Recipe : Sticky Dates Tart and Toffee Sauce
Prep Time: 10 minutes
Cook time: 1 hour 30 minutes
Recipe Category: Dessert
Yield : One 9" Tart |
The Pastry :
Maida \ All Purpose Flour - 100 gm
Butter - 75 gm (chilled)
Brown Sugar - 4 tbsp
Egg Yolk - 1 no
Vanilla Essence - 1 tsp
Water - required
The Filling :
Dates - 150 gm (De-seeded)
Milk - 125 ml
Maida \ All Purpose Flour - 50 gm
Butter - 30 gm
Brown Sugar - 50 gm
Honey - 1 tbsp
Egg - 1 no
Baking Soda - 1/2 tsp
Vanilla Essence - 1 tsp
The Toffee Sauce :
Fresh Cream - 2 tbsp
Brown Sugar - 2 tbsp
Milk - 1/4 cup
Butter - 1 tbsp |
Preparation :
- In a pan, add dates and milk, cook over simmer and bring to boil, allow to cool completely and set aside for 30minutes. (Image 1 and 2)
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Steps To Make The Pastry :
- In a food processor (or hand mixer) combine the flour and butter into crumbs. (Image 3)
- Add brown sugar and grind little.
- Add the egg yolk and vanilla essence and grind till the dough becomes altogether. (Image 5 and 6). If the dough is not come together, add little water.
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- Using plastic sheet, roll out the dough about 1/2 cm thickness. (Image 7)
- Line the tart tins (Image 8)
- Then prick the base and side and refrigerate for 30minutes. (Image 9)
- Blindly bake for 15mins at 200 degree Celsius pre-heated oven, like biscuit texture. (Image 10)
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Steps To Make The Filling :
- Grind the dates-milk mixture into fine paste. (Image 11)
- Combine the flour, butter, egg, brown sugar, honey, baking soda and vanilla essence altogether and mix well. (Image 12 and 13)
- Grind the dates-milk mixture and flour mixture together till combined. If the filling is very thick, add some water. (Image 14 and 15)
- Transfer the filling into the baked pastry. (Image 16)
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- Then reduce the temperature into 160 degree Celsius and bake for 30. (Image 17)
- To remove the tart from the tin, cool the tart for atleast half an hour, then slide a knife around the sides and turn out.
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Steps To Make the Toffee Sauce :
- Heat all the mentioned ingredients together in a pan, cook for an minute over simmer and cool completely. (Image 18 and 19)
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Serving Suggestion :
Serve warm with toffee sauce and whipped cream or ice cream.
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