Grease a 32cm square shallow pie dish. Bring the water, dates and sugar to boil and simmer gently for 3 minutes. Remove from the heat and stir in the lemon jelly. Leave to cool.
Beat the evaporated milk until stiff and beat in the date mixture. Add the rum essence. Briefly dip the biscuits in the coffee and arrange a layer in the bottom of the pie dish. Cover with a thin layer of the filling and repeat the layers until everything has been used, ending with a layer of filling.
Chill until set and dust with cocoa powder.
Makes 1 medium-size tart
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