Date and Almond Tart

Sift the flour into a bowl, then add the sugar and salt, and mix with a whisk.

Add the cold cubed butter and work it into the flour with your hands until the mixture is crumbly.

Add the ice water, 1 tablespoon at a time, mixing with your hand, until the dough begins to come together.

Knead the dough for 1 minute and shape it into a disk. Cover with plastic film and refrigerate for 1 hour (or up to 3 days).

Pre-bake the tart shell for 25 to 30 minutes in a preheated oven at 180°C.

Remove the shell from the oven and cool for a minimum of 30 minutes.

Pit and cut the dates into quarters, and lay them flat on the dough, skin side up, covering as much of the surface as possible.

Scatter the sliced almonds around the dates.

In a bowl, whisk the sweetened condensed milk, eggs, cinnamon, cardamom (optional), vanilla, and salt.

Pour the mixture onto the tart and bake in a preheated oven at 180°C for 45 minutes, or until the tart is crispy and golden.

Serve warm or cold.