Thursday, October 27, 2011

Mascarpone and date tart

Simply yummy the Date Tart



  • 1 1/2 cups plain flour
  • 125g butter, chilled and cut into cubes
  • 2 egg yolks
  • 1 tablespoon chilled water
  • 1 Packet of dried pitted dates safari will do
  • 1/2 cup of chopped almonds
  • 5 ginger cookies
  • 1 tbs Brandy
  • 250g mascarpone cheese, at room temperature
  • 1/2 cup thickened cream
  • 2 eggs, lightly beaten
  • 2 tablespoons caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla extract
  • double cream, to serve
  • cocoa powder, to serve (optional)


  1. Place the flour and butter into a food processor. Process until the mixture resembles breadcrumbs. Add the egg yolks and chilled water. Process until the dough just comes together.
  2. Turn the dough onto a lightly floured surface and knead until smooth. Form into a circle, 3cm thick and 15cm in diameter. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm. Preheat the oven to 200°C. Grease a 23cm (base measurement) fluted tart tin. Roll the pastry between two sheets of baking paper until large enough to line the tart tin. Ease the pastry into the prepared tart tin and trim any excess. Place in the fridge to chill for 20 minutes.
  3. Line the pastry with a sheet of baking paper and fill with pastry weights, rice or dried beans. Place the tart tin onto a baking tray, and bake for 10 minutes. Remove the baking paper and weights, rice or dried beans. Cook for a further 10-15 minutes or until light golden. Remove from oven and set aside to cool.
  4. Place the dates almonds and ginger cookies in a blender with a tabelspoon of brandy and blend. Place this mix on the the pastry base. Combine the remaining ingredients and whisk until smooth. Gently pour custard mixture over dates.
  5. Bake for 35-40 minutes or until the custard is golden and set. Cool and refrigerate. Serve with double cream and dusted with cocoa powder, if desired.