Tipsy tart

Recipe from: 5/15/2003 12:00:00 AM

Ingredients 18
Servings 16
Time

Ingredients

  • TART
  • 250
    g
    dates, chopped
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    boiling water
  • 125
    ml
    butter
  • 250
    ml
    sugar
  • 2
    extra-large eggs
  • 500
    ml
    cake flour
  • 5
    ml
    baking powder
  • 3
    ml
    salt
  • 250
    ml
    walnuts, chopped
  • SYRUP
  • 310
    ml
    sugar
  • 15
    ml
    butter
  • 180
    ml
    water
  • 5
    ml
    vanilla essence
  • pinch salt
  • 125
    ml
    brandy
 

Method

 
Preheat oven to 180 °C and grease two 22 cm pie dishes.
Tart:
Place the dates in a bowl, sprinkle with the bicarbonate of soda and pour over the boiling water.
Stir and leave to stand until cool.
Cream the butter and sugar until the mixture is pale and fluffy.
Add the eggs one by one, beating well after each addition.
Sift together the dry ingredients and coat the nuts with a little of the mixture.
Add the dates to the butter mixture and fold in the dry ingredients, followed by the walnuts.
Spoon the batter into the prepared pie dishes and bake for 30 to 40 minutes or until done.
Syrup:
Heat the sugar, butter and water until the sugar has dissolved.
Bring to the boil and simmer for 5 minutes.
Remove from the heat and add the vanilla essence, salt and brandy.
Stir well and carefully pour over the tarts as they come out of the oven.
Serve with whipped cream.
 

Read more on: bake  |  fruit
 

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