Name: Tipsy tart
Yield: 16 servings
Cuisine: Bake
Ingredients: 250.00 g dates chopped; 5.00 ml Bicarbonate of soda; 250.00 ml water boiled; 125.00 ml butter; 250.00 ml sugar; 2.00 eggs extra-large; 500.00 ml flour cake; 5.00 ml Baking powder; 3.00 ml salt; 250.00 ml walnuts chopped; 310.00 ml sugar; 15.00 ml butter; 180.00 ml water; 5.00 ml vanilla essence; 0.00 salt pinch; 125.00 ml brandy

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Ingredients (16)

TART

250.00 g	dates — chopped
5.00 ml	Bicarbonate of soda
250.00 ml	water — boiled
125.00 ml	butter
250.00 ml	sugar
2.00	eggs — extra-large
500.00 ml	flour — cake
5.00 ml	Baking powder
3.00 ml	salt
250.00 ml	walnuts — chopped

Syrup

310.00 ml	sugar
15.00 ml	butter
180.00 ml	water
5.00 ml	vanilla — essence
0.00	salt — pinch
125.00 ml	brandy

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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.