Method

• 1.
  Place sugar and 3/4 cup (180ml) water in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes until sugar has dissolved. Increase heat to high and bring to the boil. Set aside to cool.
• 2.
  For the custard, place sugar, custard powder, eggs and sherry in a heatproof bowl and whisk to combine. Place evaporated milk in a medium saucepan over medium-high heat and bring to almost boiling. Gradually whisk hot milk into the egg mixture, then return to the saucepan. Reduce heat to medium and cook, stirring occasionally, for 8-10 minutes or until a thick custard forms. Transfer to a clean heatproof bowl. Cover surface with plastic wrap and set aside to cool.
• 3.
  Gently pull apart the pastry and place in a large bowl. Drizzle with the melted butter and 1/3 cup (80ml) of the sugar syrup, tossing to combine. (Keep some syrup back; only use enough to coat the pastry and stop it from drying out.) Divide equally between two 30cm round ovenproof frypans, pressing down to compact.
• 4.
  Place both pans over medium heat and cook for 9-10 minutes to slowly caramelise both butter and sugar and create a golden brown base. Set aside. Preheat oven to 190°C.
• 5.
  Spread cooled custard evenly over the pastry in one pan. Press dates into the custard. Flip remaining pan of pastry onto the custard so that the golden side is on top. Brush the top of the pastry with 1/3 cup (80ml) reserved sugar syrup. Bake for 12 minutes or until browned.
• 6.
  Remove from the oven and brush with remaining sugar syrup. Dollop with cream and sprinkle with pistachios to serve.