Date & Tea Tart
This tart recipe is another afternoon tea delight.
  1. Use a rectangular deep cake tin and line the base with baking paper. Grease lightly. Preheat oven to 180ºC
  2. PASTRY: In a food processor combine flour, butter and sugar
  3. Pulse until fine crumbs form. Add water through chute and pulse until mixture forms a ball around the blade
  4. Remove and shape into a disc
  5. Wrap in plastic wrap. Rest, chilled for 20 minutes
  6. Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan, trimming edges
  7. Chill 15 minutes. Bake for 10—15 minutes. Remove paper and filling. Bake a further 10 minutes, until lightly golden
  8. 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
  9. 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
  10. Place flan pan on an oven tray. Spread date mixture over base. Carefully pour caramel mixture over. Bake 25-30 minutes, until firm
  11. Allow tart to cool in pan before removing. Serve topped with extra whipped cream and extra dates