Rum and date tart

Name: Rum and date tart
Prep time: 15 min
Total time: 15 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml water; 250.00 g dates finely chopped; 125.00 ml sugar; 1.00 jelly lemon; 1.00 nestlé ideal evaporated milk; 3.00 ml rum essence; 400.00 g tennis biscuits; 375.00 ml nescafé instant coffee granules cold; 0.00 cocoa powder

0 serving Prep: 15 mins

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By Food24 November 03 2009

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Ingredients (9)

500.00 ml	water
250.00 g	dates — finely chopped
125.00 ml	sugar
1.00	jelly — lemon
1.00	nestlé ideal evaporated milk
3.00 ml	rum — essence
400.00 g	tennis biscuits
375.00 ml	nescafé instant coffee granules — cold
0.00	cocoa powder

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Method:

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