Name: Date tart with honey
Yield: 10 servings
Cuisine: Bake
Ingredients: 1.00 shortcrust pastry shell; 500.00 g dates shredded; 60.00 ml water; 2.00 ml Bicarbonate of soda; 125.00 ml honey; 0.00 salt pinch; 25.00 ml cornflour; 2.00 eggs extra-large, seperated; 250.00 ml milk; 0.00 topping TOPPING; 250.00 ml cream fresh, chilled; 5.00 ml vanilla essence; 60.00 ml honey; 0.00 cinnamon for sprinkling

Recipe Disclaimer

Tap for method

Ingredients (14)

1.00

shortcrust pastry shell

FILLING

500.00 g	dates — shredded
60.00 ml	water
2.00 ml	Bicarbonate of soda
125.00 ml	honey
0.00	salt — pinch
25.00 ml	cornflour
2.00	eggs — extra-large, seperated
250.00 ml	milk
0.00	topping — TOPPING
250.00 ml	cream — fresh, chilled
5.00 ml	vanilla — essence
60.00 ml	honey
0.00	cinnamon — for sprinkling

Tap for ingredients

Method:

Bring the dates, water and bicarbonate of soda to the boil and simmer gently until soft.
Mix the honey, salt, cornflour and egg yolks with the milk and add to the dates.
Slowly bring to the boil again and simmer until the mixture thickens and is done.
Whisk the egg whites until stiff peaks form and fold into the mixture.
Spoon the filling into the flan or crust and cool.
Whip the cream and beat in the vanilla essence and honey.
Spread over the date filling and chill until needed.
Sprinkle with cinnamon just before serving.