Name: Brandy tart
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g dates pitted and chopped; 5.00 ml Bicarbonate of soda; 250.00 ml water boiled; 110.00 g butter; 140.00 g white sugar; 2.00 eggs extra-large; 180.00 g flour cake; 10.00 ml Baking powder; salt pinch; 50.00 g pecan nuts chopped; 200.00 g white sugar; 250.00 ml water boiled; 15.00 ml butter; 125.00 ml brandy; 5.00 ml vanilla essence

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Ingredients (15)

BATTER

250.00 g	dates — pitted and chopped
5.00 ml	Bicarbonate of soda
250.00 ml	water — boiled
110.00 g	butter
140.00 g	white sugar
2.00	eggs — extra-large
180.00 g	flour — cake
10.00 ml	Baking powder
	salt — pinch
50.00 g	pecan nuts — chopped

SYRUP

200.00 g	white sugar
250.00 ml	water — boiled
15.00 ml	butter
125.00 ml	brandy
5.00 ml	vanilla — essence

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Method:

Spray a 1,5 litre angel cake tin or a flat pie dish with non-stick spray and line the bottom with paper towelling. Mix the dates, bicarbonate of soda and boiling water and leave for at least 5 minutes. Cream the butter and sugar until pale and add the eggs, beating well. Sift the dry ingredients together and then sift the dry mixture over the butter mixture before folding it in. Add the nuts and date mixture and mix. Turn the batter into the prepared tin and place on an upturned saucer in the microwave oven. Microwave for about 12 minutes on 70 per cent power or until the tart has shrunk slightly from the sides of the tin and a cocktail stick comes out clean when inserted into the tart. Prick the tart all over the top with a cocktail stick. Add the sugar to the boiling water and microwave at 100 per cent power until the mixture comes to the boil. Stir frequently to ensure the sugar has dissolved before the syrup comes to the boil. Boil for 5 minutes, add the remaining syrup ingredients and pour over the hot tart. Serve while still lukewarm or cold with cream.
Makes a large tart.