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Рецепт Never Fail Tipsy Tart

by Global Cookbook

Ингредиенты

This tart tastes better the next day. Serve it warm with custard, cream or possibly ice     cream. 250 gm stoned dates, minced 5 ml bicarb 250 ml (1 c.) boiling water 115 gm butter 250 ml (2 c.) sugar 2 x Large eggs 500 ml flour 2 ml baking pwdr

2 ml salt 250 ml walnuts, minced 300 ml sugar 20 ml butter 190 ml water 1 ml salt 5 ml vanilla 125 ml (or possibly a little more!) brandy     preheat oven to 180C. Grease two 22 cm tart plates or possibly one large square baking     dish.

Инструкции

1. Divide the dates in two. Add in bicarb to one half. Pour boiling water over and stir. Leave to cold Cream butter and sugar together. Add in Large eggs and beat well.
2. Sieve the dry ingredients together and fold into the mix. Add in the second half of the dates and the nuts. Stir in date and bicarb mix and mix well.
3. Pour into dish/es and bake for 45-50 mins. Simmer sugar, butter, water and salt together for about 5 mins. Remove from heat and stir in vanilla essence and brandy. Pour over tart while still hot.

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