Make the Dough
1. Whisk the wet ingredients together in a small bowl.
2. In a separate large mixing bowl, whisk the dry ingredients together.
3. Rub the cold butter into the dry ingredients.
4. 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.
5. Turn the dough out on a large piece of plastic wrap. Wrap the dough and flatten it into a small disk.
6. Refrigerate the dough for at least 30 minutes before rolling it out.
7. Let the dough warm up at room temperature for 5 minutes, then 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.
8. Fold two 12-inch pieces of aluminum foil into a 3-inch-wide rectangle. Cross the slings in the center of a tart pan.
9. Position the tart dough on the center of the pan. Using a paring knife, trim the excess dough. Refrigerate the pan uncovered.
10. Preheat the oven to 375 F.
11. Line the tart with parchment paper and fill with pie weights. Make sure to press the weights into the edges of the pan.
12. Bake the crust for 20 minutes. Remove the parchment paper with pie weights and set aside.
13. Using a fork, dock the bottom of the crust, this will prevent it from puffing up and shrinking.
14. Continue baking for another 10 to 15 minutes or until golden brown and fully baked.
15. Transfer to a wire rack and let the tart shell cool fully.
Make the Date Caramel
1. 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.
2. Add heavy cream. Blend the mixture until smooth and no lumps of date remain. Refrigerate until ready to use.
Make the Chocolate Ganache
1. Chop the chocolate and transfer it to a mixing bowl. Add in the coconut oil.
2. Heat the heavy cream over medium heat until simmering, don’t let it boil over. Pour the hot cream into the chocolate.
3. Let the mixture stand for 5 minutes. Whisk the mixture vigorously until smooth and silky.
Assemble the Tart
1. 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.
2. Refrigerate the tart for at least 4 hours, ideally overnight.
3. Unmould the tart using the foil sling, and transfer it to a serving platter. Top with flaky sea salt and raspberries.
Notes
Store leftover slices in an airtight container in the refrigerator for up to 3 days.
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.
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.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
