Tipsy Tart
The tipsy part of this recipe refers to the brandy used in the sauce
Makes enough for: 1 tart
Ingredients
for the tart:
- 180 mls boiling water
- 125 g pitted dates, thinly sliced
- 5 mls bicarbonate of soda
- 150 g fructose
- 80 g butter, softened
- 1 egg
- 210 g flour, sifted
- 5 mls baking powder, sifted
- 2.5 mls fine salt, sifted
- 50 g flaked almonds
- cooking spray
for the sauce:
- 150 g fructose
- 125 mls water
- 10 mls lemon juice
- 8 g salted butter
- 5 mls vanilla extract
- 80 mls brandy
to serve:
- your choice of custard, cream or ice cream
Method
for the tart:
- Preheat the oven to 180° Celsius
- Pour the water into a bowl, add the dates and bicarbonate of soda, stir gently to combine then set aside for 15 minutes
- Add the fructose and butter into a large mixing bowl and cream using an electric whisk
- Add the egg, and whisk until combined
- Place the flour, baking powder, and salt into a mixing bowl, whisk to combine then add to the egg mixture
- Fold in using a spatula until just combined then add the nuts and continue folding until everything is mixed together
- Scrape the batter into a deep, medium sized, oven proof dish that you have sprayed with cooking spray, and smooth the top with the spatula
- Place into the oven and bake for 40 minutes
for the sauce:
- While the tart is baking, place the fructose, water, lemon juice, butter and vanilla into a sauce pan
- Over a medium temperature, heat the sauce stirring until the fructsoe dissolves
- Leave to simmer while the butter melts then take off the heat and add the brandy
- Remove the tart from the oven and pour the sauce over the tart, a quarter at a time, waiting for the sauce to fully absorb between each addition
- Once completely soaked in, serve warm with custard, cream or ice cream