Recipe

Hazelnut and date tart

This hazelnut and date tart tastes as impressive as it looks. It's a magnificent dessert that is only enhanced by its accompaniment of sweet, sesame cream.

Aug 31, 2009 2:00pm
  • 35 mins preparation
  • 35 mins cooking
  • Serves 8
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Ingredients

Hazelnut and date tart
  • 1 sheet shortcrust pastry
  • 125 gram butter, softened
  • 1/3 cup (75 grams) caster sugar
  • 2 tablespoon finely grated lemon rind
  • 2 eggs
  • 1 cup (100 grams) ground hazelnuts
  • 1 tablespoon plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup (60 grams) seeded dried dates, halved lengthways
  • 1/2 cup (180 grams) honey, warmed
Sesame cream
  • 1 1/4 cup (310 millilitres) thickened cream
  • 2 tablespoon caster sugar
  • 2 teaspoon black sesame seeds
  • 1 teaspoon vanilla extract
  • 1 teaspoon sesame oil

Method

Hazelnut and date tart
  • 1
    Preheat oven to 200°C.
  • 2
    Line greased 24cm-round loose-based flan tin with pastry; press into base and sides, trim edge. Refrigerate 30 minutes.
  • 3
    In a small bowl, meanwhile, beat butter, sugar and rind with electric mixer until combined. Beat in eggs, one at a time. Stir in ground hazelnuts, flour and cinnamon.
  • 4
    Spread hazelnut filling into pastry case; top with dates. Bake about 35 minutes or until firm. Brush hot tart with half the honey. Cool in tin.
  • 5
    Meanwhile, make sesame cream.
  • 6
    Serve tart drizzled with remaining honey; top with sesame cream.
Sesame cream
  • 7
    In a small bowl, beat cream and sugar with electric mixer until soft peaks form; fold in remaining ingredients.

Notes

It is fine to use 1 x 300ml container of thickened cream for this recipe. You can use ready-ground almonds (also known as almond meal), available from supermarkets and health-food stores, rather than grinding your own hazelnuts. Black sesame seeds are available from specialty spice shops.

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