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Ranginak Tart (Persian Date & Walnut Tart)

Ranginak Tart (Persian Date & Walnut Tart)

By: Sammy Jones

The ranginak tart combines the rich flavours of dates and walnuts in a buttery tart crust, making it a delicious and visually appealing treat for your Christmas celebrations.



Prep time

Cook time



  • 1½ cups all-purpose flour
  • ½ cup unsalted butter, cold & cut into small cubes
  • ¼ cup raw sugar
  • Pinch salt
  • 1 egg yolk
  • 1 cup walnuts
  • 2 tbsp melted butter, extra for greasing the pan
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Pinch ground cardamom
  • Pinch ground cloves
  • Pistachios, for garnish
  • Fresh strawberries, for garnish


  • Preheat oven to 175°C and grease a tart pan.
  • In a food processor, combine the all-purpose flour, cold butter cubes, raw sugar and salt. Pulse until the mixture resembles coarse crumbs.
  • Add the egg yolk and pulse again until the dough comes together.
  • Press the dough evenly into the greased tart pan, covering the bottom and sides
  • In a food processor, mix together the chopped dates, finely chopped walnuts, melted butter, honey, ground cinnamon, vanilla extract, ground cardamom and ground cloves. Pulse on low/medium for 20 secs or until the ingredients are a coarse but sticky consistency.
  • Spread the filling evenly over the tart crust.
  • Place the tart pan in the preheated oven and bake for about 25-30 mins or until the crust is golden brown.
  • Remove from the oven and let the tart cool completely before slicing and serving.
  • Tip: Garnish the tart with additional chopped walnuts, strawberries and a drizzle of honey


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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