Dessert

Orange and date tart

Name: Orange and date tart
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Yield: 8
Ingredients: 250g plain flour; 110g pure icing sugar; 110g unsalted butter, chilled; 1 egg; 16 fresh dates, pitted, halved; 5 egg yolks; 100g caster sugar; 450ml cream; 2.00 orange, zested; 10 green cardamom pods; 6 oranges, juiced; 225g caster sugar; 2-3 tablespoons brandy

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1h 15m

50m

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This delicious tart was inspired by a Christine Manfield recipe.

250g plain flour
110g pure icing sugar
110g unsalted butter, chilled
1 egg
16 fresh dates, pitted, halved
5 egg yolks
100g caster sugar
450ml cream
1 orange, zested

Cardamom syrup

10 green cardamom pods
1 orange, zested
6 oranges, juiced
225g caster sugar
2-3 tablespoons brandy

Method

1.

Preheat oven to 190°C. Place flour and icing sugar in a food processor and process to combine. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry on a floured surface and use to line a 26cm tart pan with removable base. Line pastry with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove paper and weights and return to oven for 10 minutes until crisp and golden. Place halved dates in pastry case.
2.

Reduce oven temperature to 160°C. Beat egg yolks and caster sugar in a bowl until combined. Stir in cream, then strain. Stir in zest and pour over dates. Bake for 30 minutes or until just set. Set aside to cool.
3.

Meanwhile, to make the syrup, use a mortar and pestle or rolling pin to lightly crush cardamom pods. Remove seeds and discard pod. Place seeds in a pan with remaining ingredients and cook over low heat, stirring, to dissolve sugar. Simmer over low heat for 10 minutes. Set aside to cool before serving with the tart.