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Brandy Tart

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Ingredients

  • 250g Dates, stoned & chopped

  • 250ml boiling Water

  • 5ml Bicarbonate of Soda

  • 125g Butter softened

  • 200g Sugar

  • 2 Eggs, beaten

  • 2ml Salt

  • 2ml Baking Powder

  • 190g Flour, sifted

  • 60g Pecan nuts, chopped or any other chopped nut


Syrup

  • 400g Sugar

  • 10ml Butter

  • 250ml Water (may need less)

  • 250ml Brandy

  • 5ml Vanilla Extract

Method

  1. Soak chopped dates in boiling water with bicarbonate of soda until soft, about 15 minutes

  2. Cream together butter and sugar until pale and fluffy

  3. Beat in eggs

  4. Sift together dry ingredients and fold into creamed mixture alternately with date mixture

  5. Add nuts

  6. Turn into two greased 22cm diameter pie plates

  7. Bake at 190°C for 20 minutes


Syrup

  1. Boil sugar, butter and water to form a thickish syrup

  2. Remove from heat, add brandy and vanilla essence

  3. Remove tarts from oven, prick all over with a toothpick

  4. Pour syrup over warm tarts

  5. Serve warm or cold with whipped cream

Notes

© 2025. Feel free to use any of these... if you invite us to the tasting!

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