Name: Tembeleq Tart in Dates and Almond Crust recipe by Sheetal Bhatt at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
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

ABOUT Tembeleq Tart in Dates and Almond Crust RECIPE

Tembeleq – a coconut pudding that trembles or jiggles when touched ❤ It is a dessert of Puerto Ricon origin. Tembeleq (tem-bleh-keh) means ‘to jiggle’ in Spanish. It is a light and sophisticated dessert that involves very few ingredients and cooking. I have given a little twist to this very popular dessert, the Tembeleq here is poured in a Tart shell made with Dates and Almonds. No added sugar or fat has been used in the Tart shell. The result is a lite and inviting dessert.

Ingredients Serving: 8

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

Instructions

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.
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.
To prepare Tembeleq, mix the cornflour with 1/2 cup coconut milk.
In a thick bottomed saucepan heat the remaining coconut milk, salt and sugar on a very low flame. Make sure to stir continuously.
Add the lemon zest to it.
Once the milk heats up, add the cornflour+coconut milk mixture. Mix well.
Cook on a low flame until the mixture thickens.
Turn off the flame. Cover with a cling film so that no skin forms on the top and let it cool down a little.
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.
Tap a couple of times to spread evenly.
Refrigerate for 5-6 hours.
Garnish the Tembeleq tart with fruits of you choice.
It will be easy to un-mould the tart when it is chill.
Slice and serve immediately.

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