If you love sticky date pudding, please do try this! It’s a less filling version, so that it’s not too much after a delicious and filling meal of home made pasta….. I have a thing for ‘sunburst’ tarts, I think they look simply glorious! I have posted two previously, an Oat and Blueberry one and a Strawberry Cheesecake one. I still have a few more to post too! Anyway, this is super simple and even has a bit of a wow factor. On top of that, it’s delicious 🙂
The creamy accompaniment is Vanilla and Cynar Gelato I posted a while back, it went nicely with it!
Have a lovely week everyone 🙂
Crostata di Datteri
60mls milk, approx
100g brown sugar
About 30 dates, chopped in half lengthways
Line the bottom of a 25cm diameter springform cake in. In a food processor, blitz together the flour and sugar. Soften the butter and chop into cubes, then pulse with the flour until the mix resembles fine breadcrumbs. Add the milk and pulse until the dough comes together more into sticky crumbs. Tip into the cake tin and press down evenly. Prick with a fork and chill for 30 minutes.
Preheat the oven to 200 degrees Celsius and bake the base for about 30 minutes, until golden brown at the edges. Cool for a few minutes and transfer the base onto a wire rack to cool completely.
Meanwhile, to make the filling, gently boil together all the ingredients for 20 minutes until thick. Cool.
To assemble the tart, spread the caramel on top of the base and arrange the chopped dates on top. Dust with icing sugar.
You could easily make this the day ahead! Serves about 10 people after a larger sized meal.