For the Crust:

Preheat the oven to 180℃. Line a 6x6-inch baking dish with parchment paper.
In a large bowl, sieve flour, then add sugar, cinnamon, ginger, nutmeg and salt, mix well.
Add butter and vanilla extract to the bowl, with the help of your fingertips mix the flour until it resembles bread crumb consistency.
Transfer the dough to the prepared baking dish. Press the dough onto the lined baking dish in an even layer.
Bake for 25-30 minutes or until the edges are light golden brown. Remove from the oven and set aside to cool.

For the Pecan Nut Filling:

Pour condensed milk in a bowl, add chopped pecans, chopped medjool dates, vanilla extract, and salt. Mix well until well combined.
Pour mixture over the cooled crust and spread evenly. Bake for 20 minutes. Remove from the oven and set aside to cool. Once cooled, place in the refrigerator overnight.
Remove from the refrigerator. Slice into desired shapes and serve.