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Recipe

Sticky date toffee tarts

Jan 28, 2012 1:00pm
  • 1 hr preparation
  • 30 mins cooking
  • Serves 8
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Ingredients

Sticky date toffee tarts
  • 1 1/2 cup plain flour
  • 150 gram chopped butter
  • 1 tablespoon brown sugar
  • 1 egg-yolk
  • 2 teaspoon chilled water
  • ice-cream, to serve (see tip)
Filling
  • 125 gram chopped fresh dates
  • 1/3 cup water
  • 125 gram pecan nut halves
  • 1 cup icing sugar
  • 125 gram softened butter
  • 2 eggs, plus 1 yolk
  • 2 tablespoon plain flour
Sauce
  • 300 millilitre thickened cream
  • 1 cup brown sugar
  • 50克的屁股er

Method

Sticky date toffee tarts
  • 1
    In a food processor, combine flour, butter and sugar. Pulse until mixture resembles breadcrumbs. With motor running, add yolk and enough water to make a dough. Turn onto a lightly floured surface. Knead lightly to a smooth ball. Wrap in plastic wrap and chill 30 minutes.
  • 2
    Preheat oven to moderate, 180°C. Lightly grease eight 8cm fluted tart shells.
  • 3
    Divide pastry into 8 pieces. Roll out on a lightly floured surface until 3mm thick. Ease into pans, trimming edges. Chill 30 minutes.
  • 4
    Place pans on an oven tray. Bake blind 10-12 minutes. Remove paper and weights and cook 5-6 minutes. Allow to cool.
  • 5
    Meanwhile; to make filling, in a small saucepan, combine dates and water. Bring to the boil on high. Remove from heat, mash and cool.
  • 6
    In a food processor, process nuts and icing sugar until finely chopped.
  • 7
    In a small bowl, using an electric mixer, beat butter until creamy, then beat in pecan mixture. Add eggs and yolk, beating to combine. Fold in flour with date mixture. Spoon into shells. Bake 12-15 minutes until firm.
  • 8
    Meanwhile, to make sauce; in a small saucepan, stir all ingredients over a medium heat until boiling. Boil 1-2 minutes, to thicken slightly. Serve tarts topped with ice-cream and sauce.

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