6

Serves / Makes

Cooking Time:

< 60 min

Cooking Style:

Oven

Ingredients


Tart:
250 g dates, chopped
250 ml water
5 ml bicarbonate of soda
125 g soft butter
225 ml light brown sugar
1 extra large egg
250 ml self raising flour
100 g pecan nuts, 80 g chopped & 20 g whole

Syrup:
250 ml light brown sugar
125 ml water
45 ml butter
80 ml brandy
5 ml vanilla essence
Mascarpone custard*:
60 ml castor sugar
2 extra large egg yolks
5 ml vanilla essence

Mascarpone custard*:
60 ml castor sugar
2 extra large egg yolks
5 ml vanilla essence
250 g LANCEWOOD® Mascarpone

Method


Tart:
Preheat the oven to 175°C. Grease an ovenproof dish liberally with butter.

Place the dates and water in a saucepan and bring to the boil. Boil for 2 minutes. The mixture will become thick. Remove from the heat and add the bicarbonate of soda.

Beat the butter and sugar together until thick and creamy. Add the egg and beat for 1 more minute.

Sift the flour into the butter mixture. Add the date mixture and chopped pecan nuts and mix well.

Spoon into the prepared dish and arrange the whole nuts on top. Bake for 50 – 55 minutes or until a skewer inserted comes out clean.

Syrup:
Boil the sugar, water and butter together for 3 – 5 minutes until it becomes syrupy. Add the brandy and vanilla essence and boil for 1 more minute. Prick the tart all over with a fork and pour the syrup over the warm tart. Serve with LANCEWOOD® Mascarpone or for an ultra-decadent treat with Mascarpone Custard*.

Mascarpone custard*:
Add boiling water to a big saucepan and keep on medium heat. Place a smaller saucepan over and whisk the castor sugar, egg yolks and vanilla essence together until it becomes thick and creamy.

Remove from the heat and continue whisking. Add the mascarpone and whisk in until well combined.

Serve with the tart while still warm.

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Mascarpone

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