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Recipe

Date and tea tart

Apr 29, 2012 2:00pm
  • 35 mins preparation
  • 55 mins cooking
  • Serves 8
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Ingredients

Pastry
  • 1 1/2 cup plain flour
  • 125 gram butter, chilled, chopped
  • 2 tablespoon sugar
  • 2 tablespoon chilled water
Date and tea tart
  • 3/4 cup chopped dates, plus 1/3 cup extra, to serve
  • 1/2 cup boiling water
  • 1 earl grey teabag
  • 3/4 cup thickened cream, plus extra, whipped, to serve
  • 380 gram can caramel top'n'fill
  • 1 egg, lightly beaten

Method

Date and tea tart
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 12 x 35cm rectangular flan pan with a removable base.
  • 2
    To make the pastry, combine flour, butter and sugar in a food processor. Pulse until fine crumbs form. Add water and pulse until mixture forms a ball. Remove and shape into disc. Wrap in plastic wrap. Chill, 20 minutes.
  • 3
    Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan, trimming edges. Chill 15 minutes.
  • 4
    Cover pastry with pastry weights (or rice) and bake 10-15 minutes. Remove paper and weights. Bake a further 10 minutes, until lightly golden.
  • 5
    Meanwhile, in a small heatproof jug, combine dates, boiling water and teabag. Steep, 10 minutes. Discard teabag and using a fork, mash dates.
  • 6
    In a medium saucepan, heat cream until boiling point is reached (do not boil). Cool slightly. In a medium bowl, whisk caramel and egg together. Gradually whisk in cream.
  • 7
    Place flan pan on an oven tray. Spread date mixture over base. Carefully pour caramel mixture over. Bake 25-30 minutes, until firm.
  • 8
    Allow tart to cool in pan before removing. Serve topped with extra whipped cream and extra dates.

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