edges using a paring knife (image 8).
Tip
If your dough starts to feel greasy, wrap it up and put it back in the refrigerator to keep the butter cold; otherwise, it will melt during baking, resulting in a tough crust.
STEP 3 Blind bake the crust: Line the crust with parchment paper and fill it with pie weights (image 9). Bake at 375 F for 20 minutes. Remove the pie weights, and dock the bottom of the crust with a fork (image 10). Return the crust to the oven and bake for another 10 to 15 minutes or until fully baked.
Tip
Pie weights help prevent the crust from puffing up and shrinking. You can use ceramic pie weights, dried beans, uncooked rice or lentils.
STEP 4 Make the date caramel: Soak the pitted dates in warm water for 10 minutes or until softened (image 11). Blend the water, heavy cream and softened dates until there are no more chunks and the caramel looks smooth (image 12).
Tip
You can use a high-powered blender or a powerful food processor to make your date caramel. I found that using an immersion blender made the most velvety smooth caramel.
STEP 5 Make the chocolate topping: Chop the chocolate (image 13). Heat the cream and pour it over the chocolate. Whisk until silky and shiny (image 14).
Tip
Let the mixture stand for 5 minutes, after pouring the hot cream into the chocolate. This helps the mixture emulsify, aiding in the formation of a stable, smooth, and shiny ganache.
STEP 6 Assemble the tart: Spread the date caramel evenly on the cooled tart crust (image 15). Pour the warm ganache and spread it evenly over the date caramel. Let the chocolate set for at least 4 hours, ideally overnight before slicing (image 16).
Baker's Tips
- Weigh your ingredients. Measuring with a scale is much more accurate than using tablespoons and cups and will better guarantee your chances of success.
- Both active sourdough starter and discard will work for this recipe. No starter? Just add 28 grams of flour and 28 grams of water to your dough.
- Take your tart dough out of the fridge for 5 minutes before rolling it out. This will make it easier to work with and prevent it from cracking.
- Allow your tart to cool completely before slicing, at least 4 hours and ideally overnight.
Recipe FAQs
I don’t have a sourdough starter. Can I still make this recipe?
You likely handled your dough too roughly, causing excessive gluten formation, or your butter may have become too warm. This causes the butter to melt out of your dough as it bakes and your dough will become tough and rubbery.
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Chocolate Date Caramel Sourdough Tart Recipe
This section may contain affiliate links
Ingredients
Tart Dough
- 1 egg
- 56 grams sourdough discard
- 150 grams all-purpose flour
- 3 grams salt
- 60 grams powdered sugar
- 113 grams unsalted butter cold and cubed
Date Caramel
- 340 grams Natural Delights Organic Whole Medjool Dates
- 113 grams hot water
- 56 grams heavy cream
Chocolate Topping
- 100 grams dark chocolate
- 4 grams coconut oil
- 113 grams heavy cream
Toppings (optional)
- flaky sea salt
- raspberries
Click US Customary to view volume measurements
Instructions
- Make the dough: Whisk the wet ingredients together in a small bowl.56 grams sourdough discard, 1 egg
- In a separate large mixing bowl, whisk the dry ingredients together.150 grams all-purpose flour, 3 grams salt, 60 grams powdered sugar
- Rub the cold butter into the dry ingredients.113 grams unsalted butter
- Make a well in the center and pour the sourdough discard mixture in. Using a stiff spatula or wooden spoon, bring the dough together. Lightly knead the dough until it clumps together.
- Turn the dough out on a large piece of plastic wrap. Wrap the dough and flatten it into a small disk.
- Chill the dough: Refrigerate the dough for at least 30 minutes before rolling it out.
- Fill the tart pan: Let the dough warm up at room temperature for 5 minutes, this will make it much easier to roll out.
- Unwrap the dough and set it on a heavily floured work surface. To flatten the dough, position a heavily floured rolling pin on the center of the dough and roll upward. Using a bench scraper, give the dough a quarter turn. Repeat until the dough forms a 12-inch circle.
- Fold two 12-inch pieces of aluminum foil into a 3-inch wide rectangle. Cross the slings in the center of a tart pan.
- Lift the rolled out dough and position it in the center of the pan. Press the dough into the pan but be careful not to stretch the dough or it will shrink as it bakes.
- Using a paring knife, trim the excess dough. Refrigerate the pan uncovered.
- Prep: Preheat the oven to 375 F.
- Blind bake: Line the tart with parchment paper and fill with pie weights. Make sure to press the weights into the edges of the pan.
- Bake the crust for 20 minutes. Remove the parchment paper with pie weights and set aside.
- Using a fork, dock the bottom of the crust, this will prevent it from puffing up and shrinking.
- Continue baking for another 10 to 15 minutes or until golden brown and fully baked.
- Transfer to a wire rack and let the tart shell cool fully.
- Make the date caramel: Remove the pits from the dates by pulling them apart lengthwise and removing the seeds. Place the pitted dates in a small bowl and soak them in hot water.340 grams Natural Delights Organic Whole Medjool Dates, 113 grams hot water
- Add heavy cream. Blend the mixture until smooth and no lumps of date remain. Refrigerate until ready to use.56 grams heavy cream
- Make the chocolate ganache: Chop the chocolate and transfer it to a mixing bowl. Add in the coconut oil.100 grams dark chocolate, 4 grams coconut oil
- Heat the heavy cream over medium heat until simmering, don’t let it boil over. Pour the hot cream into the chocolate.113 grams heavy cream
- Let the mixture stand for 5 minutes. Whisk the mixture vigorously until smooth and silky.
- Assemble the tart: Spread an even layer of date caramel on the bottom of the tart crust. Pour the warm ganache over the date caramel. Spread the chocolate to the edges of the tart.
- Chill the tart: Refrigerate the tart for at least 4 hours, ideally overnight.
- Serve: Unmould the tart using the foil sling, and transfer it to a serving platter. Top with flaky sea salt and raspberries.flaky sea salt, raspberries
- Store: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Both active sourdough starter and discard will work for this recipe. No starter? Just add 28 grams of flour and 28 grams of water to your dough.
- Don't overwork your tart dough or it may become too tough.
- Take your tart dough out of the fridge for 5 minutes before rolling it out. This will make it easier to work with and prevent it from cracking.
- If your dough starts to feel greasy while you’re rolling it out wrap it up and refrigerate it before continuing.
- You can use a high-powered blender or a powerful food processor to make your date caramel. I found that using an immersion blender made the most velvety smooth caramel.
- Allow your tart to cool completely before slicing, at least 4 hours ideally overnight.
Nutrition
Nutrition info provided are estimates.
Mary
can you freeze the tart crust before baking??
Hannah Dela Cruz
Absolutely! You can freeze it in the tart shell or you can store the dough in the freezer. Let it warm up for 15 minutes before rolling it out.