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Orange & date tart
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Prep Time:
75 minutes
Cook Time:
50 minutes
Total Time:
125 minutes
Inspired by Christine Manfield, enjoy this delectable tart.
Ingredients:
  • 250g plain flour
  • 110g pure icing sugar
  • 110g unsalted butter, chilled
  • 1 egg
  • 16 fresh dates, pitted, halved
  • 5 egg yolks
  • 100g caster sugar
  • 450ml cream
  • 2.00 orange, zested
  • 10 green cardamom pods
  • 6 oranges, juiced
  • 225g caster sugar
  • 2-60.00 ml brandy
Instructions:
  • Preheat your oven to 190°C. Blend flour and icing sugar in a food processor until combined. Add butter and blend until mixture resembles fine breadcrumbs. Blend in the egg until a smooth ball forms. Wrap the dough in plastic wrap and chill it for 30 minutes. Roll out the pastry on a floured surface, then use it to line a 26cm tart pan with a removable base. Cover the pastry with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove the paper and weights, then bake for an additional 10 minutes until the pastry is crisp and golden. Fill the pastry case with halved dates.
  • Preheat oven to 160°C. In a bowl, beat together egg yolks and caster sugar until well combined. Mix in cream, strain the mixture, then add zest. Pour over dates and bake for 30 minutes or until just set. Allow to cool before serving.
  • Prepare the syrup by gently crushing cardamom pods to remove and discard the pods. Combine the seeds with the other ingredients in a pan, cook over low heat, stirring to dissolve the sugar. Simmer for 10 minutes on low heat, then cool before serving with the tart.

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