Direction:
1. In a large mixing bowl, combine the flour, cocoa powder, and sugar. Mix well.
2. Add the cold butter pieces to the bowl and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
3. Slowly add the ice cold water, a little at a time, and mix until the dough comes together and forms a ball. If the dough is too dry, add a little more water.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
6. Roll out the dough on a lightly floured surface into a circle slightly larger than the tart pan.
7. Carefully transfer the dough to the prepared tart pan, pressing it into the corners and up the sides. Trim off any excess dough.
8. In a small saucepan, add the chopped dates, water, olive oil, salt, and spices. Cook over medium heat, stirring occasionally, until the dates have softened and the mixture has thickened, about 10 minutes.
9. Pour the date mixture into the prepared tart crust and spread it evenly.
10. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 30 seconds and stir until smooth. If the chocolate is not completely melted, microwave in 15-second intervals, stirring in between, until the chocolate is melted and smooth.
11. Pour the chocolate mixture over the date filling and use a spatula to smooth it out.
12. If desired, sprinkle chopped almonds over the top of the tart for some extra crunch.
13. Bake the tart for 20-25 minutes, or until the crust is golden brown and the chocolate is set.
14. Allow the tart to cool for at least 10 minutes before removing it from the pan and slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy your delicious chocolate and date tart!
