Brandy Tart

Description
This white-hot, tangy tart is mixed and packed with real fruit and pecans and made and topped with brandy-based sauce to help maintain its alcoholic consistency. Walnuts sometimes work for this for garnishing, too.

For the tart base

 * 280 grams stoned dates, diced
 * 1 ½ cup boiling water
 * 1 ¾ teaspoon bicarbonate of soda
 * 100 grams butter, at room temperature
 * 1 cup sugar, white only
 * 1 large egg, at room temperature
 * 1 ¼ cup flour
 * 1 pinch salt
 * 1 teaspoon baking powder
 * 1 ¼ cup chopped pecans

For the sauce

 * ¾ cup sugar, brown only
 * ¾ cup water, lukewarm only
 * 1 tablespoon butter
 * 1 teaspoon vanilla
 * ½ cup brandy

Directions

 * 1) Sprinkle bicarbonate of soda over the dates. Pour the boiling milk over the dates. Leave to cool.
 * 2) Cream the butter and sugar in a mixing bowl. When the butter mixture is light and creamy, gradually beat in the egg.
 * 3) Sift the dry ingredients. Alternately fold the dry ingredients and the date mixture into the creamed mixture, using a metal spoon.
 * 4) Pour into a greased 25-centimeter pie dish or cake tin.
 * 5) Bake at 180° C (360° F) for 45 minutes until dark brown and done.
 * 6) Prepare the sauce and pour over the hot tart.
 * 7) Bring the sugar, water, and butter to a boil. Remove from the heat and add the vanilla and brandy. Pour the warm sauce over the hot cake and leave to cool.
 * 8) Cut the tart into equal portions.
 * 9) Fill a large piping bag with 3 cup whipped, fresh cream.
 * 10) Pipe a large curl of cream on each serving. Add a sprinkling of chopped pecan nuts.
 * 11) Serve cold and plain or with other desserts. Sell per piece, if desired.