Date Tart
Serves 8
Preparation time: 25 minutes
Baking time: 60 minutes
For chocolate base:
- 135g butter, softened
- 2 tablespoons cocoa powder
- 1/4 cup icing sugar, sifted
- 1 1/4 cup plain all purpose flour
-
2 tablespoons rice flour (or cornstarch)
-
Fat pinch of fine salt
For filling
- 10 Medjool or California dates, seeds removed, split in half
- 4 egg yolks
- 3 tablespoons caster or superfine sugar
- 400ml pure cream
- 1 vanilla bean, scraped or 1 teaspoon vanilla seed paste
Step 1 - In the bowl of an electric mixer, beat the butter, cocoa powder and sugar together until smooth and then add the flour, rice flour and salt and beat on low speed until it forms a dough. Flatten into a ball.
Step 2 - Grease a 23cm/9.2inch fluted tart tin and then press the dough into the tin. It's buttery so it's not ideal for rolling. Press it into the tin so that it is evenly covered. Prick holes in the base with a fork and freeze the pastry for 20-30 minutes (this prevents it rising in the oven).
Step 3 - Preheat oven to 180C/350F and adjust the oven rack so that it sits on the middle upper part of the oven. Bake the tart case for 20 minutes. Remove from oven to cool a little. Place the dates on the base gently squashing them down flat.
Step 4 - Whisk the egg yolks and sugar together until pale and fluffy. Add the cream and vanilla and whisk until well combined. Skim the bubbles away and pour custard into the date lined tart shell. Bake for 30 minutes or until the centre is still a touch wobbly but the rest is set. Cool to room temperature and slice with a sharp knife. This tart should be stored in the fridge but brought to room temperature for serving.