- 85g digestive biscuit
- 175g butter, room temperature, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g caster sugar
- 25g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g ground almond
- 3 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g date, preferably Medjool, stoned and roughly chopped
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 25g blanched almond, roughly chopped
- icing sugar, for dusting
- clotted or pouring cream
Heat oven to 180C/fan 160C/gas 4. Lightly butter and flour a 23-25cm fluted flan dish or tin (not loose-bottomed). Crush half the digestive biscuits with a rolling pin. Cream the butter and sugar in a food processor until light and fluffy, 2-3 mins, scraping down the sides halfway through. Add the flour, baking powder, ground almonds and crushed digestive biscuits, along with the eggs, then process again just until smooth. Transfer the mix to a bowl.
Break the remaining digestive biscuits into chunky crumbs, (see step 1, left). Stir them into the mix (step 2) along with the chopped dates and almonds. Spoon the mix into the flan dish. Bake for 25-30 mins until golden and the tart is just beginning to come away from the sides.
Remove the tart from the oven and leave it to cool a little, before dusting over icing sugar. Serve warm with cream.