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To serve

Nutrition: per serving

  • kcal582
  • fat42g
  • saturates18g
  • carbs43g
  • sugars20g
  • fibre3g
  • protein10g
  • salt1.04g
    low
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    Remove the tart from the oven and leave it to cool a little, before dusting over icing sugar. Serve warm with cream.

Recipe from Good Food magazine, February 2006

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.7 out of 5.8 ratings

marola

A star rating of 5 out of 5.

Great dessert. I would not have tried it if I hadn't been trying to use up lots of odds and ends. Will now buy more odds and ends to make it again!!

fruitymuffin

A star rating of 5 out of 5.

i love this cake its devine just used ordinary dates but still tasted delicious. everyone should try this

stefania avatar

stefania

straightforward preparation. excellent to take out as can be left in the dish. moist and tasty. lovely served with icecream!

juliebahrain

A star rating of 4 out of 5.

Harmless dessert, not that inspiring but pleasant enough. Went well with cream, custard and creme fraiche.

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