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