- 300ml thin cream
- 1 teaspoon vanilla bean paste or extract
- 1 egg, lightly whisked
- 2 egg yolks
- 1/2 cup (55g) caster sugar
- 16 fresh dates, pitted
- 125g chilled butter, chopped
- 1 1/4cup (190g) plain flour
- 1/3cup (40g) almond meal
- 1/4 cup (45g) icing sugar mixture
- 1 egg yolk
- Step 1Preheat oven to 200°C. To make pastry, place butter, flour, almond meal and icing sugar in the bowl of a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
- Step 2Roll pastry out to a 4mm-thick disc. Line a 24cm round tart tin with removable base with pastry. Use a small, sharp knife to trim edge. Place in fridge for 30 minutes to rest.
- Step 3Line the pastry with baking paper and fill with pastry weights or rice. Bake in oven for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until golden brown. Remove from oven and set aside to cool. Reduce oven to 150°C.
- Step 4Combine cream and vanilla in a saucepan over low-heat. Bring to a simmer. Remove from heat. Whisk egg, egg yolks and sugar in a medium bowl until combined. Gradually add to cream mixture, whisking constantly until combined. Pour into pastry case. Arrange dates in custard. Bake for 30-40 minutes or until just set. Remove from oven. Chill in the fridge. Cut into wedges to serve.
- High protein
- Low sodium
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Cath Muscat
- Publication: Notebook: