Recipe

Date souffle tarts

Mar 29, 2014 1:00pm
  • 15 mins preparation
  • 28 mins cooking
  • Serves 6
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Ingredients

Date souffle tarts
  • 1 quantity rich shortcrust pastry
  • 2 eggs, separated
  • 1/4 cup (55g) caster sugar
  • 2 tablespoon plain flour
  • 3/4 cup (180ml) milk
  • 1/4 teaspoon vanilla essence
  • 12 fresh dates, pitted and halved
  • icing sugar, for dusting

Method

Date souffle tarts
  • 1
    Preheat oven to 190°C. Roll pastry out thinly and cut 6 x 11cm rounds using a biscuit cutter. Line 6 x 7.5cm tartlet pans with pastry rounds. Prick bases lightly with a fork and chill for 15 minutes. Bake blind for 6-8 minutes, until pale golden. Cool.
  • 2
    Meanwhile, beat egg yolks with sugar until thick and pale. Mix in flour. Bring milk to boil and pour into egg yolk mixture, stirring well. Add vanilla and return to saucepan. Cook gently, stirring, until thickened. Remove from heat and stir occasionally until mixture is lukewarm.
  • 3
    Increase oven to 200°C. Whisk eggwhites until firm and fold gently into custard. Pour into prepared tartlet case. Arrange date halves on filling. Bake for 15-20 minutes, until golden. Dust with sifted icing sugar. Serve warm or cooled.

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