Name: Tipsy tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 5.00 ml Bicarbonate of soda; 250.00 g dates pitted, chopped; 250.00 ml water boiled; 65.00 ml margarine or butter; 250.00 ml sugar; 1.00 eggs; 375.00 ml flour cake; 3.00 ml Baking powder; 3.00 ml salt; 125.00 ml mixed nuts chopped; 315.00 ml sugar; 250.00 ml water; 15.00 ml margarine; 5.00 ml vanilla essence; 100.00 ml brandy; salt pinch

Recipe Disclaimer

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Ingredients (16)

TART

5.00 ml	Bicarbonate of soda
250.00 g	dates — pitted, chopped
250.00 ml	water — boiled
65.00 ml	margarine — or butter
250.00 ml	sugar
1.00	eggs
375.00 ml	flour — cake
3.00 ml	Baking powder
3.00 ml	salt
125.00 ml	mixed nuts — chopped

SYRUP

315.00 ml	sugar
250.00 ml	water
15.00 ml	margarine
5.00 ml	vanilla — essence
100.00 ml	brandy
	salt — pinch

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Method:

Sprinkle the bicarbonate of soda over the dates and add the boiling water. Set aside to cool. Cream the margarine and sugar together. Add the egg and beat well. Add the date mixture to the butter mixture and mix. Sift the dry ingredients together and add to the butter mixture. Add nuts, mix well and spoon into a well-greased black pot. Bake on a stand over low heat with a few coals on top of the lid as well, for about 30 minutes or until done. Boil all the ingredients for the syrup, except the brandy, together for 5 minutes. Add the brandy and pour the syrup over the cooked tart while still hot. Serve with fresh fruit such as summer berries or orange segments and a scoop of cream.
Serves 6-8.