This tart recipe is another afternoon tea delight.
¾ cup chopped dates
½ cup boiling water
3 tsp Neat Jane’s “Earl Grey Organic Tea”
¾ cup thickened cream, plus extra cream whipped to serve
380g Can Caramel top’n’fill
1 egg, lightly beaten
1½ cups plain flour
2 tbsp sugar
125g butter, chilled chopped
2 tbsp chilled water
Use a rectangular deep cake tin and line the base with baking paper. Grease lightly. Preheat oven to 180ºC.
PASTRY: In a food processor combine flour, butter and sugar. Pulse until fine crumbs form. Add water through chute and pulse until mixture forms a ball around the blade. Remove and shape into a disc. Wrap in plastic wrap. Rest, chilled for 20 minutes.
Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan, trimming edges. Chill 15 minutes. Bake for 10—15 minutes. Remove paper and filling. Bake a further 10 minutes, until lightly golden.
Place the boiling water and Neat Jane’s “Earl Grey Organic Tea” in a bowl and allow to infuse for 5 minutes. Strain the tea leaves, combine dates. Discard the tea leaves, using a fork, mash the dates and set aside.
In a medium saucepan, heat cream until boiling point is reached (do not boil). Cool slightly. In a medium bowl, whisk caramel and egg together. Gradually whisk in cream.
Place flan pan on an oven tray. Spread date mixture over base. Carefully pour caramel mixture over. Bake 25-30 minutes, until firm.
Allow tart to cool in pan before removing. Serve topped with extra whipped cream and extra dates.
Serves 6 to 8
Download Recipe PDF Date and Tea Tart