Fresh Date and Sour Cream Tart. Thanks to their natural sweetness, dates make the ideal ingredient for baked treats and desserts, as less sugar needs to be used.
Fresh Date and Sour Cream Tart
Serves 8
- 1½ cups plain flour
- ¼ cup caster sugar
- 125g butter, cut into cubes, chilled
- 1 egg
- 1 egg yolk
- 10 fresh dates, halved, stones removed
- 300ml carton sour cream
- 2 eggs, lightly beaten, extra
- 2 tbsp caster sugar, extra
- 1 tbsp cornflour
- 2 tsp vanilla extract
- thick cream, to serve
How to make this Fresh Date and Sour Cream Tart:
1 Place flour and sugar in a food processor. Pulse for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and yolk. Process until pastry comes together. Turn onto a lightly floured surface and lightly knead. Form into a 3cm-thick round disc. Wrap in plastic film and refrigerate for 1 hour.
2 Preheat oven to 200˚C. Grease a 22cm fluted loose-base flan pan. Roll pastry out between 2 sheets of baking paper. Line pan with pastry. Cover with baking paper; top with baking beads or dried beans. Place pan onto a baking tray. Bake for 10 minutes. Remove beads and paper. Bake for a further 10 minutes or until base is lightly browned. Cool slightly. Place dates over pastry.
3 Place sour cream, extra eggs, extra sugar, cornflour and vanilla in a jug. Gently whisk until combined. Pour custard over dates. Bake for 25-30 minutes or until custard is set. Cool in pan. Serve with cream.
