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

For the sauce


  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.
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