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Date Tart
Pastry
 | 180 g butter, cut into cubes |
| 25g suger |
| 1 egg |
| 1 tblspn milk |
| 250g plain flour, sifted. |
Put the butter, sugar, egg and milk into food processor and blend until butter is in small pieces. Add flour and mix. Remove from bowl and work into a smooth ball. Rest in fridge for 2 hours (the pastry, silly). Roll out thinly to the "right " size, place in a 22cm flan tin, being careful not to stretch the pastry. Let stand for 30 minutes, then trim edges. Line with greaseproof paper and half fill the paper with rice. Bake for 20 minutes at 200 deg C, or until golden. Remove and discard paper and rice.
Filling
| 10 fresh dates, halved, stones removed |
| 7 egg yolks (count them, 7!) |
| 80g sugar |
| 700 ml cream |
| Dash of vanilla |
Place dates on cooked pastry in two circles, pressing them flat if they are above the level of the flan. Cream together the yolks and sugar until light and fluffy. Add vanilla, and mix in the cream. Pour filling into flan, making sure the dates are covered. You can put the flan in the oven when three quarters full and carefully pour the remaining filling in using a jug - but don't burn your hands on the top of the oven. Bake at 180 deg C for about 30 minutes, or until custard is just set.
From: The RockPool, George Street Sydney
Tip: Meringues or Pavlova are good uses for the egg whites left over. OR Date and Chocolate Cake
[Submitted by DC]
I found this recipe at Cookings: https://members.tripod.com/cookings_oz
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