Tipsy Tart
- Preparation and cooking time
- Total time
- More effort
- Serves 12
Ingredients
For the Tart:
- 3/4 Cup of Roughly Chopped & Pitted Dates
- 3/4 Cup of Granulated Sugar
- 1 tsp of Bicarb of Soda
- 1 1/4 Cups of Plain Flour
- 1 Large Egg Beaten
- 3/4 cup of Boiling water
- 2 Tbsp Margarine
- 1 Tbsp Tepid Water
- 2 tsp Baking Powder
- 1/2 cup roughly chopped Walnuts and Peacan nuts mixed
- 1/2 tsp of salt
For the Syrup:
- 3/4 Cup of Water
- 1 1/4 Cup of Granulated Sugar
- 1 tsp of Vanilla Essence [ use a good one!]
- 4 Tbsp of Margarine
- 1/2+ Cup of good Brandy [ Klipdrift ]
Method
- STEP 1Put 1/2 the dates, boiling water, sugar and marge into a large pan and bring to the boil for 3-4mins. Remove from the heat.
- STEP 2Mix the bi-carb with the tepid water and add to the date mix, it should froth up. Now sift the flour and baking powder into the mix and add the rest of the dates and the nuts. Gently blend in the egg. Continue blending until all the ingredients are well mixed together
- STEP 3Put mixture into a large square dish [ I use a 10" sqr dish 2 1/2" in depth and it's perfect ] and bake at 180C for about 40mins. Meanwhile make the syrup!
- STEP 4The Syrup!
- STEP 5Boil all the ingredients except the brandy for 2-3 mins
- STEP 6just before you take the Tart out of the oven.
- STEP 7When you take the tart out of the oven poke it with a knitting needle or such to make holes in the tart all over. Mix the brandy with the Syrup and immediately pour slowly over the tart letting the fluid settle into the holes and around the sides of the dish. Be careful not to splash over the sides [ Such a waste of good brandy!]
- STEP 8Leave to cool a little so the the syrup can dissolve into the tart and then serve with Ice Cream
